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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 35 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 256 notes) - hiding notes with no text | | | Tasted by Pike_Fisherman on 9/15/2020 & rated 90 points: It is a bit past it 2017 upper limit, but it carried well. Not the best rioja, but I like it. (1422 views) | | | Tasted by tastark on 4/30/2020: A very modern style Rioja. On the nose, lots of vanilla and oak. Fruit is hiding underneath, but it's dark. The wine is just barely starting to show it's age in the color with ever so slightly bricking at the rim. On the palate the wine is a little hot on the attack. Tannins are fine and well integrated. Fruit is blackberries, dried cranberries, a hint of tobacco, vanilla, fresh cut oak. Finish is a little hot, but not unpleasant. Drink or hold. (1554 views) | | | Tasted by Otis Wine Lover on 2/28/2020 & rated 90 points: Blackberry and mineralogy on the nose of this well-aged wine, with no signs of bricking in the ruby red color, slightly opaque. Flavors are subtle, medium-bodied, with raspberry balanced with mineralogy (iron?), with fine-grained tannins. Was a perfect match with Balsamic, Honey, and Garlic Pork Chops with a side of sautéed spinach with smokey blue cheese sauce. Again, amazed by how well this wine has aged into an elegant, food-friendly wine. Glad I've still got one more bottle in the cellar - will drink soon! (1606 views) | | | Tasted by Lyubomir Lefterov on 12/22/2019 & rated 90 points: Balsamic notes, fleshy plums, nice acidity, stays comfortably in the mouth, the finish is not convincing a bit dry and short otherwise could easily go in a different league. Not bad but not convincing either. (1767 views) | | | Tasted by 4mentor on 4/14/2019 & rated 91 points: Drinking well though don’t wait much longer. Plenty of tannins remain and they are smooth and integrated. Dark berries, a little smoke. (2115 views) | | | Tasted by ElAzul on 3/22/2019 & rated 90 points: My last bottle and drinking well. Blueberry, plum and licorice notes. Loved it for great pleasure and great value. (969 views) | | | Tasted by Sborthwick on 12/28/2018 & rated 83 points: Used as the inspiration for a pan sauce accompanying a Christmas week tenderloin. Black currant on the nose. Bright pepper overlaying the still apparent character from the oak barrel. Finish is a bit abbreviated. (933 views) | | | Tasted by GQG on 6/16/2018 & rated 89 points: Still drinking well (1517 views) | | | Tasted by VAGentleman on 5/6/2018 & rated 89 points: Dependable. Black raspberry and licorice with some forest overlay. (1377 views) | | | Tasted by 4mentor on 11/18/2017 & rated 90 points: Plum, dark berries, oak, a hint of smoke. Tannins are well integrated by now; drinking very well. Med-full bodied, nice structure. A great value. (1593 views) | | | Tasted by Nyindallas on 11/9/2017 & rated 85 points: Tons of oak with some fruit. Drink up (1760 views) | | | Tasted by BroadStreetG on 11/1/2017: Delicious (1324 views) | | | Tasted by dke on 9/17/2017 & rated 90 points: Well aged, smooth, integrated rioja, good acidity and still some fruity taste. (1470 views) | | | Tasted by Patrick_from_champagne on 1/5/2017 & rated 86 points: No aeration prior to tasting.
Nice red color turning to orange on the side of the glass.
Expressive nose on the humus and tertiary flavors.
In the mouth pleasant smell of autumn... after half an hour notes of dark berries appeared.
Medium body and medium finish.
Peak passed but still very enjoyable. (2425 views) | | | Tasted by Zoomin Z on 12/24/2016 & rated 93 points: Classic rioja - silky smooth, in its prime. (2020 views) | | | Tasted by csnyder612 on 12/22/2016 & rated 87 points: The right aroma but way too fruit forward for a rioja. Characteristic of a California Cab. Disappointed. Medium (-) finish. (2046 views) | | | Tasted by ElAzul on 11/7/2016 & rated 90 points: This Rioja is one of my favorites for the money. Lots of blueberry and tobacco on the nose, nice long legs in the glass, black cherry on the palate and has a nice finish that lasts a good 20-30 seconds with lots of air. It was good with left overs from the OG and just fine by itself. This particular vintage tastes less rustic and earthy than past efforts I have tasted. OK, it is an anniversary wine so I am gushing just a little more than usual. (2174 views) | | | Tasted by joet626 on 9/17/2016 & rated 90 points: Rich and full. Dark fruits on this. Better with food (2293 views) | | | Tasted by ksilinskie on 8/24/2016 & rated 91 points: Nice wine. Taste of fruit such as blackberry and plum. Smooth tannins, hardly believe it's a 2005. Held up well. Would drink soon as day 2 started to mellow a bit. Would buy again. Of note, drank without food and still was dynamite. (1242 views) | | | Tasted by Tenrats on 8/18/2016 & rated 91 points: Wow. This was a lot nicer than I expected. Perfect with spicy vegan feast. (1256 views) | | | Tasted by Boutip on 4/15/2016 & rated 88 points: Deep red color wine with some acidity and some tannin. Light oak notes with some cherry flavours is pretty nice. Solid finale with great level of complexity. (2058 views) | | | Tasted by JDZ on 3/27/2016: Seems past its prime to me. Haven't had this or the Crianza for a couple years, but it didn't have the distinct flavor I remember. Dang. The '05 Reserva was my go-to not long ago. (2126 views) | | | Tasted by AlejandroAcostaPolo on 11/27/2015 & rated 88 points: Past it's peak, no tannins left, the wine is almost dead. (2553 views) | | | Tasted by RobSpectator on 11/14/2015 & rated 89 points: Still has some shelf life left if stored properly. (2495 views) | | | Tasted by ddisler on 9/4/2015 & rated 90 points: Nose is predominately charred oak with some leather, then vanilla coming on strong. Initial palate is a smorgasbord of spice and earthy notes, but then the dark fruit and vanilla come through in the finish. Tannins are still quite present with a firm and grippy finish. This is a good tempranillo and IMO could even age another few years. Saw the comments about past the peak, but I disagree. (3012 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (4/3/2013)
(Marqués De Cáceres Tinto Reserva, Doca Rioja red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2011, IWC Issue #158
(Marques de Caceres Reserva Rioja) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Marqués de Cáceres Producer websiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.ReservaStill Portuguese table wines of designated origin may also be labelled "reserva", indicating an alcohol content of at least 0.5% higher than the legal minimum established by the respective DOC or VR; however, stricter requirements in individual DOCs may supersede this standard.
(Court of Master Sommeliers)Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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