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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 2021 is one of the well-known creations of the amazing guy who goes by the name of Telmo Rodriguez. A pioneer in Spanish winemaking, he began 30 years ago to study several wine producing regions in Spain.

The historic Toro, with its diversity, caught the interest of Telmo and in collaboration with the local winegrowers, who literally live for their vines, they decided to express the lively terroir.

Toro is located near the famous Ribera del Duero and is crossed by the Duero River. The usually very old vines there are full of life and joy at an altitude of 600 to 800 meters and are cultivated in a bushy form (gobelet). Due to the warm climate they give fruity, expressive and juicy, rich red wines.

Gago Dehesa is produced from the Tempranillo variety, which is also called Tinto de Toro, the red of Toro, since the region is dominated by it. Gago Dehesa was fermented with its indigenous yeasts and remained for 4 months in concrete tanks to incorporate its Spanish brio!

Try it and thank us later!









Tastes Like

Vivid ruby color in the glass. Aromas of ripe red berry, sour cherry, cherry, strawberry milkshake and a rich spicy character.

In the mouth, medium body, with the fruits of the forest having a slightly earthy, earthy character. Nicely integrated acidity and soft tannins lead to a 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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