2004 Alejandro Fernandez - Tinto Pesquera (Crianza) 750ml

Spain - Castilla y Leon - Ribera del Duero/ Red / Tempranillo
2004 Alejandro Fernandez - Tinto Pesquera (Crianza)
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International Wine Cellar | 92

($30) Deep ruby. Ripe blackberry and plum on the nose, with an almost roasted quality. Then bright, sweet and fresh on the palate, with vibrant blackberry and cassis flavors, notes of minerals and licorice and a silky texture. For such depth and power of flavor there's striking purity and finesse. Sweet, energetic and persistent on the finish, with an endless procession of fresh dark berry flavors. A wonderful vintage for this wine.

Author: Josh Raynolds
Issue: Issue 128

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Score: 91
Author: Jito72
Trust Rating: 100
Tasted On: 08/16/2014
Drink Dates: 2010-2019
Drinking very nice, medium body and medium finish. Nice Pesquera Crianza in a well vintage for the region. Enjoy now and for the next 3-4 years for maximum fruit enjoyment.

1 of 1 people found this review useful.

Score: 90
Author: Dan McD
Trust Rating: 94
Tasted On: 12/20/2011

0 of 1 people found this review useful.

Score: 93
Author: tdwclark
Trust Rating: 100
Tasted On: 11/21/2010
very good Spanish Tinto. I remember the last bottle being a bit more complex that the previous, so a bit of bottle age may help.

1 of 1 people found this review useful.

Score: 93
Author: Rossboss
Trust Rating: 100
Tasted On: 08/15/2010
Drink Dates: 2009-2019
Pure Spain in a bottle. Bright cherry and menthol flavors, nicely integrated oak, just pure fruit and then a deep nuances of coffee and/or dark chocolate. Drinking very well with stuff to last. Wine of the day for me.

1 of 1 people found this review useful.

Score: 89
Author: GiantDolphan
Trust Rating: 92
Tasted On: 01/17/2010

0 of 1 people found this review useful.

About This Producer


Alejandro Fernandez - Master of Tempranillo - first achieved recognition not in the wine business, but in the agricultural equipment business as a revolutionary beet harvester. In 1972, Alejandro and his wife Esperanza brought their lifelong dream to fruition and established their bodega in Pesquera, where a medieval 16th century lagar and press house became home to their wine production through the 1982 harvest.

The Ribera del Duero DO today boasts a multitude of award-winning wineries, but owes this stamp of greatness to its two main pioneers, Don Eloy Lecanda Chaves (Vega Sicilia) and Alejandro Fernandez. The soils are mainly clay and limestone with a topsoil of sand and gravel. The higher elevations and cooling influences of the river and nearby Atlantic act to produce grapes of fine structure and richness, giving the finished wines perfumed, long-lived aromatics and powerfully complex palates. During harvest and in the winery, the de-stemmed fruit is treated to a minimalist's touch: indigenous yeasts, stainless steel fermentation, aging for 18 to 36 months (depending upon whether it is the Crianza, Reserva or Gran Reserva) in American, French and/or Spanish barricas and then downtime in the bottle without fining, filtering or cold stabilization. Oak is used to merely enhance the original, natural character of the fruit.

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