Winery: Pago de Carraovejas

Country / Region: Spain / DO Ribera del Duero

Date Winery was established: 1987

Alcohol Content / Volume: 15% / 750ml

Ratings: 95 pts. Tim Atkin

Good to know: Pago de Carraovejas was born in 1987 when Segovian sommelier and restaurateur José María Ruiz set out to create the ultimate wine to pair with his famous roast suckling pig. Nestled in the high-altitude hills of Peñafiel within Spain's prestigious Ribera del Duero region, the estate quickly evolved from a passion project into a benchmark of modern winemaking. Today, the producer is celebrated for its terroir-driven philosophy and innovative techniques—most notably their state-of-the-art, gravity-fed winery, the exclusive use of native yeasts, and their bold decision to abandon traditional aging classifications (like Crianza or Reserva) in favor of bottling highly expressive, vintage-focused blends of Tempranillo, Cabernet Sauvignon, and Merlot.

The El Anejón 2021 by Pago de Carraovejas is a highly prestigious, single-vineyard expression sourced from one of the most unique terroirs in Ribera del Duero: a steep, loamy-limestone hillside expertly carved into terraces that form a stunning natural amphitheater overlooking the Peñafiel Castle. Produced exclusively in exceptional years, this beautifully balanced blend of Tinto Fino, Cabernet Sauvignon, and Merlot is defined by a meticulous, gravity-fed vinification process using native yeasts. What truly sets this cuvée apart is its aging; it rests for 12 months in large, 600-liter extra-fine-grain French oak barrels, a deliberate choice that preserves the wine's delicate floral character without letting the wood overpower the vibrant fruit. In the glass, it delivers an unprecedented level of finesse, boasting an aromatic nose layered with bramble, black cherries, wild raspberries, and a subtle balsamic lift. On the palate, it is juicy and perfectly seamless, showcasing incredibly silky tannins, bright acidity, and a delicate mineral edge. To beautifully complement its sophisticated elegance and structural depth, this masterpiece pairs best with traditional Segovia-style roast suckling pig, herb-crusted lamb chops, rich wild game stews, or a curated selection of mature, aged cheeses.