Viña Pedrosa La Navilla

Fantastisk vin med fremragende ratings, bl.a. 93+ point af Robert Parker, 93 point i Guía Peñin og 92 point af James Suckling. Viña Pedrosa 'La Navilla' 2012 er lavet på 100% Tinta del País (Tempranillo). Druerne kommer fra en mark med gamle vinstokke som omkranser vinhuset, den hedder ’La Navilla’ - deraf navnet. Den har lagret 20 måneder i franske Allier-fade. En vin der hælder til en mere moderne stil: intens purpurrød farve; i næsen god syre, frugt, krydderier, mineraler og velintegreret træ. I munden, igen meget frugt, solbær, silketanniner, mineraler fra den kalkholdige jordbund, god integration af egetræet. Vinen skal iltes i glasset. God vin til f.eks. lammeretter, andesteg og oksesteg. 93+ point - Robert Parker/The Wine Advocate: "This 2012 is truly impressive, among the freshest from the vintage." 93 point - Guía Peñin 93 point - Guía Repsol 92 point - James Suckling: "Very elegant floral nose here providing evidence of impressive depth of fruit here. A strawberry, currant and fresh red-berry character as well as soft spices spring into action. Sensual and structured. Full to medium body, ripe and soft tannins, vibrant acidity and a long, savory finish. Drink now." 91 point - John Gilman: "The single vineyard bottling of La Navilla hails from a higher elevation parcel, planted at nearly nine hundred meters above sea level, with plenty of chalk in the soils. The vines here are thirty years of age. The 2012 La Navilla Reserva has just been released and the wine is excellent, wafting from the glass in a complex aromatic constellation of black cherries, plums, a touch of 127 cigar wrapper, raw cocoa, fresh nutmeg, cloves and a generous framing of French vanillin oak. On the palate the wine is pure, full-bodied and very nicely balanced, with outstanding mid-palate depth, ripe, gently chewy tannins, fine focus and grip and just a touch of wood tannin poking out on the young and nascently complex finish. Structurally, this wine is already quite approachable, but I would opt to tuck it away in the cellar for at least a couple of years and let the oak more fully integrate on the backend. This is a really lovely bottle of Ribera del Duero in the making..."