Marqués de Murrieta Dalmau Reserva

Rioja, Spain

Vintage:2016 (Past)

2017 (Past) | 2019 (Current)

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Marqués de Murrieta Dalmau Reserva 2016
  • D 96
  • WE 95
  • WA 94-95
  • W&S 93



96 Points

December 6, 2021, Tim Atkin MW

“One of a very small number of wines in Rioja that includes Cabernet Sauvignon – for historic reasons – this is an elegant, distinguished red blend based on Tempranillo with 3% Graciano completing the cuvée. Aged in new French oak, it's a Bordeaux-influenced style showing refined tannins, notes of cassis, blackberry, cedarwood and a fresh, mineral-edged core.”

Wine & Spirits

93 Points

December 2020, Joshua Greene

“Named for Conde Vicente Dalmau Cebrián-Sagarriga, the owner of Murrieta, this comes from a 22-acre parcel at Finca Ygay, the bodega's 740-acre estate above the town of Logrono. A blend of tempranillo (82 percent), cabernet sauvignon (15 percent) and graciano planted in stony, iron-rich clay soils in 1950, the wine is firm and youthfully tense, built to last. The initial mineral scent runs straight through to the end, playing off the herbal savor of bay laurel and the muscular, plummy density. This will benefit from several years of aging.”

Wine Enthusiast

95 Points, Editors' Choice

September 1, 2020, Michael Schachner

“A fully ripe nose runs deep with balsamic black fruit aromas as well as complex notes of graphite and fine oak. A plush palate offers that elusive depth of character that great wines display, while this modern-style Rioja tastes of black fruits as well as chocolate. A silky smooth finish shows barely any grit or bite. Drink now through 2028.”

The Wine Advocate

94-95 Points

June 28, 2019, Luis Gutiérrez

“Exceptionally, I also tasted an unbottled sample of the 2016 Dalmau Reserva, which will be launched in January 2019, as they want to show the public the change in the 2016 vintage. 2016 saw a very good growing season, and the harvest was in late September. It feels like a very young Bordeaux blend, elegant and powerful. And as I saw in the other 2016 I sampled (the Reserva), this has gained in precision (it fermented at 24 degrees Celsius, quite cold for a red), avoiding too much extraction, and that seems noticeable in the texture and the quality of the tannins, sleek, velvety, more elegant, focused and sophisticated. This has all the traces to be the most elegant and finest vintage of Dalmau to date.”


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. 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 destemmed and then each variety ferments separately for 11 days. Tempranillo ferments in stainless steel and cabernet sauvignon and graciano in small oak vats. 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. Dalmau 2016 was aged 23 months in 225-liter new French oak barrels from Allier, and then 12 months in the bottle before release.

Tasting Notes

A bold fruit-forward palate, with fresh acidity and silky tannins gives the wine structure, wideness and depth. With a perfect balance between elegance and power, Dalmau expresses the awesome personality of the vineyard it comes from.

Harvest Notes

Manually selected harvest done in small crates so that grapes reach the winery as soon as possible and in perfect conditions. The graciano was hand-picked on October 7th, the tempranillo on October 9th and cabernet sauvignon on October 15th.

Food Pairing

Deboned ox tail with red wine, mint and clove flavoring, crunchy fried breadcrumbs; stewed pigeon, red wine, cacao and black pepper; veal shank, potato croquette and red piquillo pepper; dark chocolate truffles. Decanting the wine for 20 minutes is recommended. Best enjoyed between 60º- 64ºF.

Technical Information

Varietals: 82%Tempranillo, 15% Cabernet Sauvignon, 3% Graciano

Wine Alcohol: 14.5%

Aging: 23 months in 225-liter French Allier oak barrels