Eagle Reserva represents knowledge and hard work that has gone into a job well done over decades.
The term “Eagle” as a score of two under par came about due to using birds (“birdie”) as a synonym for a good score. It was natural that American golfers might think of the bald eagle, their national symbol. The use of “Eagle” came into general use shortly after “birdie” spread through American golf clubs, and from there it was passed on to the international golf community.
It mainly uses Tempranillo grapes with a touch of Garnacha and Mazuelo, carefully hand-picked in 17 kg boxes. Eagle spends 15 months in American oak Bordeaux barrels and 3 months in French oak plus careful decanting that rounds off this wine.
Visual: Very intense ruby red colour with deep red rim.
Nose: Classic Rioja fragrances with spices, very mature red fruit, notes of toasting and a touch of leather. After 18 months in oak, some aerating will help to bring out the best of this wine.
Mouth: There is a reminder of its fruity and flowery qualities. Light touches of fine French oak and mature and elegant tannins, fresh acidity and a end that will linger on your palate.
This is a reserva wine, having spent longer ageing in wood so its colour and fragrances have evolved further. You’ll find ripe fruit with toasted tones, a successful stroke that requires more powerful dishes than just a starter so that the wine does not overpower the meal.
However, it is not a classic Rioja and so can be matched not just with meat but also fish such as tuna, sea bream, sea bass, etc. and that’s where it manages to get two strikes below par.
It has good tannins from its time in the barrel making it seamless and slick when drunk alongside this type of fish.
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