Baron de Magana Reserva Tinto 1997
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Robert
Parker -
Wilfred
Wong
Product Details
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Winemaker Notes
Magana Reserva combines elements of tobacco, cassis, and bright acid. Its Mediterranean-influenced climate brings about a dry-sweet tannicity that is rich yet elegant at the same time. on the mid-palate, it showcases black-cherries, almonds, and roasted herbs. It is medium to full-bodied, with a velvety finish.
Lamb and veal fit the bill as pairing options, as does partridge, pheasant, game hen, duck, and chicken, especially when roasted. The richly layered flavors of Merlot also find a perfect foil in sauces based on wild or heirloom mushrooms.
Blend: 50% Merlot, 30% Cabernet Sauvignon, 15% Tempranillo, 5% Syrah
Professional Ratings
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Robert Parker's Wine Advocate
The 1997 Reserva is a blend of 50% Merlot and 30% Cabernet Sauvignon with Tempranillo and Syrah, which feels fully mature and developed, with complex aromas of cooked meat, paprika, leather and blackberries. This resembles a Mediterranean Bordeaux, with a fine texture, enough underlying acidity and full-resolved tannins. Enjoy with roasted lamb. Drink now.
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Wilfred Wong of Wine.com
COMMENTARY: The 1997 Magaña Reserva is a fully mature red wine that has aged well. TASTING NOTES: This wine offers complex aromas and flavors of powdered earth, black fruit, and dried licorice. Pair it with a savory spiced, spit-roasted leg of lamb. (Tasted: May 6, 2020, San Francisco, CA)
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Just north of Spain’s famous Rioja region, Navarra excels in the production of full and fruit-dominant reds and good quality, dry rosés. Garnacha holds most of the land under vine, with Tempranillo coming in second place.