One Wine Across 110 Years
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- เผยแพร่เมื่อ 11 พ.ค. 2024
- 1 wine 110 years.
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I use this wine key: Forge de Laguiole Ebony
I have used this glass in this Video: Nude Glass Powerful Reds
I have tasted the following wines in this Video:
2017 Marques de Riscal Reserva Rioja Spain
www.wine-searcher.com/find/ma...
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.
Wine is fascinating. This year's seasons will be captured by the grapes that grow in the vineyards. The wine that will be pressed in autumn will reflect today's weather, viticulture, and winemaking techniques. In the year 2124 someone might open a bottle produced this year and will go: Damn, this is delicious.
Today I want to feel that feeling and share it with you as I am going to open three bottles, made by the same producer in the same region. The main difference: one is less than ten years old, one is 50 years old, and one is more than 100 years old… 110 years to be precise. So let's travel back in time through the decades and the centuries…
The wines for this tasting were sold to me by Paul, a subscriber who collected them and wanted me to taste them in a video. Marques de Riscal is a well-known brand whose history goes back a long time. I tasted this wine from a different vintage in my first viral video a few years ago - and I liked it back then.
The title "Marqués" indicates nobility and hereditary privilege, while "de Riscal" refers to a specific land or place (Wikipedia)
During the Spanish civil wars of the mid-19th century, the Marqués de Riscal lived in Bordeaux (WSET) and when he returned, he applied their newfound expertise, including maturation in barriques - he also relied on the help of cellar master Jean Pineau who established the Bordeaux winemaking techniques at the winery.
Marqués de Riscal was founded in 1858, producing its first bottled wine in 1862, and they claim that those were the first bottled Rioja wine. In 1895, Riscal became the first non-French wine to receive a Diploma of Honor at the International Wine Exposition of Bordeaux. Phylloxera heavily impacted Rioja in 1899, reducing Riscal's harvests from 1,000 tons to 75 tons between vintages of 1900 to 1906. Before Phylloxera devastated Rioja's vineyards, it demolished France’s. Rioja's wines, in both style and proximity to France, then served as a suitable replacement. To meet this new demand, many new wineries were founded, particularly around the railway station in Haro, to ship wine in bulk to France. Rioja became one of the most famous - if not the most famous - wine region in Spain.
Durand: €170
1970 Marques de Riscal: €200
Watching Konstantin pulling out old corks without a durand: Priceless
Durand should sponsor this video...
Yeah, Konstantin also has to go defend his German citizenship now for being unprepared for opening the ancient wines.
Ordnung muss mehr sein dan das!
Too bad the old ones were not up to spec :( ... Recently had a 1970 Bx horizontal and had 2-3 blind ringers from Spain (Gran Reservas) and they all sung!
Like 1970 Spain is deffo not over the hill in general, these 2-3 were spot on and were not Vega Sicilias or some top wines.
Why on earth did you not get the tool and resume filming after that? ...
Sometimes you have to make do with the means available to you. I think that even with the Durand the cork would have fallen apart as well. It just would have been easier and in my opinion more boring
Only you can pull off content like this in the wine world. Thank you always for the amazing videos!
Incredible to think about how many people were born after that wine was put into bottle, lived full, vibrant lives from children to parents to grandparents, and died before that same bottle was opened and enjoyed
I have a couple of very inexpensive two-prong wine openers that I got on Aliexpress for about $3 each. They don't have the corkscrew in the middle, just the prongs. One of them saved me about two weeks ago when a not-terribly-old cork crumbled on me. Cheap insurance and it saved a Bordeaux that I found quite delicious.
I love the videos when you taste the older vintages. Thank you!
I was worried for you for a moment, but at least the 110 yo wine wasn't too bad, 2017 is a great tip. Thanks for the video - it was quite exciting!
Your determination to open old bottles with that corkscrew in what seems like most videos of this type is my fav part of this channel 😂
Never change Konstantin
The first aged wine I drank in my life at the age of 22 used to be a La Rioja Alta Gran Reserva 1970. The weeks thereafter, I also enjoyed a Vina Tondonia 1972 and a Marques de Murrieta 1972. All of them showed simply amazing. Very happy to see, a 1970 is still at least drinkable. Rioja was my start for enjoying quality wine. 🥂🍷🍾
It all happened 1990 by the way
What an amazing episode Konstantin. And a big "Thank you" to Paul for making it possible. I'm going to have to look for some Marques de Riscal.
