MARQUÉS DE MURRIETA GRAN RESERVA

Marqués de Murrieta Gran Reserva 2012

“The blend of the 2012 Rioja Reserva is significantly different from previous vintages, with more Graciano and Garnacha. The blend was approximately 77% Tempranillo, 10% Garnacha, 8% Graciano and 5% Mazuelo. After a very dry growing season, the harvest was saved by some rains at the end of September, which allowed the grapes to reach perfect ripeness. The wine also had a slightly longer upbringing, 23 months in American oak barrels and at least nine of those months were in new oak barrels. However, it seems like the oak is better integrated than in the 2011, and the fruit is fresher. The palate has one extra point in depth, with very fine tannins and especially good freshness that gives it a sense of great harmony.” – 92/100, Robert Parker’s Wine Advocate

VARIETIES: 80% Tempranillo, 9% Mazuelo, 8% Garnacha, 3% Graciano (based on Marqués de Murrieta TDS)
REGION: Spain / Rioja
AGEING: Aged for 29 months in 225-litre American oak barrels
GUARDING POTENTIAL: Enjoy now or will cellar well up to 20 years
SERVE: Serve at 16 – 18ºC, recommend decanting the wine 30 minutes before serving
FITS TO: Baked Side of Kid, Roasted Pumpkin, Dried Fruits and Fermented Garlic; Deboned Hare with Hazelnut Toast with Mustard and Citrus; Steamed and Grilled Bream with Roasted Spring Onion, Red Wine and Beet Cream; Red Wine Sorbet with Chocolate Chips
CRITICS SCORES: 96/TA, 95/VG, 95/JS, 92/RP
VIVINO: Average 4.3 ★★★★✰

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“Limited Edition” | Range | Marqués de Murrieta

A limited edition wine from selected barrels and created to last over time. Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta. Altitude ranges from 320 to 485 meters above sea level.

It is only produced from selected vintages, Marqués de Murrieta Gran Reserva represents the perfect balance between classicism and modernity. It is made with tempranillo, graciano, mazuelo  and garnacha in the ideal proportion to offer the wine the potential necessary to age more than five years between American oak barrels and bottle.

Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 9 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin.