In the glass
Aroma: dark cherry, blackberry, cedar, mineral, spice, violet
Palate: dark plum, graphite, dried herbs, chocolate, firm tannin
The premium Tinto Fino from Resalte de Peñafiel, aged in French oak for greater concentration and mineral complexity than the Crianza, showing the character of the Peñafiel sub-zone.
What it pairs with
-
Roast lamb with garlic
The wine's mineral and dark-fruit character suits traditional Castilian roast lamb. -
Grilled beef chop
Dark fruit and firm tannins complement charred beef. -
Aged Manchego
Hard sheep's milk cheese and the wine's structure create balance.
How to serve Gran Resalte
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast lamb with garlic, Grilled beef chop, Aged Manchego. Match the wine's structure to the dish's fat and salt.
History
Gran Resalte is the premium tier from Resalte de Peñafiel, first produced in 2003 from selected old Tinto Fino parcels at the estate with extended French-oak ageing.
- 2003 — Gran Resalte first produced as the premium range of Resalte de Peñafiel
Facts
- Producer
- Resalte de Penafiel
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- 18-20 months in French oak barriques
- ABV
- 14.0%
- Price
- €35-60 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 2003
Frequently asked about Gran Resalte
What does Gran Resalte taste like?
On the nose, dark cherry, blackberry, cedar, mineral, spice. On the palate, dark plum, graphite, dried herbs, chocolate, firm tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. The premium Tinto Fino from Resalte de Peñafiel, aged in French oak for greater concentration and mineral complexity than the Crianza, showing the character of the Peñafiel sub-zone.
When should I drink Gran Resalte?
Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gran Resalte?
Roast lamb with garlic is the canonical pairing. Other strong matches include Grilled beef chop and Aged Manchego. The wine's mineral and dark-fruit character suits traditional Castilian roast lamb.
What grapes are in Gran Resalte?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.