A blend of 85% Tempranillo and a 15% mix of Graciano and Garnacha Tinta, this wine is only made in "excellent" or "very good" vintages. It undergoes nearly two-and-a-half years ageing in highest quality oak barrels, followed by further ageing in bottle before release. Showing great complexity with notes of roasted coffee, spice, plum and strawberry. Powerful in the mouth with fleshy fruit and nuances of toasty, well-integrated oak leading to a long, balanced finish. Can be drunk now with grilled meats or game, or cellared successfully for the next 10 years.
Dense, deep ruby red colour. On the nose, intense aromas of ripe fruits of the forest and Morello cherries blend with slightly toasted vanillin notes. Fresh, full and fleshy in the mouth, this wine delivers superb tannins that highlight its structure and complexity. A Gran Reserva with an impressive personality that comes through on tasting: richness, body, elegance and intense, long-lasting, balanced flavours to delight the palate.
Oxygen is wine’s worst enemy, yet at the same time it is the main element in the evolution of a wine over time. Controlling it is fundamental, as this dictates the correct evolution of the wine over time. Our techniques ensure the balanced management of oxidation, improving the colour, aromas and structure, achieving fresh, fruity, rounded wines that are easy to drink.
Enrique Forner, the founder of Marqués de Cáceres, was a pioneer in the introduction of French oak for ageing wines in La Rioja. The winery selects different barrels and different toasting levels for each type of wine, and has a total of over 30,000 barrels with a capacity of 225 litres (60% French oak and 40% American oak). The barrels are regularly replaced in order to ensure the availability of barrels which are suitable for the ageing needs of the different wines produced. Oak is the fundamental element in oxidative ageing. During its time in the barrel, wine micro-oxygenates through the oak staves of the barrel and takes on the tannins and aromas typical of the oak, which give it body, aromatic complexity and smoothness. Every six months, the technical team removes the wine from the barrel (racking) in order to separate the sediment and check the evolution of the wine through tasting, rejecting those which have not evolved appropriately. The period of time in the barrel depends on each type of wine (crianza, reserva, gran reserva) as well as the specific characteristics of each year, usually ranging between 12 and 24 months.
Bottle-ageing is fundamental to Marqués de Cáceres, with the aim of completing the ageing process and guaranteeing the smoothness and elegance of its wines. The winery has three storage racks with a capacity for almost 10 million bottles. That is how the roundness and elegance of all their aged red wines is obtained with the aim of ensuring that the consumer can enjoy them from the moment they are purchased.