Roving Sommelier is passionate about premium quality Spanish regional wines. Castilla y Leon in northern central Spain contains its own wine regions in the area inland from the Atlantic coast. Containing a variety of climates, its heart is more continental with hot dry summers and long cold winters. The region of Ribero del Duero translates as `the banks of the Duero`, which flows through Portugal`s Port region. Here the vines grow at altitude, with hot summer days and cool nights, perfect for the vine. The result are truly exciting wines of the highest quality.

The history of Familia Fernández Rivera began with the ingenuity of Alejandro Fernández and Esperanza Rivera, as well as the hard work and unity of a family. Together they created—according to Robert Parker—one of the best wines in the world. The group now boasts four wineries, a hotel and a team comprised of more than 120 people. Familia Fernández Rivera has known how to adapt to the times. At present, its wines and products are sold in more than 70 countries.

I visited Pesquera, (soon after Robert Parker’s high praise and international acclaim), as well as many other bodegas, (including Vega Sicilia) when I travelled around Ribera del Duero in 1997, and it has gone on to be one of my personal favourites and evokes very fond memories.Their 2nd wine, Condado de Haza is pretty good, too.

Alejandro Fernandez followed in his father`s footsteps, by originally making wine from his small vineyards. However, it wasn`t until 1972 that he was able to establish his own winery (Bodegas Pesquera), complete with 16th century wine press, which still survives to this day. Today there are some 200 hectares of vineyards, primarily planted with Tempranillo.

Pesquera Tinto Crianza is made from 100% Tempranillo grapes, aged in new American oak barrels for 18 months and then a further 6 months in the bottle.

Pesquera wines are always made from the whole fruit, after destemming. Temperature controlled fermentation lasts two to three weeks. Afterwards, and without clarifying, the grape pulp is directly transferred to an astute and subtle combination of French and American oak barrels that have been subject to various degrees of toasting. Where, in between frequent pump-overs, the wines are left to stand. Tinto Pesquera wines are aged in oak for 18 months while Reservas and Gran Reservas are aged for no less than 24 months.

Best enjoyed served decanted and at room temperature, and also a great partner to roasted and/or char-grilled meats and in a convivial atmosphere.