1994 Gran Reserva

Riscal, too, is carrying out a massive expansion of its vinification and aging facilities, and the capacity of the new bottle aging cellar will be doubled over the next year or two, to eight million bottles. The bodega is also in the process of thoroughly mechanizing the racking process. In addition, architect Frank Gehry is designing a major new visitors' center. Riscal owns 210 hectares of vines in Rioja Alavesa and controls another 200. The oldest vines are all harvested by hand, with grapes segregated by age of vines. Beginning with the '98 vintage, Riscal has used new Allier fermentation vats to vinify the Baron de Chirel; these vats may also be used to assemble some of the other reds prior to bottling. Chateau Margaux Paul Pontallier began consulting here earlier this year. My tasting here began with a look at a couple of white wines from Riscal's 150 hectares of vines in Rueda.