Tinta de Toro 85%
Merlot y Syrah 15%
Marqués de Riscal, pioneers in making wines of maximum quality in Rioja and Rueda, has initiated a new adventure with the production of a high expression red wine outside the Rioja appellation. This wine has been created within the framework of freedom from winemaking regulations using carefully selected Tempranillo grapes from the best plots and vines grown in gritty soil in the alluvial lands of the Duero region. This grape gives highly aromatic wines, with good colour, structure and body, freshness and intensity. The Syrah and Merlot varieties, present between them in no more than 15%, bring greater structure and complexity.
During harvesting, in dates decided by the Riscal technical department, only ripe tempranillo grapes which have received good sunshine are accepted, and are picked into crates with a maximum capacity of 18 kilos in order to avoid the grapes splitting open. Fermentation takes place at a controlled temperature of between 24ºC and 26ºC, with short maceration and vatting periods of just one week. The malolactic fermentation takes place in the vat and the wine is then aged for 6 months in new, American-oak Bordeaux-style casks.
Dark cherry colour with a violet-purple rim. Highly aromatic, with aromas of stewed red fruit, hints of burnt chocolate, black pepper and smoky oak. On the palate the attack is fresh, fruity with oak tannins present without overwhelming the fruit. It has moderate acidity with a long, pleasant finish in which the oak can be more clearly perceived.
Ham, cheeses which are not too mature, casseroles with mild sauces, stewed pulses and hotpots, poultry, red meat, roasts and grills.
Tempranillo 80% - Others 20%
Barón de Chirel wine first appeared in 1986 as the result of experimental production using a selection of grapes from very old vines, between 80 and 110 years’ old, with a very low yield and high quality. From the results of these trials would appear what we could say was the precursor of the so-called “new era” of Rioja wines. This wine is produced on a very limited scale and only in the best vintage years, in which the character of the vineyard, the soil and the variety are expressed as part of a single, harmonious whole.
Fermentation takes place at a controlled temperature of 26ºC and the maceration period does not exceed 12 days.
The malolactic fermentation takes place in small wooden vats with a capacity of 20,000 litres and the wine is then aged for 20 months in Bordeauxstyle barrels made of French oak. Finally, the wine spends a minimum time of a year rounding off in the bottle before being released for sale.
A dark cherry colour, lively with few signs of evolution. High aromatic intensity in which the toasted and spicy aromas from the French oak predominate, together with ripe, dark-berried fruit. In the mouth, it is fresh and smooth with soft, polished tannins in which the wood is not too intrusive. Complex and elegant with a long, balanced finish.
Ham and mature cheeses, red meat, poultry, game casseroles, such as partridge, rabbit, venison, boar or deer, even when accompanied by spicy sauces.
Guía Repsol 2011 - Spain: Barón de Chirel 2005
Barón de Chirel 2010 awarded with GRAN CINVE 2014
Asociación Española de Periodistas y escritores del Vino (AEPEV): Barón de Chirel 2005 – Best Red wine over 3 years ageing
Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines planted before de 70’s, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour.
Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days. Riscal reservas spend around two years in American Oak barrels, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. Before release for sale it spends a minimum of one year rounding off in the bottle; time enough to show how much complexity tempranillo is able to achieve.
Cherry-red colour with good robe. Spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances. On the palate it is full and tasty, with good structure and rounded, elegant tannins. The finish is long and fresh, with a slight reminder of the fine oak.
Ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.
To make their Gran Reserva wines, Riscal use grapes from vines over 30 years old, from their own estate vineyards and bought in from associated local growers. Once the wine destined to become a Gran Reserva has been selected, following the coupage of the wines of the new vintage, it is put into American oak casks where it will age for between two and a half and three years. This is followed by a furtherminimum of three years bottle ageing before release for sale.
Deep black-cherry colour, almost opaque. Very elegant, complex nose, with aromas of black fruit and lots of spice. It is smooth and round in the mouth, with tannins which are firm, yet silky and very sweet and which envelop the whole palate. The finish is long, lingering, fresh and balanced with a hint of fine elegant tannins.
Ham, mature cheeses, red meat, all kinds of roast meat and game casseroles.