This Rioja Gran Reserva wine is a blend of 85% Tempranillo, 10% Graciano, and 5% Mazuelo.
It was fermented in stainless steel vats at a controlled temperature around 28ºC.
The maceration on skins lasted for approximately 20 days before the red wine was aged for 24 months in French oak barrels (80%) and American casks (20%), then rounded off for 36 months in the bottle cellar.
This Rioja Gran Reserva red comes in a rather dense red color, intensified with touches of orange hues. It’s not super dark, but dense with hints of evolution in the color but still looking brightly red on the rim.
The nose smells of intense torrefaction, almost like when you walk in a coffee shop, though I guess the overall smell is more like super-dark cocoa.
Some very ripe fruit liqueur comes after in the aromatic profile, plum and cherry, almost jammy though remaining on the fresh side enough.
Loads of sweet spices complete this complex and intriguing, deep nose.
Once in your mouth, the wine fills up your palate straight away, with rich body and an oily texture. Tannins are quite dense, not overly so, but importantly, very smooth. They do feel a little granulous and drying on the finish, leaving a slight cardboardy texture on your taste buds.
Powerful and punchy flavors of sweet spices again, with the warm liqueur tones reminding there is some alcohol in there.
Extremely long and layered finish on oaky notes of vanilla and coconut, yes, the American oak is there! But it’s complex a lets your senses taste the multitude of layers able to analyze and enjoy for a long time.
A typical Rioja in a Gran Reserva style, filled with richness of super-ripe fruit and warmth, combined with plenty of oaky spicy richness.
The result: a wine with oily body and an inherent residual sweetness from its natural ripeness that provides a powerful and layered experience.