| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 14.0% |
| Production | 3,000,000 - 4,000,000 bottles |
Spec sheet
The wine
What does this wine taste like?
Its beautiful colour, a fairly dark cherry, and its garnet shades on the rim don’t show too many signs of evolution. On the nose, it exudes aromas of spices (vanilla, pepper and cinnamon) and whiffs of leather, along with fruit (black plum skin) and cocoa. It soon also reveals fine toasty and sweet (coconut) hints, all perfectly integrated, thanks to the good concentration of ripe fruit. On the palate, it’s fine and elegant, with delicate, rounded tannins, a silky mouthfeel and just the right acidity. Altogether, it proves to be a wine of great smoothness, well defined and easy to drink. Its finish is long, balsamic (liquorice), lactic and a touch bitter.
| Light | Bold | |
|---|---|---|
| Smooth | Tannic | |
| Dry | Sweet | |
| Soft | Acidic |
View | Cherry red / Garnet rim |
|---|---|
Bouquet | Spices / Leather / Fruit aromas / Cocoa / Toasty notes |
Mouth | Fine / Elegant / Fine tannins / Silky / Well-integrated acidity / Balsamic notes / Long finish |
Drinking and storing
A careful decantation prior to drinking is highly recommended. Best served between 16º and 18º C. It can be kept for 6 to 8 years after its vintage year.
Serve between 16ºC and 18ºC
Food pairing
It works equally well with cheeses or cooked vegetables, neither too highly flavoured nor spicy. Roast poultry, grilled lamb, charcuterie and ham, and mushroom dishes are other splendid alternatives. We always aim for strong tasting dishes as well as mild ones, to suit the particular wine.
Grilled wild mushrooms / Roast lamb / Game birds
Ratings and awards
| 2017 | 94 PN | |
|---|---|---|
| 2016 | 93 PN | |
| 2015 | 93 PN | 16.5 SK |
| 2014 | 92 PN | |
| 2013 | 91 PN | |
| 2012 | 92 PN |
PN: PeñínSK: Suckling
Wine critics reviewsReviews by Jancis Robinson
Customer reviews
Winemaking
The wine ferments at a controlled temperature and then rests for two years in American oak barrels, and for about another year in bottle.
| Vinification material | Stainless steel |
|---|---|
| Ageing period | 24 months |
| Type of wood | American oak |
Vineyards
The grapes used in its making come primarily from Tempranillo variety vines, planted before 1970 on calcareous-clay soils in the Rioja Alavesa. The small amounts of Mazuelo and Graciano add freshness and a little more colour to the blend.
| Vine age | 70 years |
|---|---|
| Soil | Calcareous-clay |
| Climate | Continental with Atlantic influence |
| Yields | Low yields |
The winery
Marqués de Riscal, Herederos
Marqués de Riscal's history began in 1858 when its founder, Camilo Hurtado de Amézaga, started to apply in Elciego wine-making techniques employed in Bordeaux. Jean Pineau, the master winemaker at Château Lanessan in the Haut Medoc, gave his professional advice to the then sixth Marquis of Riscal regarding the production of wines following the French system, therefore abandoning the rough and rather unrefined style of Rioja wine and thus establishing La Rioja's first modern...
