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THREE WINES FROM THE FERNÁNDEZ RIVERA FAMILY ARE AMONGST THE TOP 100 BEST WINES IN SPAIN ACCORDING TO THE CRITIC JAMES SUCKLING

The American critic, James Suckling, has placed three of Familia Fernández Rivera’s wines on his annual list of “The 100 best wines of Spain”. 20 Aldeas 2018, Condado de Haza Reserva 2016 and Tinto Pesquera Reserva 2016 are the reds that the critic has included in this prestigious list, consolidating the exceptionality of the wines of the winegrowing group, reference and main promoter of the Ribera del Duero Designation of Origin.

The Fernández Rivera family continues to consolidate the exceptionality and quality of its wines on an international level. Proof of this are the recent evaluations of the American critic James Suckling, who has included three of Familia Fernández Rivera’s wines on his annual list of “The 100 best wines of Spain.”

20 Aldeas 2018, Condado de Haza Reserva 2016 and Tinto Pesquera Reserva 2016 are the three reds of the wine group that are included in this list of the best wines in the country according to the critic. Thus, 20 Aldeas, owned by Condado de Haza wineries, continues to set milestones for the Fernández Rivera Family by ranking 53 on this list with 95 points. Despite its youth – it saw the light at the beginning of 2020 – this 100% organic and 100% Tempranillo wine has managed to establish itself on its own merits in the national and international wine markets. The keys to its success: its nose of black fruits, typical licorice of the Tempranillo variety and its aroma of roasted notes such as vanilla, coffee caramel and light smoked –coming from aging in American oak barrels – that manage to endow this red wine of a unique personality.

To all this we must add the characteristics of the climate of 2018. In this sense, 2017 was marked by the scarce rains that finally made their appearance at the end of the winter and were maintained continuously until well into 2018. “The vegetative development of the plants were favored by the temperature regime and the water reserves, which also caused a considerable increase in the size of the berries”, points out Pons. And he adds: “Thanks to this, the harvest was extended giving an exceptional production, both in quantity and quality.”

Condado de Haza Reserva 2016 also joins the list of “The 100 best wines in Spain”, according to James Suckling. In particular, the wine critic has awarded 94 points to this Tempranillo, placing it in the 87th position on the list. Condado de Haza Reserva 2016 is characterized by a clean and bright cherry color view, by a complex nose with fresh black fruit, dairy and pastry notes and hints of roasted coffee, vanilla and spices such as pepper.

Tinto Pesquera Reserva 2016 is ranked 97 in this list with a score of 94 points. It´s an intense purple Tempranillo that presents a complex nose with notes of blueberries, white pepper, cinnamon hints of nuts; and a balanced, wide and creamy entry on the palate with the presence of black fruit, licorice and menthol.

Both wines –Condado de Haza Reserva 2016 and Tinto Pesquera Reserva– share a vintage: 2016. This year was very warm as the first frosts did not arrive until November and December. Also, spring brought cooler temperatures, a fact that did not affect the budding cycle that evolved in the usual way and allowed the harvest to take place during the month of September.

The scores awarded by the critic James Suckling consolidate the exceptionality and quality of the wines from Familia Fernández Rivera’s wineries not only in Spain, but also in the international markets. This way, the winegrowing group continues with its commitment to being a benchmark and main promoter of the Ribera del Duero Denomination of Origin, as well as one of the greatest exponents of this Denomination and of the wines made in Spain outside our borders.

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History

Although at the beginning things were not easy, in the 1970s time finally proved the committed and determined young Alejandro Fernández right. After 10 years of hard work, the modest 16th century stone-built bodega planted the seed for what was to become one of the most prestigious bodegas in Spain. Nowadays, the result of such an extraordinary endeavour is appreciated worldwide.

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.

 

The Tempranillo vineyards, the “queen of grapes”, the delicate variety so skilfully mastered by Alejandro, furnish the Castilian soils that are watered by the River Duero. The vines, which are always trained on low espalier trellises, "to better capture the heat from the ground" are factories of sensations and pleasures that are passed on to his wines. The vines grow in poor, well-drained soils, composed of sand and gravel over a limestone and clay subsoil, an ideal combination for rootstock. With the help of the wind, the rain and the sun the plants manufacture aromas and flavours beset with nuances, which they deftly amass in the grapes. From his 200 hectares of breathtaking vineyards, Alejandro makes wines in which the wood has great respect for the fruit. Over time, the wines become more complex and nuanced without losing their original character; a phenomenon that has made the name Tinto Pesquera synonymous with fine wine from Ribera del Duero.

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Winemaking

Harvesting takes place from August to October, when the vine leaves turn the colour of ochre after having passed their vitality on to the grape clusters. This signals that the time has come for human intervention in the bodega to carry on from where nature left off.

 

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 Grandes Reservas are aged for no less than 24 months.

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6 different wines with 46 vintages

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