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Due to its technical characteristics, the 1994 vintage could be compared to an iconic vintage like that of 1964.
85% Tempranillo, 10% Maturana and 5% Graciano
1994. Excellent
A vegetative cycle with a very mild winter but a severe frost in the spring that considerably reduced the total production. Early harvest with a very good level of health, higher levels of alcohol and a more intense color than in previous years.
For the first time in 20 years, the harvest started in the Rioja Baja on September 1 and in the earlier areas of the Rioja Alta and Alavesa between the 6th and 10th of the same month. Harvesting had started more generally across the whole of the Rioja Designation of Origin by September 18 and finished on the October 22, with the grapes arriving in a very healthy condition at the winery, with the perfect conditions of technical ripeness to make great wines.
Wine made from grapes from vineyards that are more than 40 years old.
Yields of 4,700kg /ha. The grapes came from a small vineyard in the area between Fuenmayor and Cenicero, Rioja Alta.
13 %
Temperature-controlled alcoholic fermentation, with maceration in contact with the skins of between 28 and 35 days.
Malolactic fermentation took place in underground cement tanks.
Aged for 36 months in medium toast French oak barrels.
Once the wine had reached the full expression of its oak aging, it was bottled to rest and evolve over at least 15 years before being released to market.
It shows a very lively, full color of medium-deep intensity. An attractive ruby red with orange highlights, but without very much development.
It is very powerful on the nose and shows great class, like a fine perfume. Initial notes of truffle and tobacco. After aeration, notes of glacé fruit and dates appear, with a background of hay and dried herbs. Very changeable and complex.
Long and unctuous on the palate with lively acidity that makes it very expressive. A very long finish, in which candied fruit and smoky notes reappear. It surprises time and time again when tasting due to its enormous complexity.
Alcohol
13 %
Residual sugar
1,7 g/l
Acidity
5,7 g/l
pH
3,4
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