Marqués de Murrieta Dalmau Reserva
March 1, 2018, Tim Atkin
“Dalmau comes from the Canajas vineyard, which has a high concentration of limestone. The sweet, savoury, red-fruited Tempranillo core is underpinned by the grassiness and tannic structure of 15% Cabernet Sauvignon and 14% Graciano.”
93 Points, Cellar Selection
February 1, 2018, Michael Schachner
“Sturdy aromas of licorice, black pepper and wild berry fruits are highly encouraging. In the mouth, high acidity reflective of a cool year is the dominant component, meaning this has long-term aging potential. Flavors of dried cheese, vanilla and chocolate come straight from the barrel, while balsamic berry, plum and currant notes carry over to a well-oaked finish.”
November 28, 2017, Thomas Matthews
“Sleek and dense, this ripe red shows blackberry and plum compote flavors, with dark chocolate and black pepper accents. Firm tannins and sweet-tart acidity keep this focused. A fruit-driven, modern style.”
The Cebrián-Sagarriga family, who in 1983 acquired the winery, established in 1852, has a distinct winemaking philosophy that is founded in the pursuit of quality and excellence through tradition and innovation. To speak about Dalmau is to speak about Canajas, a unique single vineyard within the 741-acre Ygay Estate. The vines in that vineyard are more than 60 years old and are located at 465 meters altitude. Long maceration during fermentation, aging in new French oak barrels and very limited production characterize the wine.
This modern Rioja wine made from Tempranillo, Cabernet Sauvignon and Graciano perfectly reflects the innovations taking place at Marqués de Murrieta.
Grapes are first carefully de-stemmed and then each variety ferments separately for 11 days. Tempranillo is vatted in stainless steel and cabernet sauvignon in an oak vat. Pumping over and delestage (rack-and-return) operations are carried out on a daily basis.
The grapes are vinified separately to keep their peculiarities intact. The wine ages for 19 months in 225-liter new French oak barrels and then 12 months in the bottle before release.
It has a complex and velvety nose, with an explosion of aromas of wild fruits, dark chocolate and mineral notes, elegantly combined with the creamy toasting of its ageing in the new French oak barrels. An elegant and extraordinary wine which impresses in every way, with body and harmony, of magnificent balance which creates a powerful wine.
Harvest is done manually. The cabernet was hand picked on September 20th, the tempranillo on September 23rd and the graciano on September 27th of 2013.
Dalmau is intense and full-bodied and is best paired with equally intense flavors such as a rack of lamb, beef, and game. Decanting the wine for 20 minutes is recommended. Best enjoyed between 60º- 64ºF.
Varietals: 71%Tempranillo, 15% Cabernet Sauvignon, 14% Graciano
Bottling Date: October 13, 2016
Aging: 19 months in 225-litre French Allier oak barrels