Marqués de Murrieta Gran Reserva Limited Edition
October 15, 2018, Tom Matthews
“This red is generous and fresh, delivering black cherry, plum and dried fig flavors that mingle with cocoa, spice and mineral notes, supported by well-integrated tannins and orange peel acidity. Shows depth and balance. Drink now through 2026. 4,175 cases made.”
The Wine Advocate
“The 2011 Gran Reserva Limited Edition was cropped from an early and very healthy harvest, for them one of the greatest vintages of recent times, which delivered structured wines apt for long aging. This blend of 91% Tempranillo, 4% Mazuelo, 3% Graciano and 2% Garnacha Tinta certainly had a long élevage, 24 months in 225-liter American oak barrels. I was very pleasantly surprised by this 2011, a vintage that I had in mind as quite ripe, but here the fruit doesn't show any heat, it feels just perfectly ripe. With time in the glass it turns even more classical, with balsamic aromas reminiscent of cigar ash and incense. The palate is round, lush and juicy, with fine-grained tannins and very good balance. This is a barrel selection from the Reserva that they keep longer in barrel and bottle and sell as this Gran Reserva. This is one of the newest Murrieta wines. 50,000 bottles produced. It has been in bottle since September 2014.”
Marqués de Murrieta Reserva is a traditional Rioja wine crafted in the classic Murrieta signature style and enjoying all the benefits of modern winemaking philosophy, equipment and techniques. Made from Tempranillo, Garnacha, Mazuelo and Graciano, this wine embodies ripe fruit qualities with a perfect balance of acidity, supple roundness on the palate and a hint of new oak. The Marqués de Murrieta vineyards on the 741-acre Ygay Estate are located in Rioja Alta between 320 meters to 485 meters above sea level.
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.
Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 9 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin.
Pairs beautifully with hake cheeks in its own gelatin sauce with Iberian ham ravioli, wild pig sirloin with red wine, or even baked glazed veal cheeks with quince and rosemary infused apple.
Decanting the wine for 30 minutes is recommended. Best enjoyed between 60º- 64ºF.
Varietals: 91% Tempranillo, 4% Mazuelo, 3% Graciano, 2% Garnacha
Harvest Start Date: September 19, 2011
Harvest End Date: September 23, 2011
Bottling Date: September 15, 2014
Aging: 24 months in 225-litre American oak barrels