(Pesquera Reserva 1996) "Deep blue-black hue. Lovely, ripe, balanced nose. Long and rich with exceptional flavors of black currant and bittersweet chocolate framed by balancing tannins and an oak note”.
The Wine News Feb/March 2002

(Pesquera Reserva 1996) "Opaque black-ruby hue. Lovely scents of black fruit. Huge, rich, complex and exotic; very rich flavors of bitter chocolate, black currant and licorice that are long and delicious. Graves-like terroir in the finish”.
The Wine News Feb/March 2002

(Pesquera Reserva 1998) "Deep, clear black-garnet hue. Lovely, sweet, ripe fruit with whiffs of vanillin oak. Very rich, concentrated and balanced, with mouth-filling flavors of dark chocolate and red berry fruit imbued with soft, combed tannins”.
The Wine News Feb/March 2002

(Tinto Pesquera Crianza 1999) "Deep purple-black hue. Sweet nose of black fruits and oak. Exceptionally rich, sweet, juicy, blackberry flavors. Long, silky finish with great balance of fruit, oak, and tannins”.
The Wine News Feb/March 2002

(Pesquera Reserva 1996) "This is a superb vintage of Pesquera, its deep, fleshy red cherry fruit and lanky spice building like a symphony on the palate. The supple, succulent texture gives off those flavors in beautiful harmonies that last, the wine so balanced that all the separate elements are virtually imperceptible on their own. It sneaks up with Moorish caress, a succubus of a red, the kind that only seems to grow in Spain. Put a case in your cellar and unlock its extreme sexiness from behind the cork at your own risk”.
Wine&Spirits Magazine, '100 BEST WINES OF 2000', October 2000

(Pesquera Tinto 1997) “Full ruby-red. Blackberry, cassis, sweet butter, vanilla and a hint of mint on the slightly floral nose. Rich, sweet entry, then lovely sweetness and vinosity on the palate. Not as round as a riper-year Pesquera but has just enough flesh to buffer its acids. Finishes quite long, with a bit of unresolved acidity and notes of bitter chocolate and espresso”.
Stephen Tanzer’s, International Wine Cellar, November/December 1999

(Pesquera Tinto 1996) “Complex aromas of redcurrant, tobacco, game, iron and baking spices; showed a more floral cassis character with aeration. Lush but juicy, with rather cool but very intense dark berry flavors. Boasts a velvety texture over a solid spine. Finishes long, ripe and suave, with a palate-dusting tannins”.
Stephen Tanzer’s, International Wine Cellar, November/December 1999

(Pesquera Tinto Reserva 1996) “Very bright ruby-red. Superripe, sappy aromas of black raspberry, cassis, black cherry, chocolate, mint and minerals. Great sweetness and almost painful flavor intensity in the mouth; utterly primary yet lush and accessible. This is still a baby but is already compelling. Has fruit of steel. Finishes with superb, subtle persistence and firm but fine tannins that spread out over the entire palate”.
Stephen Tanzer’s, International Wine Cellar, November/December 1999

(Pesquera Tinto Reserva 1995) “A Spanish red of brute force, this powerful wine shows a deep color, ripe aromas of plum and prune and plenty of chocolate and toasty oak flavors. Full-bodied and packed with ripe tannins, it’s a muscular wine of good pedigree that should develop well”.
Wine Spectator, October 31, 1999

(Pesquera Tinto Gran Reserva 1994) “Ruby-red. Sweet butter, spicy redcurrant, tobacco, smoke, game, milk chocolate and cedary oak on the nose. Fat, sweet, lush and very deep; broad and (deceptively?) open. Very strong, persistent fruit outlast the substantial tongue-coating tannins”.
Stephen Tanzer’s, International Wine Cellar, November/December 1999

(Tinto Pesquera 1995) "This big, rich red from Spain is years away from its peak; now it’s muscular but mute, showing only glimpses of its ripe black fruit and complex spices under an iron bed of tannins. Impressive concentration and fine balance promise that patience will be rewarded. Made by the gifted winemaker Alejandro Fernández”.
SPECTATOR SELECTION. Wine Spectator, October 31, 1998