Thank you Paul for making this tasting possible! Very interesting, as I think most wine nerds love Rioja! One of the most consistent and affordable wines of quality. This was very interesting and I will continue to invest in Riojas for my cellar!
Always great value in Spain. Great tasting great video. Cheers!!
Beautiful producer ! Always liked it!
I love modern Rioja, and I definitely agree that aged wine is always interesting - but not necessarily more enjoyable than the younger one. As for the Durant, I just use a sieve to get the cork pieces out since I also use standard corkscrew; I admire your patience and dedication though, really enjoyed this video as well!
Really cool to see this tasting. Thanks.
Thanks, Paul! And Konstantin, of course. This was a fun one.
Hi Konstantin, sehr interessantes Video. Bin sofort danach in den Keller und finde einen 1982iger Riscal mit noch gutem Füllstand. Das Etikett sieht exakt so aus wie bei dem 1970iger; auch dort kein Hinweis auf "Riserva" . Bin schon gespannt wie ein Flitzebogen in wie weit er noch trinkbar ist, 1982 gehört wohl zu den Top Jahrgängen in Rioja . Bester Rioja ever den ich ca. 2015 getrunken habe 1989 Castillo Ygay Gran Reserva Especial. War wie neu! Aktuell kürzlich den 2001er Jahrgang getrunken; kann bzw. sollte noch erstmal weitere 5 Jahre liegen. Cheers!
Nice show, Konstantin! I drank a glass of "Franciscan Estate - Cabernet Sauvignon 2021" while watching this and it was very enjoyable. What's great was it was also only $14.
Fantastic video. Marques de Riscal is one of my favorites.
I think this hasn't been covered in comments, but quite a few things changed from 1914.
First, Garnacha constituted much more of the overall vineyard area and was the main grape for much of the 20th century. Early on, some French varieties would also have been planted.
Second, and maybe the biggest change, barrel aging used to be longer. Those crazy López de Heredia releases? Tradition. Before "Reserva" was a thing, wines were frequently aged say 5, 6 or 12 years in barrel.
WHERE'S YOUR DURAND?!?
we've all been there. RIP cork
Interesting tasting. I enjoy trying old wines (after opening with my Durand!).
Well I liked this a lot! There are a lot of different wines coming out of this region + I prefer young unoaked but have a number of 2010 Gran Reserva which are superb, a colossal year for Rioja, your 110 yo wine looked drinkable which is remarkable and shows the worth of this region
My dad gave me 100-150 bottles from 1950->……. My mom gave me an ah-so after having too many wines with cork bits…. My friends gave me a Durand…. Always good to have bit of backup equipment ❤
I recently shared a 2014 and 1964 Marquis d’Riscal as a 50 year tasting, similar experience as yours. However there was a split of 50:50 on the preference amongst 6 friends. My preference was the most recent as the back to back tasting exposed the ‘past the best’ of the older vintage. Fascinating stuff!!
Awesome video! Could we get a tour of the "museum" you mentioned?
Quite an interesting video. Love this Producer and love Rioja. My experience is that generally Rioja drinks wonderfully young and also with some age, 10-30 years. Thanks for confirming my experience that drinking wines before their peak is more enjoyable. I'm still thirsty!
Great video. This wine is a staple for me as it's very consistent and never breaks the bank.
Thanks for the video, curious if you have considered a video or series on how to find and keep the optimal aged wine? I find that difficult. I tend to drink it too early or wait too long…
Yes … great topic
Still very interested on this. My son was born in 2022 and I'm looking for a wine that I can open once has 18years.... but I still can't get good info on which to choose and more importantly, how to properly store it. Would be very interested in a video about this.
This winery is so great. Like that!
I've had a 1964 Faustino Gran Reserva, ex-cellar, last year. Surprisingly, it was quite delicious. It was soft, and nuanced, with perfectly resolved tannin. Soft cherry with touches of tea leaves and mocha. We were quite impressed. Rioja is one of my go to wine for its QPR ratio. It can age well also. I prefer my Rioja at least 10 year old, 15 would be better.
We had this exact wine from 1941 for my father's 80th birthday 3 years ago and it was somewhere in between your descriptions of the 1970 and 1914 versions. Obviously it really ages well. ;-)
Fantastic review. I love Rioja and Spanish wine in general. This kind of confirms what I know and that is that very few Spanish wines improve after more than a couple of decades. That's a good thing in my opinion. Five or ten years is all you need. After that they might be going downhill.
Hey Konstantin! I tasted the Marques de Riscal Reserva Rioja Spain last night and today. I prefer the Reserva to the Grand Reserva and will be fascinated to see how they have aged. By the way it is my go to wine for Lamb. Cheers!
