In a vintage that favored structure over opulence, Pedrosa's crianza spent 18 months in barrel, softening some of the roughness. It ends up smelling quite oaky, with toast, vanilla and sweet cinnamon-sugar elements over black-cherry and blackberry fruit. The tannins are plentiful and the acids firm, making this another '98 that could use more aging.
In a vintage that favored structure over opulence, Pedrosa's crianza spent 18 months in barrel, softening some of the roughness. It ends up smelling quite oaky, with toast, vanilla and sweet cinnamon-sugar elements over black-cherry and blackberry fruit. The tannins are plentiful and the acids firm, making this another '98 that could use more aging.
In a vintage that favored structure over opulence, Pedrosa's crianza spent 18 months in barrel, softening some of the roughness. It ends up smelling quite oaky, with toast, vanilla and sweet cinnamon-sugar elements over black-cherry and blackberry fruit. The tannins are plentiful and the acids firm, making this another '98 that could use more aging.