***Marques de Riscal Baron de Chirel 2020

Introduction

This red wine is from Spain, specifically from the Rioja region. Barón de Chirel was first launched in 1986 following experimental trials to create a modern style of Rioja that blends traditional and Bordeaux-inspired techniques. The wine is produced by Marqués de Riscal, a legendary estate founded in 1858 that was the first in Rioja to implement the Bordeaux method of winemaking. The winery's philosophy for this label focuses on using only the highest quality grapes from century old bush vines, often 80 to 110 years old, situated on chalky clay and gravelly terraces.

Wine Description

The 2020 Barón de Chirel exhibits a deep cherry red colour with high intensity and a garnet rim. The nose is enormously expressive, offering a complex range of small black fruits like blackberries and blackcurrants, layered with notes of graphite, violet, tobacco, and cocoa. On the palate, it is powerful and dense with a silky texture and volume. It features lively yet ripe tannins and a magnificent acidity that balances its rich structure. This blend is composed primarily of Tempranillo (85%), with supporting amounts of Cabernet Sauvignon (10%) and Graciano (5%). It has an ABV of 15.2% and was aged for 17 months in French Allier oak barrels followed by at least 20 months in the bottle. The optimal drinking window extends well into the 2040s.

Accolades

• Guía Proensa - 99 points

• James Suckling - 95 points

• Decanter - 93 points

• Jeb Dunnuck - 92 points

Food Pairing

The structured and concentrated profile of this wine makes it a perfect match for grilled red meats and roasts. It pairs exceptionally well with feathered game such as partridge or pheasant, as well as big game hunting dishes like venison. Additionally, it complements Iberian ham and matured, spicy hard cheeses.

Vintage Quality

The 2020 vintage in Rioja Alavesa is considered one of the finest in recent years, characterized by a hot autumn and a growing cycle that promoted rapid vegetative development. Harvesting began selectively in mid-September, yielding grapes with high sugar levels and a deep concentration of colour and aromatics.