The personality and style of our 300-hectare Ygay Estate, located 400 meters above sea level, is expressed in a single wine. Made from Tempranillo, Garnacha and Mazuelo, this wine embodies ripe fruit qualities with a perfect balance of acidity and supple roundness on the palate, with just a hint of new oak. Our Red Reserva is a traditional Rioja with the classic "Murrieta signature" and enjoys all the benefits of modern winemaking philosophy, equipment and techniques.
There are magnificent quality expectations for the 2004 wines of Bodegas Marqués de Murrieta. There was favorable weather that accompanied most of the growth cycle and particularly the harvest, which began Sept. 22 and ended Oct. 19. Grapes ripened properly and enjoyed very good health. After manual harvesting, all of the grapes arrived at the cellar in prime condition, with satisfactory alcohol potential, fine concentration of coloring matter and promising aromatic sensations. This has allowed us to make top-quality wines suitable for ageing.
The grapes are first de-stemmed and then fermented in temperature-controlled 30,000-liter stainless steel tanks for eight to 11 days with constant skin contact at 25º C. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage) and the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum color and aroma without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This process lasts for over three to five hours. It is a smooth and slow treatment that favors the extraction of the color and tannins that reside in the skin of the grapes.
The Marqués de Murrieta Red Reserva pairs well with red meats and cured ham as well as grilled fish and dishes with rich sauces. We recommend you decant the wine half an hour before serving it at 16 to 18º C.