Across the board, Pedro Martínez Alesanco produces wines of exceptional value. From the rosé to the reserve tier, these wines are all over-achievers. The Martínez Alesanco family's success could be rooted in their extensive history within Spanish wine. From vignerons, to winemaking, the family has worked the land of Rioja for centuries. Today's commercial production is still founded in the same deep-rooted winemaking traditions. Martínez Alesanco is located in Rioja Alta, in the village of Badarán. The vineyards of Rioja Alta (the others are Rioja Alavesa and Rioja Baja) are at higher altitudes, creating cooler growing conditions. The cool climate produces wines with stronger acidity and more moderate alcohol. Tempranillo also thrives on the clay, iron and alluvial soils, which also give the earth a rich, red colour. Joven ("young") wines are made without oak fermentation. Joven wines in Rioja are lighter with strong fruit character. Decant and chill to 16C and serve within the next year or two.
Deep cherry-coloured core, with garnet rim.
Masculine nose of brooding fruit, from plum and dark cherries, to black currants and some raisin. The fruits combine with dirt and bark to add some rustic-ness.
Again, we are pleasantly surprised with the depth of dark fruits. We were given hints from the nose and the wine continues its combination of rugged and earthy, with rich fruit character. The currants, cherry and blackberry taste wild and dirty (in a good way). The acidity is just cleansing, and tannins are sticky along the side of your tongue. This is medium-bodied, but verging on full. The alcohol is in check, so no lingering heat on the back of your palate.
Spanish flavours of paprika, garlic and saffron marry well with Rioja. With young Rioja, you can experiment with a bit of spice too. From roasted chicken, paella, or sausage.