(Tinto Pesquera 1996, tasted August 1998) "Saturated ruby color. Initially subdued black raspberry and cassis nose opens to show soil and oak tones of espresso, smoke and earth. Like liquid silk in the mouth; extremely concentrated flavors of sappy blue and black fruits and milk chocolate. Brilliantly harmonious acids. Finishes with explosive fruit and a firm but not especially tough tannic backbone. A great young Pesquera, perhaps ultimately stronger than the ’95”.
Stephen Tanzer, International Wine Cellar, Issue 80, Sept./Oct. 1998.

"The 1990 Pesquera may equal the compelling 1986. It is deep and opaque in color, with a huge nose of sweet vanillin oak, jammy black fruits, and spices, followed by a flashy, flamboyant wine oozing with massive levels of fruit, chewy quantities of glycerin, and sweet tannins. The wine is full and packed with flavor, although relatively unevolved. Approachable now, it is capable of lasting for another 12—20 years. When compared to Riojas, Pesquera’s prices have remained remarkably fair, even down to earth”.
Robert M. Parker, Jr., Parker’s Wine Buyer’s Guide, Third Edition

(Pesquera Janus 1994) “Complex and intriguing, this big red shows great concentration, ripeness and a mix of flavors ranging from plum to smoked meat to chocolate and tobacco. Despite massive tannins, it's balanced, even elegant; though stuffed with fruit, it¹s incredibly stylish. Distinctive and well crafted. Try in 1999”.
Wine Spectator, Cellar Selection, November 30, 1997

(Pesquera Janus 1991) “This powerhouse red is still young, with loads of vibrant red fruit flavors and notes of violets, spice and cedar. Massive tannins sneak up on the palate and shut down the finish now, but it should smooth out with time. Try in 2000”.
Wine Spectator, November 30, 1997

(Pesquera Janus Gran Reserva 1986) “Moderately saturated red, with some brick at the rim. Sexy, smoky nose guaranteed to arouse the Burgundy lover: with notes of cherry, dark berry, roasted nuts and underbrush, this smells like a great grand cru from the Morey-Chambolle neighborhood. Thick and sweet, combining the silkiness of great Burgundy with the freshness and structure of claret. This, too, has fruit of steel, along with compelling precision. Finishes with even, dusty tannins and uncanny length. This must be the greatest wine produced to date by Alejandro Fernández”.
Stephen Tanzer, International Wine Cellar, Jul/Aug '96

(Pesquera Janus Gran Reserva 1991) “Very deep black raspberry color. Stunningly beautiful nose of sweet black fruits. Lush, voluptuous black fruits up front, but with good grip and a long, complex, beautifully balanced, even elegant finish that goes on forever. In five to ten years, this should be a perfect drink”.
Gerry Dawes, International Wine Cellar, Oct/Nov '97

(Pesquera Janus 1994) “The grapes for this wine were pressed in a 500-year-old cellar after ten minutes in the glass the high-grade character appears. In the nose a whole fruit-palette as well as typical fine hay notes. A great wine, which needs some years of maturing”.
Guy Bonnefoit, Alles Über Wein (Germany), Issue 5, 1997

(Pesquera Janus 1994) “Opaque black cherry color. Tight, very deep black fruit aroma. Voluptuous, velvety black fruits up front, followed by a long finish with smooth tannins. Superbly balanced for its outstanding intensity. In five to seven years, this should be a great experience”.
Gerry Dawes, International Wine Cellar, Oct/Nov '97

(Pesquera Janus 1994) “One of the world's 100 greatest wines”.
Der Feinschmecker (Germany), December 1997

(JANUS 1982) "Maybe the greatest Spanish wine ever made, at least the finest we’ve tasted. It takes the already wonderful Pesquera and adds a sense of elegance and finesse to the delicious power."
The Wine Spectator, "Top 100 Wines of 1988"