Marqués De Riscal Baron De Chirel 2019

Winery Background and History

Founded in 1858 by the 6th Marquess of Riscal, Bodegas Marqués de Riscal is one of Rioja Alavesa’s oldest and most illustrious estates. Its early adoption of French winemaking methods and varietals like Cabernet Sauvignon and Merlot helped modernize Rioja. Today, it is known for the architecturally iconic “City of Wine,” anchored by a Frank Gehry-designed hotel and renowned restaurants. The estate’s blend of tradition, architectural innovation, and terroir-driven excellence continues to shape Rioja’s elite standing in the wine world 

Producer and Wine Maker

Barón de Chirel was launched in 1986 as a visionary project influenced by Bordeaux traditions, guided by consultants such as Guy Guimberteau and later Paul Pontallier of Château Margaux. The current Private Selection team continues this legacy, focusing on minimal intervention and high-altitude, low-yield Old-Vine Tempranillo to craft a modern, terroir-expressive Rioja that honors both innovation and heritage 

Vineyards and Micro Climate

Grapes are selected from 80–110-year-old Tempranillo (and some Cabernet Sauvignon) vines in elevated Rioja Alavesa sites near Elciego. These old vines yield low quantities but rich, concentrated fruit. The region’s clay-limestone soils, cool elevation, and diurnal temperature variation foster balanced ripeness and expressive mineral complexity, ideal for crafting long-lived, refined Riojas 

Vinification & Aging Methods

Barón de Chirel undergoes meticulous sorting and fermentation with minimal intervention to retain varietal purity. The wine is then aged in oak—often French—with attention to structure and elegance. This combination of careful vineyard selection and restrained oak aging produces a rich, nuanced wine layered with spice, dark fruit, and refined tannin structure 

Tasting Notes

Bright ruby in color, it offers aromas of Chambord, cocoa bean, and candied violet, with flavors of blackberry pie, dark chocolate, lavender, clove, anisette, and caramel. The palate is full textured with vigorous tannins and well-matched acidity, culminating in a long, elegant finish 

Food & Wine Pairing

This full-bodied, elegantly structured wine calls for hearty fare. It pairs well with roast or grilled lamb and beef, especially with garlic or bell pepper accents, reflecting its Bordeaux-inspired character and spicy depth 

Service Methods and Temperatures

Serve around 17–18 °C (63–64 °F) in a wide-bowled red wine glass. Decanting for 30 minutes helps soften the tannins and reveal layered aromatics. Allowing it to warm slightly in the glass enhances its complexity and expression

Storage and Aging Potential

Crafted for long-term aging, this wine benefits from 10–15 years of cellaring under cool, stable conditions. With time, its tannins will integrate and secondary notes—such as leather, spice, and underbrush—will deepen the wine’s complexity

Grape Varietals & percentage used

Primarily Tempranillo from old vines; may include small percentages of Cabernet Sauvignon (exact blend not publicly specified) 

ABV (Alcohol by Volume)

Approximately 15.5% (as cited by Wine Enthusiast review) 

Scores

Wine Enthusiast: 97 points (Editor’s Choice)