Hiru Racimos

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In the glass

Aroma: black cherry, cassis, mocha, cedar, mineral

Palate: concentrated dark fruit, velvet tannin, graphite, savoury

The estate's icon red from very old vines cropped to just three bunches per plant; dense, polished and mineral, aged in new French oak.

What it pairs with

• Venison loin Dark game meets the concentrated cassis and graphite.More wines for venison →
• Chuleton de buey a la brasa A char-grilled beef chop for the estate icon.More wines for steak →Find chuleton de buey a la brasa on TableJourney →
• Aged hard cheese Crystalline cheese sharpens the mineral finish.More wines for cheese →

With cheese

Queso Camerano Our pick Aged in French oak, often new, these modern Tempranillo-led Riojas are full bodied, firm in tannin and high in acidity; a hard curado Camerano's salt and fat tame the tannin, and its slightly bitter, wild-herb finish holds its own.

How to serve Hiru Racimos

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. Venison loin, Chuleton de buey a la brasa, Aged hard cheese. Match the wine's structure to the dish's fat and salt.

History

Hiru Racimos, meaning three bunches, comes from very old vines pruned to just three clusters each, the estate's icon.

1. 1994First Hiru Racimos vintage

Facts

Producer

Bodegas Luis Canas · visiting guide

Grapes

Tempranillo (85%), Graciano (15%)

Classification

DOCa Rioja

Oak

Around 20 months in new French oak

ABV

14.5%

Price

EUR 60 to 110 at retail

Drinking window

8 to 25 from vintage

First vintage

1994

Frequently asked about Hiru Racimos

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