A blend of dry grown, high altitude, bush vine Tempranillo and Garnacha (Grenache) from vines that are at least 70 years old! This is complex, elegant and intense. Blackberry, liquorice, herbs, vanilla, cedar and a fine tannin finish. Exceptional length.
A blend of dry grown, high altitude, bush vine Tempranillo and Garnacha (Grenache) from vines that are at least 70 years old! This is complex, elegant and intense. Blackberry, liquorice, herbs, vanilla, cedar and a fine tannin finish. Exceptional length.
Bodega Marques Del Silvo is one of the oldest wineries in Rioja, having been established in 1860. They are one of just a handful of Rioja producers who have been around for over a century and make exceptional wines.
Their vines are quite high altitude, sitting at 550 – 700m above sea level, allowing them to mesh warm climate concentration and intensity with fine boned structure and excellent fragrance. The special microclimate here is shaped by a Mediterranean influence from the valley combined with continental effects from the nearby Iberian System, giving the fruit excellent natural balance, good acidity, and the ability to age gracefully.
Older plantings of Tempranillo, Garnacha and Graciano, many over 70 years old, form the backbone of the estate’s red wines. These old vines yield low but intensely expressive fruit that reveals both varietal purity and a compelling sense of place.
This might seem like a strange one, but I can honestly say that this combo really works. Usually, when you think of burgers you lean towards a beer, or even a nice glass of red. The freshness of the apple, spice coming through from the tomato jam, and the addition of pork had me leaning towards a Riesling.
This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.