Baigorri Reserva

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In the glass

Aroma: red and black cherry, cedar, mocha, dried herb

Palate: dark fruit, fine tannin, savoury, mineral

A modern, polished Reserva from the gravity-flow cellar: dark, balanced and savoury with fine tannins.

What it pairs with

• Cordero asado al sarmiento Vine-shoot-roasted suckling lamb is the canonical Rioja match; the wine's resolved tannins frame the sweet fat.More wines for lamb →
• Chuleton de buey a la brasa A thick aged-beef chop over embers meets the wine's savoury oak and grip.More wines for steak →Find chuleton de buey a la brasa on TableJourney →
• Jamon iberico Cured Iberian ham echoes the wine's dried-cherry and leather register.More wines for ham →

With cheese

Queso Camerano Our pick Curado Camerano, ripened at least 75 days, is hard, with a brown-green mould rind and a salty, slightly bitter finish. A Tempranillo-led Reserva, aged a year or more in oak, brings fruit that softens the bitterness, while the cheese's salt tames the tannin.

How to serve Baigorri Reserva

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Cordero asado al sarmiento, Chuleton de buey a la brasa, Jamon iberico. Match the wine's structure to the dish's fat and salt.

History

The Baigorri Reserva is the estate's core gravity-flow red.

1. 2002Estate and Reserva launched at Samaniego

Facts

Producer

Bodegas Baigorri · visiting guide

Grapes

Tempranillo (95%), Graciano (3%), Garnacha (2%)

Classification

DOCa Rioja

Oak

Around 20 months in French oak

ABV

14.0%

Price

EUR 18 to 30 at retail

Drinking window

6 to 18 from vintage

Frequently asked about Baigorri Reserva

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