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Tasting Notes
Full bodied with the structure to match the power. There is blackberry, red berry, and dried fig fruit, followed by tobacco, eucalyptus, leather, smoke, licorice, and dark chocolate.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
15%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Tempranillo is the most planted red grape variety in Spain and is also responsible for some of its best wines. The grape yields medium to full-bodied, mostly Tone & Backbone red wines of moderate to high levels of tannins and acidity. Flavor wise, it shows a mix of red and dark fruits, including cherry and plum, as well as leather, tobacco, with herbal and spice notes.
Tinto Pesquera was established in 1972 by Alejandro Fernandez, a 100% tempranillo wine made in the Ribera del Duero. Pesquera’s success brought attention to the potential of this terroir, which eventually achieved its own DOC status.
Tinto Pesquera is made up of 65 hectares of well-draining and south-facing gravelly slopes at altitudes of between 2000-2300 feet above sea level. The warm days and cool nights help regulate sugars and extend the growing season.
Tempranillo in Ribera del Duero is more powerful than in Rioja and Pesquera is no exception. Their wines have a lot of intensity buttressed by good structure and concentrated fruit along with notes of spice, vanilla, and smoke.
Blackberry
Licorice
Smoke
