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.
The climate was far more Mediterranean in style over the growing period in contrast to the much cooler, wetter conditions of 2018. Areas that had suffered badly from the severe frosts of 2017 also showed full recovery and a return to normal in 2019. The dry conditions which followed throughout summer and into the autumn favoured a less vigorous vine growth compared to last year and below average bunch weights at the time of harvest. The weather remained favourable well into the autumn producing a good vintage all round.
Intensely scented nose with hints of blueberrie, red plum, thyme, cedar and black pepper. Splendid palate, wide, welldefined with a long juicy finish. Seductive match of strength and finesse.
“The clearest expression of Canajas single-vineyard nature” María Vargas, Technical Director.
Marinated venison, with juniper-scented chocolate sauce and berries; beef sirloin steak tartar.
Serve at 16º-18º C. Open one hour before serving.
GUÍA GOURMETS (SPA): 99 POINTS.
GUÍA PROENSA (SPA): 99 POINTS.
WINE ENTHUSIAST (USA): 98 POINTS.
JAMES SUCKLING (USA): 97 POINTS.
TIM ATKIN (UK): 97 POINTS.
GUÍA PEÑIN (SPA): 96 POINTS.
GUÍA ABC (SPA): 95 POINTS
Rioja Alta, Spain
86% Tempranillo
10% Cabernet Sauvignon
4% Graciano
Natural cork
14.5%
No
No
