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Marqués de Riscal Reserva 2009
 

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: 13,5º
 
Total Acidity: 3,4
 
pH: 3,55
 
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

In the autumn the main feature was the frequent rainfall and mild temperatures. Precipitations continued throughout the winter creating abundant reserves of
moisture for the start of the growing cycle. Budbreak occurred in the first week in April but subsequent low temperatures slowed the vines’ evolution. However, high temperatures in May quickly brought on the vines so as to catch up with the equivalent of an average year.
The summer was extremely dry, the second driest in 19 years. There was absolutely no rainfall in July and August. Fortunately, the reserves of moisture accumulated
meant that the vines continued to evolve normally.
Harvesting began on 14 September, with the grapes in good health and of exceptional alcoholic potential. The vegetative cycle was 200 days.
 
 
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