Clever not using your Durand Konstantin! 😂 Hope this generates tons of comments! Clever! 🥂
opening older wines like that, I always pull cork out while its laying on its side, slightly tilted up
The oldest Rioja I’ve had was 14 years old. I loved it.
Hello Konstantin... many thanks for the effort (and expense) to put this informative, unique , but messy (cork-wise) video. Question, if you a have a moment: Any simple explanation for the counter-intuitive comment you made, that oak barreling, enhances a wine's age-ability (because of the exposure to some oxygen) !!!
Opened a 2006 Gran Puntido before checking what this week's video's gonna be about, excellent match once more!
The wines I've had from that region were generally enjoyable to me. If I were to invest in a wine to age in celler long term it would be at the top of the list.
Messacre 😄
Actually I sold and al tried so many bottles of MdR different vintages in a boutique I work.
The best were Gran Reserva 2017 150 years anniversary edition and Baron de Chirel verdejo from centuarian vines. Unbelievably great wines!
I actually have a question regarding that 1863 port you had a while ago. I found a bottle of it for actually a very reasonable price for it and was curious if it would still be good and things I should for to make sure it isn’t forged?
I trained my palate with Rioja and Spanish wines. In Puerto Rico they are the most sold wines as they provide amazing taste for the price. I have two 2013 Rioja wines in my cellar that are in their peak. Others are 2017, 2018 and a white tempanillo. Since I cook a lot of meaty pasta, tempranillo is always a great choice.
For me, thing is that if you have a Master Of Wine on the case, even if he hasn't a handy Durand or port tong and the cork is so decayed that it won't emerge without leaving bits, then the chances are that if it resembles an ok tawney then at some stage it must've been SUBLIME and DELICIOUS so that's even sadder and more frustrating than if you pay £1 more than you want to and you don't have a bargain..
Summer is icumen in, as we sing here in England, so MY question is this; how about Sangria? A practical in depth on this would be very much appreciated!
A fascinating account, and extra thanks to the erudite and thirsty subscriber who vended the vino, and to you Master for stumping up the ££££ necessary.
That's REAL dedication to duty. Nice one Konstantin! 🍷🌟👍
I had the privilege to taste a 1937 Chateau Petit Village at a friend's house.
The cork came out whole with a soft sigh and was shiny and jet black. The initial nose was musty and not very appealing. The bouquet slowly infused the whole room with a delicate bouquet.
IN the glass, the wine was completely amber, no more red core. On the palate it tasted like a really old claret, very delicate and complex. After 45 minutes, the wine just collapsed and was almost undrinkable!
My question is, did you continue to follow the 1914 wine and did you have the same experience?
Rioja is unique and every single one of its producers strives on individuality but the best producer for me is still Dinastia Vivanco, whose wines have a complexity rivalled only by some of the most labour-intensive Douro wines (Crasto, Nieport, Vesúvio)
Great video, but I’m wondering why you didn’t use a-so, vintage wine opener?
Have you tried the cork pop with a CO2 needle; it pushes the cork from underneath, and I have had a lot of success with old wines.
I tasted some Rioja in the 90's and I liked them, but I'm not a fan of American oak flavours. This video is a good example of why producers should adopt screw caps: no crumbly, broken corks: the level of the wine stays consistent, and it stays fresher.
I love tasting really old wine (never tasted anything THIS old! ), as it's just really interesting, and a treat to have a look/taste into history. I don't care if it's not "good" wine anymore, it's a unique experience 😉😋🍷🍷
AAA great video!
Rioja can produce some really amazing wines, perfect for a nice dinner or even a high quality wine tasting night. In my humble opinion the are bold wines, showing their guns early on. However, I don't feel that they have the complexity of top Bordeaux or some Supertuscan wines to reveal something more "magical" after aging. In any case, I love La Rioja Alta of Vina Ardanza and after tasting the 2016 vintage, I have the 2008 vintage in my cellar, waiting to taste it and compare.
With old wines how do you feel about a wine filter to remove cork and residue?
You should really really try longavi cementerio chenin blanc 2020! It is an amazing wine from Chile from really old Pais vines
Oldest Rioja I've tasted was 2001, and it was drinking very well. starting to show a lot more earthy notes, but still lots of fruit. I did have a Dao from 1989, which held up very well, but was definitely past it's peak. i definitely agree that drinking a wine too young is far superior to too old.
