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Dehesa Gago 2021 - Telmo Rodriguez
Telmo Rodriguez


  Spain / Toro
ADD TO CART At your doorstep in 1 - 3 days

You should not miss this Spanish red!


Why do we love it?

Gago Dehesa is yet another undistinguished work by Telmo Rodriguez. A pioneer in Spanish winemaking, he began 30 years ago to study not one, but many wine producing regions in Spain.

Some, close to the historic Toro, multifaceted as they are, won his attention and he decided to collaborate with the local winegrowers, who really live for their vines, to express this lively terroir. Telmo Rodriguez having vinified many Spanish indigenous varieties, has seen their potential and works only with them.

Toro is located near the famous Ribera del Duero and is crossed by the Duero River. The usually super-aged vines are pulsate with life and joy at 600 to 800 meters altitude and usually grow in bushes (gobelet). Because of this warm climate they usually give us fruity juicy and rich reds.

Gago Dehesa is not made from the Tempranillo variety by chance. Tempranillo is also called Tinto de Toro, the red of Toro, because the region is, so to speak, dominated by it. Gago Dehesa was fermented from its native yeasts and remained after fermentation for 4 months in concrete tanks to incorporate its Spanish brio!

Try it!









Tastes Like

Intense lively ruby in the glass. Aromas of ripe red berry, sour cherry, cherry, strawberry milkshake while you can't ignore its spicy character.

In the mouth medium fruity with forest fruits and a light earthy character making their appearance. Nice acidity and soft integrated tannins. Sweet strawberry and licorice finish.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13,5%
Origin Toro, Spain
Variety Tempranillo
Bottle Size 750ml
Barrique -
Serving temperature 16ºC
Aging 3 years
Closure Cork
Organic No



Pair it with roast turkey, baked salmon with eggplant

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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