Marques de Caceres Rioja Gran Reserva, 750 ml

Marqués de Cáceres is one of Rioja’s preeminent wineries established in 1970 and led today by Cristina Forner. Located in the North of Spain, Rioja is among Spain’s best-known wine regions and is loved for its age-worthy red wines with plush red fruit, great structure, and tannin. Leading the movement known as the “Rioja Renaissance”, Marqués de Cáceres revolutionized winemaking in Spain in the 1970s.

Flavor Profile

Intense color with a slightly brick-red border. Very complex bouquet of balsamic notes with delicate wood notes. Full-bodied palate with ripe plum and sweet spices over toasted flavors. It maintains the freshness of a subtle vividness that promises excellent aging potential—flavorsome, rich with a lingering finish.

Origin

Remarkable selection of old vines from Rioja Alta and Rioja Alavesa, aged between 65 and 85 years old. Meager yields of between 3,000 and 4,500 kg/ha. Due to the age and limited vigor of the vines. It is produced mainly with Tempranillo grapes from vineyards planted at different altitudes in Cenicero, Elciego, and Laguardia. This vintage is blended with small quantities of red Garnacha and Graciano grapes. The red Garnacha grapes come exclusively from vineyards in Rioja Alta, located in Cenicero and Nájera, allowing us to achieve finesse, freshness, and structure. The Graciano is primarily harvested in Elciego, where we obtain the unique character of delicacy, “grace,” liveliness and color.

Serving Tips

Full-bodied red wines should be served between 55-65°F to lift the aromas and highlight the intense fruit and earthly flavors that are accentuated by the elegant tannins and savory mouthfeel. Chill the bottle in a standard refrigerator and remove it about 30 minutes before serving.

Food Pairing

Our Marques de Caceres Rioja Gran Reserva is easy-drinking and quite food-friendly. It makes for a perfect match to many different styles of food and dishes including: slow-braised lamb shanks, shepherds pie, paella, roasted game and even spicy dishes that include chorizo, chili con carne, and just about any barbecued meat. Hard cheeses such as Manchego are an ideal match to stand up to the powerful flavors of an aged Tempranillo.

Roast Lamb Recipe

Ingredients:

• Lamb roast
• Extra virgin olive oil
• Salt (to taste)
• 1 cup water
• 1 cup dry white wine
• 1 sprig of fresh thyme
• 1 head of garlic

Instructions:

1. Spread extra virgin olive oil onto the lamb, sprinkle with salt and pour one glass of water and another of our 100% Viura white wine into each roasting dish.
2. Add a sprig of fresh thyme together with a head of garlic.
3. Once all ingredients are together, place the dish in a wood-fire oven.
4. Once the lamb is cooked, place the dish a little closer to the fire to make the outside crispy and golden.