I think Rioja offers a really great QPR - you can often find great Crianzas for less than 15€ (got the '16 Viña Cubillo for 14€ a few weeks back) - but also great Reservas for less than 25€ (like Viña Ardanza). And you get them with some decent bottle age already making them much more approachable than young Bordeaux for example - that's usually higher in price for the same level of quality. I guess it's just been out of style for a while keeping the prices low; which makes me really happy as I can get them for cheap 😊
My take on Rioja, as a Spaniard who's a bit tired of the bulk thing:
The Spanish love the oak flavour. The more, the better. And they do love their juicy, fruity, sweet-ish aromas. So American oak fits to a T for bulk production. Modern style rioja is walking away from the beautiful graciano and the powerful mazuelo, more into the fruity tempranillo. While I understand the marketability factor, I'm tired of those wines. I'd like to see a 100% French oak of second passage, 70% temp, 25% graciano, 5% mazuelo, at 5 years of age. That's my kind of rioja.
Incidentally, they tend to age gently and develop some incense, spice-box aromas which are delightful to me, kinda like Pinot but more balsamic.
Cheers everyone!
Can you recommend any Riojas that are still somewhat close to the "old" style?
@@BlueBanana5000 if you've got a hundred dollars or so to spare, Viña Tondonia Gran Reserva is to me the classic reference, along with Marqués de Murrieta and Marqués de Riscal, to name a few. A mixed bag of price-points are: CVNE (or Cune), Contino, Marqués de Cáceres, Beronia, La Antigua Clásico.
There's no clear cut nowadays, and historic wineries like Muga are finding the middle ground, so it's not the easiest of tasks in the mid-price market, let alone in the bulk market. Classic Rioja is a lot more Burgundian in spirit, with more perfumed wines focused on tertiary aromas. Modern Rioja is deeper and oakier, and they're avoiding blending overall. A shame, because Graciano is a beautiful grapve variety, if you can find a varietal wine try it, it adds a lot to the mix in my view.
@@juanmanuelmunozhernandez7032 Thanks a lot! I actually had the Marques de Murrierta 2018 Reserva recently and I didn't find it too oakey as well...or let's say, less than I expected. But it's a beautiful wine. So far, I haven't tried a lot of Rioja yet and definitely not aged, so I'll check your other recommendations out and keep my eye out for a bottle with some graciano in it.
Just a guess, but the development towards more oak heavy and fruity-sweetish wines could also be due to internationalization and an attempt to create a flavour profile that matches the taste of international customers (especially from the US) and wine critics like Robert Parker. Just think about the history and origins of Napa valley wine or super tuscans - could be a similar development here. Sure these are all great wines on its own, but there's certainly some sort of "alignment", when it comes to flavour profiles from different regions
@@BlueBanana5000 Those good examples are classy, tertiary focused but well integrated oak. The farther away you go from premium examples, the more likely you are to find excess oak. As for graciano, it gives a flowery lift to younger styles like crianza. It would take lots of tasting to see what it does to more aged examples. It's like Vespolina added to Nebbiolo in Valtellina wines, as a comparison.
The US market point you make is true, hadn't thought of that. However, the Spanish market also loves fruit and oak (especially American oak, which is more common in Rioja than it is in Ribera del Duero).
10:50 Apparently they make Cava in Rioja as well!
Hello Paul and everyone. Do you know about Avelis Lozitza Cabernet Sauvignon 1996. I accidentally learned about it through an old magazine. Can you tell me what kind of wine it is? Danke!
oh, is there a reason why the coravin isn't applied for the old wines (when le durand is missing)?
I had some 70s and 55 in perfect conditions. they were amazing. Love riojas. ( also have had some 80s that were terrible LOL)
I’m so glad that more and more wines, not always cheap ones though usually (though many cheap bottles of wine are sealed with the cork version of particle board), are sealed with screw tops. It also helps if I forgot to bring a corkscrew or didn’t want to try getting one through airport security.
Don’t most wine makers keep reference wines for a given vintage in bottles sealed with plastic-lined metal crown caps like those used for beer bottles? I’d be fine if those replaced corks entirely. Yes, arguably I am a horrible human being.
That was cool!
Do you have an opinion on "hypodermic"-type cork removers, esp. re old corks?
The timing of this video is absurd! I just this past Friday opened a bottle of the 2014 vintage of this same wine that I happened to find hiding at an old local liquor store here. It was labeled at 14% abv and had a mostly garnet color with some light brown around the rim. The nose and palette both gave me notes of cherries, vanilla, and tobacco smoke with plenty of acid but seemingly lower tannins than my usual fair. I had initially thought that it felt at the end of its life but after watching this video I might go back and get another bottle or two to sit on!
