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.