Bodegas Viña Pedrosa Gran Reserva 2014

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Bodegas Viña Pedrosa Gran Reserva 2014

Bodegas Hermanos Pérez Pascuas · D.O. Ribera del Duero, Castilla y León, Spain

At a glance

Producer
Bodegas Hermanos Pérez Pascuas
Region
D.O. Ribera del Duero, Castilla y León, Spain
Grape variety
Tempranillo (90%), Cabernet Sauvignon (10%)
Wine type
Red
Body
Full-bodied and Smooth
Sweetness
Dry
Typical price
$45-$65

Tasting profile

Complex layers of dried dark cherry, leather, tobacco, cedar, and subtle vanilla from extended oak aging.

Evolution: Fruit will gradually integrate further with savory and earthy tertiary flavors becoming more dominant.

At peak: Harmonious balance of elegant fruit, layered spice, refined tannins, and a long persistent finish.

Structure

Acidity
Medium plus, provides freshness and aging backbone
Tannins
Fine-grained and well-integrated, medium to full intensity
Alcohol
Approx. 14.5%
Aging potential
15-20 years from vintage; can evolve gracefully through the early 2030s

Drinking window

Peak drinking
2027 to 2039
Optimal window
2024 to 2042
Current status
Approaching optimal maturity
Current condition
The 2014 vintage is showing balanced tertiary notes with still vibrant fruit and firm integrated tannins.

The 2014 Ribera del Duero vintage for Viña Pedrosa Gran Reserva exhibits classic structure and complexity with balanced acidity and tannic backbone that supports long cellaring and slow evolution, yielding peak expression about 10-15 years post vintage.

Food pairing

Pairs excellently with grilled or roasted red meats, game dishes, aged Manchego cheese, and hearty stews.

Serving

Serving temperature
16-18°C / 61-64°F
Decant
Yes (1 hour) — To allow aeration which softens tannins and opens aromatic complexity.

Sustainability

Sustainability score: 7/10

Bodegas Hermanos Pérez Pascuas employs integrated pest management, water conservation practices, and energy-efficient winery equipment

While not certified organic or biodynamic, the producer emphasizes sustainability via responsible vineyard management and energy use reduction. Use of local materials and controlled fermentation reduces waste, but the global export market adds carbon emissions.