The current release is 2019. That bottle has been sitting in a warm liquor store for 5 years. I wouldn't recommend aging them.
@@willberlin4923 Probably a good point. You're likely saving me money, thanks friend!
Glad I could help. Cheers!
Do you imagine the 2017 Reserva you tasted (or any other recent vintages of MdR's Reserva tier) could improve over a 20+ time frame in cellar? It seemed this 50 year old reserve was perhaps past peak but not GONE gone. Because if so, that is profound value - I should lay a case down. I had a splash of their 2008 Gran Reserva last week and it was textbook and drinking well immediately. I have friends who age Rioja much further than release date but I always had the sense that the joy of Rioja was the fact it was aged to perfection and already in its mature drinking window for the few years directly upon release. Perhaps I've been going about this all wrong? 🤔
Aging is overrated. But love Riojas.
Very nice tasting. Right now, as a general rule I don’t buy or drink anything older than 2002. So I lean to the younger side. Having said that I don’t drink anything younger than 2019 right now.
I have always wanted to ask a MW this,there is very little online about it.
In terms of barrels,everything is always American or French oak..
1- are other hardwoods ever used by any producers,like pecan or maple? And if so,to what effect?
My late father and I, We opened a 1965 Marquez de Riscal that he brought from Spain after he completed medicine school in Seville. The wine was opened in 2003 and it was bad (vinegar for salad) since the cork had seepage and air ruined the wine. Awesome video and thank you for sharing!
The 1917 would not have been cloudy if you pretended it was glued to the table for all of the cork removal. You picked it up and rotated it to show us the fill and the crumbling nature of the cork and that clouded the wine. Watch this video and count the times you lifted and moved the bottle. Besides a Durand, I've used an AHSO and the worm from my screwpull for corks like these long before the Durand was invented.
I like the Riojas white (like Roda 1)
don't blame the cork... blame yourself for doing this without the proper tool😎
Marques de riscal 😊
Employ the port tongs! lol
What is the significance of the opened champagne bottle in the bucket?
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I just had the 2018 Marques de Riscal last week comparing it to Tempranillo grown in Lodi, California! Thank you for sharing your thoughts on this one again, I got excited as soon as I saw the thumbnail!
Konstantin before 1st sip @11:41 Konstantin after 1st sip @12:23
Why do you only have one Durand and why is it not there?!
for the 1970 and 1914 vintages....Port tongs?
I am very early in my wine journey but I have yet to taste anything with any age..
Is there anything with 15 or so years on it that is sub $100?
Those bottles were. Otherwise German Riesling, Port, many sweet wines and even some Bordeaux
@@KonstantinBaumMasterofWine oh cool,noted.
WHERE IS THE PORT TOUNGS??
I prefer my Rioja young
very enjoyable sunday morning wake up video. muchas gracias senor . btw fyi . I will be doing a cork extraction hands on seminar next week if u care to sign up . I will discount you in deference to your other skills and knowledge. 😁😁
Once again, proof that even Rioja has an “expiration date”. The population notion that fine wines improve with age is often not reality. The Rioja bodegas tend to release their product when it’s ready to drink, and further cellaring is pointless in many cases. As always, YMMV.
You said you don't have your Durand, but we know you have port tongs.
🔥🔥🔥🔥🔥
Maybe you should have broken out the port tongs again 😂
Very cool concept and so cool to see these wines side by side. I love Konstanin's stuff, and I watch all his videos, but I gotta say that I was disappointed by the whole cork debacle. I mean, for all he talks about the history and the people and the privilege of trying these old bottles, he couldn't even be bothered to have a proper opener? Come on, man... Just seems kind of disrespectful if I'm being honest.
The Rioja wines are my most favorite of them all. I love this heavy, aromatic kind of wines. Man, I would do nearly anything to be able to switch places with you on this tasting ;)
And for now I have a new Rioja I'm gonna taste. Thanks for that ;)
110 year old bottle with a cork screw................................................
Take it with a smile , they might be better when you mix them with 7UP :-P
Couldn't you just use a Coravin to get the wine out clean?
An older Rioja is always nice, but I'm sure Drake prefers them young
I have the 2017 on the rack so looking forward to trying it in the next couple of years.
The fella that sold them to you Konstantin will be laughing all the way to the bank and be so pleased he didn't drink them himself 😮... Interesting stuff..
He sold the wines to me at a reasonable price… worth the risk!
1914, not 1917 oops my error.