Spain has a steadfast reputation for wines that have considerable age on release, something of an anomaly in wine. Though there are a few other regions that practice this, Rioja and Ribera del Duero remain at the forefront. While the Pérez Pascuas brothers winery is new by old world standards, only having been producing since the 80s, their winemaking style is indeed old-school. The brothers transformed their family vineyards into an excellent basis for producing brilliant wines. In 2005 the brothers unanimously decided that they would hold back a portion of their Reserva and release it in limited quantity ten years later. The results were incredible, and the first vintage, 2005, received 95+ from Spanish wine expert Luis Gutierrez. The 2006 is the next part of the 'El Pedrosal' lineage proving once again that it is a serious contender. Made from 90% Tempranillo and 10% Cabernet Sauvignon sourced from 70-year-old vines, El Pedrosal is showing black cherry, plums, tea leaves, tobacco, mushroom, lavender, cocoa, and soil-driven minerality. The adicity here is high and focused, displaying an elegant yet rustic side to the region and finishing on a mouth-watering salty note. El Pedrosal is very similar in style to that of classic producer Lopez Heredia, and we happened to taste a 2007 Lopez Heredia Tondonia next to this. While El Pedrosal has slightly more power and intensity, both had classic and inciting elegance. The El Pedrosal has the structure to go for at least another ten years, but there is no issue with drinking it now, its in a gorgeous spot. The Pérez Pascuas brothers have done all the work storing and aging; all you need to do now is drink it.