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Marqués de Riscal Reserva 2010
 

Introduction

 

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.

 

 

Tasting notes

 

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.
 
 
 
Grape varieties 
 

 
 
 
Tempranillo 90%
 
Graciano 7%
 
Mazuelo 3%
 

 
 
 
  
Alcoholic Stength: 14,2º
 
Total Acidity: 3,3
 
pH: 3,65
 
P.I.: 56
 
Cask ageing: 25 months
 
Food pairing: This wine goes well with ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.
 
Best served at between 16º and 18ºC

 

Growing conditions

The months of autumn and winter passed with an almost total absence of precipitation and with many frosts; registered rainfall was well below the average for the area. However, from May onwards, this trend changed, with abundant rainfall being recorded. The temperatures during July and August were lower than average so ripening was held up about 10 days in comparison to recent harvests.
Mild temperatures in September were good for the slow, correct ripening of the grapes, which, in this harvest, achieved extraordinary balance in their acidity.
 
 
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