100% Tempranillo. 12 måneders lagring i 1-3 år gamle franske og amerikanske egetræsfade.
Fornem kølig aroma med nuancer af bl.a. trøffel, chokolade, solbær og kærnemælk. Smagen er saftig kombineret med Tempranillos varme, krydrede frugt. Fornem fløjlsagtig tekstur med bløde tanniner i eftersmagen. Sublimt og klassisk match til f.eks. grillet eller braiseret lam og oksekød.
91 point - Parker/The Wine Advocate:
"The 2014 El Pedrosal, which is sold in some markets under the brand Cepa Gavilán, is pure Tinto Fino (aka Tempranillo) from 15- to 25-year-old, head-pruned vines planted on soils rich in clay and limestone at 844 meters altitude. It matured in oak barrels for one year. The nose reminded me of the Riberas from the 1990s, with those aromas of orange peel, a touch of aromatic herbs (they always have a balsamic side), and wild berries with those spicy notes of the (good) American oak. They consider 2014 among the top five vintages of the last 27 years that José Manuel Pérez has produced. It's a year with elegance, balance and freshness. They started harvesting one week before the majority of producers, which provided great freshness in all the wines. They keep their yields low, so their grapes ripen earlier without dropping the acidity. This could very well be the finest vintage of El Pedrosal / Cepa Gavilán."
90 point - Wine Spectator:
"Black cherry, licorice and loamy earth flavors show depth and focus in this plush red. Well-integrated tannins and fresh acidity give this structure. Harmonious, with a lovely core of fruit. Drink now though 2024. 15,000 cases made."
90 point - Vinous:
"Youthful violet. Exuberant cherry, black raspberry and floral pastille aromas are complemented by suggestions of allspice, pipe tobacco and vanilla. Sweet and expansive on the palate, offering vaguely jammy red and dark berry flavors that flesh out and become spicier as the wine opens up. Finishes sappy and very long, with sneaky tannins melding into the primary fruit. While I'm sure this wine will be drinking well on its tenth birthday, I'd enjoy it on the young side for its forward fruit."