A selection of varieties have been used in the production of this wine in which Tempranillo predominates with a percentage of 54% compared to other varieties. An analysis of this wine indicates a good balance between the alcohol degree of 13º and the acidity of 3.3 with a pH of 3.67. The Barón de Chirel wine appeared in 1986 as the outcome of an experimental production using a selection of grapes from very old vines, of more than 30 years, with a very low yield and high quality. The results of ...
International Wine CellarFull medium ruby. Superripe aromas of plum, cherry skin, meat, cedar and lead pencil. Dense, layered, generous fruit flavors of raspberry and plum complicated by almost peppery wood spices. In a drier style, and a bit aggressive on the back end. I'm not sure why I was sent this bottle as a current release, as I have previously reported on the '95 and '96 Baron de Chirel releases; according to my notes, the subsequent vintages show more old-viney concentration and opulence than this '94.