Marqués de Cáceres Reserva
From the winery website: ‘Since it was founded, Marqués de Cáceres has had a guaranteed supply of grapes in privileged areas of high-quality vineyards, principally located in areas of the Rioja Alta and Rioja Alavesa sub-regions, and particularly in the town of Cenicero where the winery is situated.” Also, “At least five generations linked to wine forged the family spirit of Marqués de Cáceres. Enrique Forner, who founded the winery in 1970, learnt the wine trade from his father, who in turn had learnt from his father and grandfather (‘Wine producer Forner’), interrupted in Spain by a period of exile during the Civil War. Cristina Forner, his daughter, key to the internationalization of Marqués de Cáceres, manages the winery with the pride and experience of one of the great Spanish families for which high-quality wine has never known boundaries, Marqués de Cáceres wines being present in over 120 countries.
Region: Rioja, DOCa
Varietal Composition: 90% Tempranillo, 10% other varieties
Vinification: The grapes are de-stemmed and fermented in stainless steel for a prolonged period of time in order to fully extract color, aroma and tannic structure; they are then pressed and the wine is transferred into a combination of oak barrels and stainless steel to complete malolactic fermentation. Once finished, the wine is transferred to French oak barrels to complete the aging cycle. Total time in barrel is 26 months before bottling. It then rests in bottle for a minimum of 2 years before being released to the market.
Tasting Notes: In the glass, the wine is semi-opaque, dark ruby colored. The aromas are of dark cherries and black raspberries, with no overt oak. There is an earthy primitive sense of soil. Flavors follow, with modest tannin influence. Youthful, but approachable. One of the tasters commented, “Makes me want more”! Recommend decanting at least 30 minutes before serving. Food pairing: recommended grilled beef, lamb and full-flavored, medium-hard cheeses such as Mahón, or young Cheddar.
By Don Clemens