Marques de Caceres
Rioja Reserva 2020
| Denomination | DOCa Rioja Reserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Rioja (Spain) |
| Grape varieties | 85% Tempranillo, 15% Grenache |
| Aging | 20 months in French oak barriques, using a mix of new and 2-3 year old barrels |
- Name and format: DOCa Rioja Reserva 2020, still red wine 0.75 L, 14.5% vol
- Grape variety and origin: Tempranillo and Grenache from old vineyards in Rioja Alta and Alavesa
- Vinification: fermentation between 10 and 28 °C and maceration on the skins for up to 25 days
- Ageing: 20 months in French oak with regular racking, silky tannins
- Tasting notes and pairings: cherry, vanilla and cocoa; excellent with meats and cheeses; 92 pts JS
Description
What kind of wine it is
The Rioja Reserva from Marqués de Cáceres is a highly elegant red, the result of a blend of Tempranillo and Grenache and produced in accordance with vegan requirements. It displays an intense ruby colour, heralding an aromatic profile where cherry and dark fruits stand out, enriched by hints of vanilla and cocoa imparted by ageing in wood. On the palate, it opens with a bold yet refined character, supported by silky tannins that provide balance and a harmonious structure. Its remarkable persistence makes it ideal for pairing with red meats, roasts and mature cheeses, preferably after a brief decanting.
Where it comes from
The grapes are sourced from a selection of old, low-yield vines located in the Rioja Alta and Rioja Alavesa areas. In this region, the temperate Atlantic climate ensures gradual ripening, preserving the aromatic vibrancy of the grapes. The roots draw nourishment from clay-limestone soils, ranging from the iron-rich matrix of Rioja Alta to the more calcareous soils of Rioja Alavesa. This combination of soil and climate guarantees the wine extraordinary concentration and a fine tannic texture, hallmarks of the renowned Rioja region.
How it is produced
Vinification involves destemming and crushing, followed by fermentation at a controlled temperature. The must undergoes a prolonged maceration on the skins for twenty-five days, essential for extracting colour intensity and a solid structure. After malolactic fermentation in stainless steel, the wine matures for twenty months in French oak barrels, with regular rackings to guide its evolution. Before release, the wine undergoes a long rest of two years, a crucial step to achieve the complexity and harmony typical of the Reserva category.
History and Curiosities
Marqués de Cáceres Rioja Reserva 2020 is produced exclusively in the finest vintages. Created by oenologists Fernando Costa, Emilio González and Manuel Iribarnegaray, this wine is the result of an artisanal process aimed at enhancing the fullest expression of the fruit, requiring a minimum of two years' ageing in the bottle before being released to the market.
Awards
-
2020
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
Today, he has been succeded by his son D. Juan Noguera Merle, a worthy representative of the Marquisate which was granted in the XVIII century to his ancestor Juan Ambrosio Harcia de Càceres y Montemayor, a Captain of the Royal Armada for war merits. Read more
| Name | Marques de Caceres Rioja Reserva 2020 |
|---|---|
| Type | Red green still |
| Denomination | Rioja DOCa |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 85% Tempranillo, 15% Grenache |
| Country | Spain |
| Region | Rioja |
| Vendor | Marques de Caceres |
| Story | History and Curiosities Marqués de Cáceres Rioja Reserva 2020 is produced exclusively in the finest vintages. Created by oenologists Fernando Costa, Emilio González and Manuel Iribarnegaray, this wine is the result of an artisanal process aimed at enhancing the fullest expression of the fruit, requiring a minimum of two years' ageing in the bottle before being released to the market. |
| Origin | Rioja Alta and Rioja Alavesa (La Rioja, Spain) |
| Climate | Mild Atlantic with well-defined seasons |
| Soil composition | Argilloso-calcareo, con sottosuolo ferroso in alcune zone |
| Yield per hectare | Low yield, less than 5,000 kg/ha |
| Fermentation temperature | 10-28 °C |
| Production technique | Alcoholic fermentation at a controlled temperature (10–28 °C) with prolonged maceration on the skins for up to 25 days; malolactic fermentation in stainless steel tanks; ageing in fine-grained French oak barriques with racking every 6 months |
| Wine making | The grapes are destemmed and crushed; alcoholic fermentation takes place at a controlled temperature (10–28 °C) with maceration on the skins for up to 25 days; malolactic fermentation occurs in stainless steel tanks; ageing for 20 months in French oak with regular racking every 6 months. |
| Aging | 20 months in French oak barriques, using a mix of new and 2-3 year old barrels |
| Allergens | Contains sulphites |