Marqués de Murrieta Dalmau Reserva 2017

Producer Information

Established in 1852, 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.


A selection of the best fruit available from the old vines 9-hectare (22-acre) Canajas vineyard, located at 465 meters above sea level, within our 300-hectare Ygay Estate, in Rioja Alta. Its soil is mainly iron-clay, with a stony topsoil, wich favours an optimal ripening. We select bunches with small berries, in order to limit production up to 1 kilogram per vine. Graoes were hand-harvested in small crates so that grapes reach the winery as soon as possible and in perfect conditions. The graciano was hand-picked on September 17, the tempranillo on September 15 and cabernet sauvignon on September 24


Grapes are first carefully de-stemmed and then fermented both in a temperature controlled, stainless steel tank and a wooden vat for 11 days, with daily “remontage” and “delestage” processes, in order to obtain full potential of the perfect condition grapes. While Tempranillo ferments in three stainless steel deposits, Cabernet Sauvignon and Graciano ferment individually in a wooden vat. The wine is aged for 23 months in 225-litre new french oak barrels from Allier. Bottling date: February 12, 2021.

Vintage Information

2017 is classified as very good by the consejo. It is a high quality-low volume vintage, a spell of frost in April resulting in a 25% reduction in the crop. Aside from this, the rest of the growing season had favourable conditions resulting in a classic style of Rioja Reserva

Tasting Note

Dalmau has a complex nose, with aromas of wild fruits and dark chocolate, combined with creamy, spicy aromas following ageing in new French oak barrels.

Food Pairing

Marinated venison, with juniper-scented chocolate sauce and berries; beef sirloin steak tartar.

Serving Suggestion

Serve at 16º-18º C. Open one hour before serving.

Rioja Alta, Spain
80% Tempranillo
10% Cabernet Sauvignon
10% Graciano

Natural cork

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