Viniou Reviews
Marqués de Cáceres Gran Reserva 2018 is an elegant expression of Rioja’s prestigious winemaking heritage. Crafted predominantly from Tempranillo, with small proportions of Graciano and Garnacha to enhance structure and complexity, this Gran Reserva is made only in exceptional vintages, such as 2018. The grapes are harvested from mature vines planted in Rioja Alta and Rioja Alavesa, regions revered for their high-altitude vineyards that produce fruit of remarkable intensity and balance. The wine undergoes careful vinification, followed by extended ageing in a mix of French and American oak barrels for at least two years, with additional maturation in bottle before release. This results in a deep ruby-red wine with garnet reflections, offering an aromatic profile of dark berries, dried plums, tobacco, cedar, and subtle spices, with gracefully integrated tannins and a lingering, refined finish.
The region of La Rioja, nestled in north-central Spain, is celebrated for its unique combination of Atlantic and Mediterranean climatic influences, which ensures a long and even ripening season. The diversity of soils—ranging from chalky limestone to clay and iron-rich terracotta—bestows complexity and elegance upon the wines. Rioja’s vinicultural history stretches back centuries, with a reputation built on tradition and innovation alike. Gran Reserva wines like this one are a testament to the patience and craftsmanship of the region, representing the pinnacle of age-worthy Spanish reds.
Such a distinguished Rioja calls for equally refined food pairings. Traditional Spanish dishes such as slow-cooked lamb shoulder with rosemary, roasted suckling pig, or a rich oxtail stew (rabo de toro) will beautifully complement its depth and maturity. Firm, aged cheeses like Manchego or a selection of Iberian charcuterie further highlight its savoury nuances. For a more modern meal, try pairing with grilled beef or venison accompanied by wild mushrooms.
For optimal appreciation, serve this Gran Reserva at a temperature of 16-18°C. Decanting for an hour before serving is recommended to allow the wine’s complex bouquet to unfurl. Its structure and sophistication make it suitable both for immediate enjoyment and for cellaring over the next decade.
