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Barón De Ley Rosé 2016 Wine Review

Barón De Ley Rosé 2016

Barón De Ley Rosé 2016

Rioja D.O.C.A., Spain

Community Score:90/100

Community Reviews: 2

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Price: $14.95

Drink: 2017-2018

Bottle size: 750 ml

Alcohol: 13.5%

Sweetness: Extra Dry

Wine Type: Rosés

Winery: Barón de Ley

Agent: Noble Estates Wines & Spirits Inc.

Natalie's Score: 90/100

Lots of deep throated flavours of black raspberry and cranberry on the nose and palate of this robust Rosado, Spain’s rosé wine. Finishes with notes of blood orange and mixed spice. Pair with grilled chicken.

Rosé food pairings: prosciutto and hard cheeses plate, grilled salmon, spring salad.

Splendid Salad Wine

This Barón De Ley Rosé 2016 was reviewed on July 8, 2017 by Natalie MacLean

More Vintages: 2020  2017  2015  2010  2008 

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Pricing & Stock Information

  • 440917
  • $14.82 
  • Check Stock

Reviews and Ratings

Stephen Andrews reviewed this wine as follows:

Tasted Aug 5, 2017, with good friends at dinner. Colour dark pink plus, with medium legs. Aromas and flavours of strawberry, rose petal, morello cherry. Taste dry, fruity, I liked the mouthfeel. Overall nice wine for the price. Had tuna poke with the wine.
Barón De Ley (2016) is a robust rosé from the Rioja wine region is great value here for under $20. Intense raspberry, cranberry and citrus orange on the nose and palate of this robust rosado made from a blend of Tempranillo and Grenache red wine grapes. The winery was constructed by the Count of Eguía in 1548 as a castle-fortress. In those times, the Count of Eguía owned a 1,000 hectare estate on the banks of the Ebro. Over the years the Imas fortress and estate became a Benedictine property. Imas in its Benedictine days was never a particularly religious or intellectual centre, but a great asset because of its location. The Benedictine order owned 80% of the wool-producing sheep in Navarre at that time, mainly grazing on the slopes of the Urbasa and Idiazábal mountains with flocks at the Imas estate because of climate and abundance of water. The Benedictine monks were also experts in making wines and spirits. Grapes from the vines planted at Imas were tipped into stone fermenting tanks in the monastery courtyard, so that after treading them the must could then be transferred into the underground cellar, where it would ferment in oak vats. - Community Wine Reviews

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