Marqués de Cáceres Rioja Reserva 2019 is a sophisticated, full-bodied red that captures the depth and elegance of Rioja. This reserva shows the perfect balance of ripe fruit, spice, and oak influence, making it an exceptional choice for both immediate enjoyment and cellaring.
Crafted from old-vine grapes grown in the cooler zones of Rioja Alta and Rioja Alavesa, this wine benefits from clay-limestone soils that enhance complexity and freshness. After careful hand-harvesting and fermentation with extended maceration, the wine is aged for about 20 months in French oak barrels and an additional two years in bottle to achieve refinement and balance.
Deep ruby in color with aromas of black cherry, plum, and cassis layered with hints of vanilla, cocoa, and toasted spice. The palate is concentrated yet smooth, offering flavors of dark berries, cedar, and subtle leather. Fine tannins and bright acidity lead to a long, elegant finish.
Serve at 60–65°F. Decant for 30 minutes before serving to enhance aromatics. Pairs beautifully with grilled steaks, roast lamb, hearty stews, or aged Manchego cheese.
Marqués de Cáceres Rioja Reserva 2019 is a sophisticated, full-bodied red that captures the depth and elegance of Rioja. This reserva shows the perfect balance of ripe fruit, spice, and oak influence, making it an exceptional choice for both immediate enjoyment and cellaring.
Crafted from old-vine grapes grown in the cooler zones of Rioja Alta and Rioja Alavesa, this wine benefits from clay-limestone soils that enhance complexity and freshness. After careful hand-harvesting and fermentation with extended maceration, the wine is aged for about 20 months in French oak barrels and an additional two years in bottle to achieve refinement and balance.
Deep ruby in color with aromas of black cherry, plum, and cassis layered with hints of vanilla, cocoa, and toasted spice. The palate is concentrated yet smooth, offering flavors of dark berries, cedar, and subtle leather. Fine tannins and bright acidity lead to a long, elegant finish.
Serve at 60–65°F. Decant for 30 minutes before serving to enhance aromatics. Pairs beautifully with grilled steaks, roast lamb, hearty stews, or aged Manchego cheese.
