Marqués de Murrieta Castillo Ygay Gran Reserva Especial

Rioja, Spain

Vintage:2010 (Past)

2005 (Past) | 2007 (Past) | 2009 (Past) | 2011 (Current) | 2012 (Current)

Tech Sheet Download Download PDF with Scores Download PDF without Scores

Marqués de Murrieta Castillo Ygay Gran Reserva Especial 2010
  • JS 99
  • WA 97
  • D 97
  • WS 96
  • W&S 96
  • WE 94


Wine & Spirits

96 Points

December 2020, Josh Greene

“The city of Logroño is surrounded by several high mesas, pieces of the original plateau that still stand above the cliffs and the Ebro River valley below. The Pago La Plana is one of them, a flat mesa at an elevation of 1,590 feet, with close to 100 acres of vines at the top of Finca Ygay. On the north side of the plateau, the soil is limestone that hits solid rock five feet below, limiting the penetration of water; the soil shifts to round river stones to the southwest, where the tempranillo and mazuelo vines, planted in 1950, have been the exclusive source for Castillo Y gay since 2001 (prior to that, the wine included other parcels on the 740-acre estate). Great vin­tages of this wine can thrive for more than 50 years, and this vintage appears to be pretty great. It's grand and dynamic, a youthful ten-year-old. Initially austere, gripped by bitter plum-skin tannins and mouthwater­ing strawberry acidity, the wine opens with exposure to air and the fruit begins to blossom with an energy that defines what is great about Rioja.”

Wine Enthusiast

94 Points, Cellar Selection

August 1, 2020, Michael Schachner

“Dusty cherry, plum and cassis aromas are dry and complex, while this feels integrated and balanced just right. Cherry, red plum and cocoa flavors remain young and vibrant, while this pedigreed gran reserva offers its usual depth and length on the finish. Ten years in and this still has more in waiting. Drink through 2045.”

Wine Spectator

96 Points, Insider Weekly Hot Wine

May 20, 2020, Tom Matthews

“Maturing well, this round red is a lovely example of the traditional style. Orange peel, dried cherry, forest floor, vanilla and black tea flavors mingle harmoniously over round tannins and citrusy acidity. Generous but gentle, lively, balanced and harmonious. Tempranillo and Mazuelo. Drink now through 2030. ”


97 Points

November 1, 2019, Simon Field, MW

“Ygay these days is a blend of Tempranilo and Mazuelo, the later making up 15% in this vintage. 2010 will be remembered in the great vineyards of Europe as a classic year, elegant restraint and wonderful harmonious balance, even in youth, its key characteristics. The Ygay fits this template perfectly; plums and sloes, hints of blueberry and cassis, then figs, cocoa and sousbois, a distinct balsamic note to underline provenance. The Mazuelo etches fresh acidity and a powerful finish, leaving the Tempranillo the opportunity to dance flamboyantly on the mid-palate, the bringer of joy and harmony.”

99 Points, #29 Top 100 Wines of 2019

July 24, 2019, James Suckling

“Marvelous aromas of crushed berries, tobacco, cedar and mushrooms. Some dried cheese. Then turns to flowers. Very complex. Full and intense with fantastic depth and power. It goes on for minutes. It is a wine that exudes tradition but gives a sense of modernity with precise winemaking. Two years in oak, one in concrete and three or four in bottle. Drink on release and age onwards.”

The Wine Advocate

97 Points

June 28, 2019, Luis Gutiérrez

“I had very high expectations for the 2010 Castillo Ygay Gran Reserva Especial, and the wine delivered as expected. 2010 was one of the finest vintages in Rioja in recent years, and this blend of Tempranillo with 15% Mazuelo (Cariñena) has to be one of the finest modern day Castillo de Ygays. The grapes come from a plot planted in 1966 at 485 meters in altitude, the highest in the estate, and the vines yielded 3,500 kilos per hectare. The two varieties fermented separately in stainless steel for 11 days, and the wine spent 26 months in a mixture of American and French oak barrels. I tasted the 2009 next to this 2010, and I had also had a bottle two nights before. So, I was able to compare this with the 2009, which was a very different year, as 2010 was a cooler year and a priori a more adequate year for long-aging wines like this Gran Reserva. The difference was the vegetative cycle, as the vinification and élevage was the same. This is sleeker and sharper, less developed and livelier than the 2009, which already shows some signs of "old wine" with aromas that remind me of the old classical Rioja reds. It has greatness and finesse and is a very attractive wine with all the stuffing and balance that is needed for a long (and positive) aging in bottle. This is one of the finest modern day vintages of Castillo Ygay. This is going to develop in the direction of the classical bottlings from yesteryear.”


The Cebrián-Sagarriga family, who in 1983 acquired the Marqués de Murrieta winery, established in 1852, has a distinct winemaking philosophy that is founded in the pursuit of quality and excellence through tradition and innovation.

Only the finest vintages from the 741-acre Ygay Estate are used to make Castillo Ygay. This Gran Reserva Especial is made from tempranillo and mazuelo from vineyards located at 485 meters above sea level. Limited in production and sought after all over the world, it is the worthy choice for the winery's emblematic Castillo Ygay label.


The grapes were first carefully destemmed and squeezed and then fermented in temperature controlled stainless steel tanks for 11 days with daily remontage and pigeage processes to help develop the wine's personality. These processes ensured maximum color and aroma without producing excessive tannin. The wine spent 24 months in 225-liter American and French oak barrels, and then three years in the bottle before being released to the market.

Harvest Notes

The grapes are manually harvested from an 80-year-old single-vineyard called La Plana, located at the highest peak within the Ygay Estate which surrounds the winery in the southern point of the Rioja Alta wine subzone. Fermentation takes around two weeks, during which we pump over and punch down the cap in order to extract aromas and poliphenols slowly and naturally. The tempranillo was harvested on October 6th and the mazuelo on October 21st. 

Food Pairing

Pairs beautifully with wood pigeon braised in red wine, cocoa, black pepper and Iberian ham fat; wagyu sirloin tartare, capers jam and soufflé potatoes; pil pil hake cheeks, codfi sh crispy skin and candied crystal pepper; Moliterno cheese with black truffles, sour cherry jam and Castillo Ygay red wine. Decanting the wine for 20 minutes is recommended. Best enjoyed between 64º- 66ºF.

Technical Information

Varietals: 85% Tempranillo, 15% Mazuelo

Wine Alcohol: 14%

Aging: 24 months in 225-litre American and French oak barrels