Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 2 to 10 years from vintage.
vintage2 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

Aroma: wild red and black berries, barrel-derived spice, underlying minerality

Palate: balsamic tones, fresh expressive attack, ripe morello colour and weight

Wild berry fruit crossed with elegant ageing notes and an undertow of minerality, balsamic and spiced on a fresh, expressive palate.

What it pairs with

  • Braised beef with peppers
    Balsamic and spice notes suit the slow-cooked pepper sauce.
  • Chorizo and lentil stew
    Freshness balances the fat of a Castilian pulse stew.
  • Hard sheep cheese
    Wild berry fruit reads clearly against a salty, firm cheese.

History

Named for the grandfather of the three siblings now running Bodegas Peique, the wine draws on vines his generation planted at Valtuille de Abajo. It spends seven months in French oak and five more in bottle before release.

Facts

Producer
Bodegas Peique · visiting guide
Grapes
Mencía (100%)
Classification
DO Bierzo
Oak
Seven months in French oak, then five months in bottle
ABV
14.5%
Price
€12-16 at retail
Drinking window
2-10 from vintage

Frequently asked about Peique Ramón Valle

What does Peique Ramón Valle taste like?

Clear and bright, the colour of ripe morello cherries. The nose mixes wild red and black berry fruit with elegant ageing notes and an underlying minerality; balsamic and spiced tones run through a fresh, expressive palate.

How long is Peique Ramón Valle aged?

Seven months in French oak barrels, followed by five months resting in bottle before release.

When should I drink Peique Ramón Valle?

Drink between two and ten years from vintage.

What food pairs with Peique Ramón Valle?

Braised beef with peppers, chorizo and lentil stew, or a hard sheep cheese.

Tags

dry high acid medium body medium tannin medium term menc a mood rustic mood savoury occasion dinner party occasion winter old vines old world pairs with aged cheese pairs with charcuterie pairs with red meat price everyday still red value pick

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