Grape Varieties
88% Tempranillo, 9% Garnacha, 3% Mazuelo
Winery
With 300 hectares around Ygay near Logroño in the heart of Rioja, Marqués de Murrieta is one of the region’s most significant producers, making wines exclusively from estate-grown grapes. Founded in 1872 by Don Luciano de Murrieta y García-Lemoine, it is Rioja’s second-oldest bodega – resolutely traditional in its methods, its adherence to local grapes and its determination to produce wines capable of ageing majestically over decades. The complex and statuesque Castillo Ygay is not usually released until ten years after the vintage.
Winemaker
Maria Vargas Montoya
Viticulture
The grapes all come from the Ygay estate. The soil is clay-limestone, rich in mineral deposits and well-drained, with the many large river stones on the surface storing heat and helping the crop to ripen. (Warm summers in the region also mean that the wines are invariably made from perfectly ripe grapes.) In order to achieve low yields and maximum concentration of flavour there is no irrigation. The vines are 15-20 years old on average, with many much older. Yields are restricted to 6,000 kilos per hectare. The grapes are hand-picked into small bins.
Winemaking & Maturation
After hand-sorting all the grapes are destemmed and gently pressed. Fermentation proceeds in stainless steel tanks, with skin contact, at a temperature of 25 degrees C for 11-15 days. To break up the cap of grape skins and extract maximum colour and aroma without excessive tannin, both punching down and pumping over are undertaken daily. After the malolactic fermentation the wine matures in 225-litre American oak barrels (new and used) for about 23 months. After fining, filtration and bottling, it matures for a further 2 years in bottle before release.
Tasting Note
Appearance: Dense ruby-plum Nose: Very aromatic – cassis, liquorice and tobacco notes with toasty and creamy overtones Palate: Big and spicy with all of the above coming through; strikingly pure in flavour and fine in texture with a long, warming finish.Cellaring Potential
Ready to enjoy on release or may be cellared 5-10 years
Food Recommendations
All red meats; cured hams; dishes with rich sauces
More information
www.marquesdemurrieta.com
