MARQUES DE MURRIETA RESERVA RIOJA 2019
| Grape: | 87% Tempranillo, 6% Graciano, 5% Mazuelo, 2% Garnacha. |
| Vineyard: | Marqués de Murrieta |
| Origin: | Rioja, Spain |
| ABV%: | 14.5% |
| Colour: | Ruby Red |
| Aromas: |
A truly expressive nose with multiple layers of red fruit: strawberry, cherry and red plum, notes of black pepper, sandalwood, Mediterranean herbs, red tea and hints of gentle ageing |
| Flavours: |
Silky tannins that frame a wonderful, fresh palate and lead to an elegant finish. An excellent vintage that has given us a generous, well-defined and hugely fruity Marqués de Murrieta 2019. |
Established in 1852, Marqués de Murrieta is one of the oldest and most respected bodegas in Rioja Alta. Their wines are concentrated and long-lived and some, like “Castillo Ygay”, have become legendary amongst wine-lovers. Marqués de Murrieta has not stood back and stagnated however; their 300 hectare estate produces Dalmau – a blend which represents an avant-garde expression of their terroir.
Within the 300 hectare Ygay estate, surrounding the winery in the southern point of Rioja Alta wine area. There is an altitude difference of 165 metres between the lowest point at 320 metres and the highest peak at 485 metres.
2019 Vintage
The 2019 vintage was rated “excellent” by the Consejo Regulador de Rioja DOCa. The climate in 2019 in Rioja was more Mediterranean than in 2018 which was cooler and wetter overall. Warmer temperatures in 2019 led to an earlier budbreak with fruitset success varying across the region due to wind and rain, resulting in smaller bunches and berries. Dry conditions followed for the summer and into autumn, continuing the trend for less vigorous vine growth and below average bunch weights at the time of harvest, leading to excellent an excellent level of ripeness, quality and a high level of fruit concentration.
Harvest took place at Marqués de Murrieta between 10th September – 8th October 2019.
Winemaking Highlights
Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-10 days, with constant skin contact. During fermentation wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine (pigeage). Both these processes ensure a perfect colour and aroma extraction, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes. The wine is aged for 24 months in 225-litre American oak barrels.
Food Pairing
Grilled and baked scallop with red wine sauce and truffled liquid potato. Twice-cooked sea bass, sweet onion, apple and foie mousse and fine velouté. Roast breast of Mallard duck, crispy potato and borage flower. Soft cow's milk cheese and truffled Brie.
Serving suggestions: Serve at 16º-18º C. Open one hour before serving.
Awards
PROENSA (SPA): 97 POINTS.
ROBERT PARKER (USA): 93 POINTS.
JAMES SUCKLING (UK): 96 POINTS.
TIM ATKIN (UK): 95 POINTS.
GUÍA ABC (SPA): 96 POINTS.
GUÍA GOURMETS (SPA): 94 POINTS.