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Availability: In stock
90% Tempranillo, 3% Garnacha, 4% Mazuelo and 3% Graciano from vines grown within the 300 hectare Ygay estate that surrounds this wonderful old winery.
The grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8 days, with constant skin contact. During fermentation wine is both pumped over the cap of the 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 – this is a smooth and slow treatment that favours the extraction of the colour and tannins present in the skin of the grapes.
Ageing is for 17 months in 225 litre American oak barrels and a minimum of 12 months in bottle before release.
“It has intense balsamic notes of incense, smoked meat, leather, fennel and cherries, which make it feel very Rioja. The palate is medium-bodied, balanced, with excellent acidity and freshness. A serious vintage of Murrieta Reserva that represents great balance between tradition and modernity. ” Wine Advocate