Marques de Riscal Gran Reserva 2019
Marques de Riscal Gran Reserva 2019 is a dry, full-bodied red from Tempranillo, Graciano, Carignan (Rioja, Spain), in the rich, smooth reds style. Tannins are moderate and acidity moderate; oak influence is noticeable. Good with lamb, sausages, roast pork, steak. Drink now or within 30 years (to about 2056). Decant for about 1 hour. Critic score 96/100 (merchant-reported). Cheapest offer £44.98 at 8wines UK.
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Aster Finca El Otero 2021 La Rioja Alta · Ribera del Duero | £45.23 | |||
| Lopez de Heredia Vina Tondonia Reserva 2013 Lopez de Heredia · Rioja | £42.48 | |||
| Protos Gran Reserva 2017 Protos · Ribera del Duero | £42.13 | |||
| Mauro 2022 Bodegas Mauro · Castilla y Leon | £41.38 |
Drink it now or cellar for up to 30 years. It is recommended to decant it for an hour. Located in the Spanish Rioja wine district Marqués de Riscal was the first winery in the region to bottle its own wines, as early as the second half of the 19th century. The prestigious winery, renowned for its excellent and award-winning wines, cultivates approximately 890 hectares of vineyards. The Tempranillo, Graciano, and Mazuelo grapes for the Marqués de Riscal Gran Reserva are sourced from the estate's over 80-year-old vineyards and from local winemakers with whom the winery maintains a close and trusted partnership. After selection and harvest, the vinification takes place according to traditional methods, and the finished wine ages in French oak for 2.5 to 3 years before bottling and a further 3 years of maturation. In the glass, the Gran Reserva reveals an intense cherry-red color with bright purple hues. Its aromatic profile is broad and complex, with initial notes of ripe wild berries, followed by balsamic and Mediterranean herb aromas on a delicate toasted background. On the palate, it is round, soft, elegant, and smooth, with ripe tannins and excellent fruit concentration. The finish is long, persistent, and reminiscent of undergrowth and spices. Try it with wild boar goulash or venison stew.