Tinto Pesquera

Alejairén Airen

8.941 ratings
8.98 pro ratings
La Mancha, Castilla-La Mancha, Spain
Airen
Top Notes For
Gregory Fulchiero

Golden yellow, rich and developed. Likely intentionally oxidized ?!? A treat

Golden yellow, rich and developed. Likely intentionally oxidized ?!? A treat

Aug 1st, 2018
Mike Lee

Beverage Manager/Sommelier Catch Miami

9.2

"Resurrected" native to Spain Airén grape made with extensive skin contact, and aged 2 years in American oak. Beautiful dried orange peel, dried pineapple, tropical fruit, blanched almond, dried dill, sage, vanilla bean, baking spice. Killer with Spanish Tapas or Asian dishes like orange chicken stir fry. North African dishes too! If your a sherry fan this is for you!

"Resurrected" native to Spain Airén grape made with extensive skin contact, and aged 2 years in American oak. Beautiful dried orange peel, dried pineapple, tropical fruit, blanched almond, dried dill, sage, vanilla bean, baking spice. Killer with Spanish Tapas or Asian dishes like orange chicken stir fry. North African dishes too! If your a sherry fan this is for you!

Aug 22nd, 2017
Charlie Abbott

Sommelier Casa Mono

8.7

Pesquera blanca! Full, skin contact, oaky.

Pesquera blanca! Full, skin contact, oaky.

Mar 6th, 2017
Andres Montoya

Absolutely stunning, this is a killer wine if you are a fan of orange wines, it's very Jura-esque, with saline, beeswax, dried citrus fruit, and weighty mouthfeel. Finishes with blanched almonds, a manzanilla-like salinity and the distinct aftertaste of an aged Vin Jaune! Love it...

Absolutely stunning, this is a killer wine if you are a fan of orange wines, it's very Jura-esque, with saline, beeswax, dried citrus fruit, and weighty mouthfeel. Finishes with blanched almonds, a manzanilla-like salinity and the distinct aftertaste of an aged Vin Jaune! Love it...

Jan 28th, 2017
Andres Montoya

70 year old vineyard. Fantastic nose, very rich, intense and racy. Orange wine method with 24 months in barrel + 1 year in bottle

70 year old vineyard. Fantastic nose, very rich, intense and racy. Orange wine method with 24 months in barrel + 1 year in bottle

Oct 4th, 2016
Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

8.8

En nariz fenomenal, presencia de tostado de la barrica en nariz canela, vainilla y manzana. En boca de entrada un poco reducido, después de aireación largo , y con un final muy rico.

En nariz fenomenal, presencia de tostado de la barrica en nariz canela, vainilla y manzana. En boca de entrada un poco reducido, después de aireación largo , y con un final muy rico.

Oct 6th, 2015
Denis Roudenko

16.5/20 (92/100)

16.5/20 (92/100)

Oct 27th, 2014
Denis Roudenko

Желтая слива, сливовое варенье, сладкие пряности, корица, ваниль, шоколад 16.5/20 (91/100)

Желтая слива, сливовое варенье, сладкие пряности, корица, ваниль, шоколад 16.5/20 (91/100)

Mar 5th, 2014
Spinning_spins

100% Airén aged 24 months on American oak. Medium gold, with aromas of oak, straw, baked apple, and beeswax. Golden apple, slate, and more beeswax flavors, with medium-plus body, a silky texture and a long, dry, mineral finish. Balanced and cellar-worthy. Very much like a Viña Gravonia, but without the oxidative note. Give it time to open up, or better yet, decant, as recommended on the label. Great with fish, but this has enough stuffing to hold its own with heartier dishes like chicken and mushrooms, etc.

100% Airén aged 24 months on American oak. Medium gold, with aromas of oak, straw, baked apple, and beeswax. Golden apple, slate, and more beeswax flavors, with medium-plus body, a silky texture and a long, dry, mineral finish. Balanced and cellar-worthy. Very much like a Viña Gravonia, but without the oxidative note. Give it time to open up, or better yet, decant, as recommended on the label. Great with fish, but this has enough stuffing to hold its own with heartier dishes like chicken and mushrooms, etc.

Mar 27th, 2018
Jarrett Johnson

Aromatic and buttery however the lack of acidity was not it for me

Aromatic and buttery however the lack of acidity was not it for me

Oct 30th, 2017