Marqués de Murrieta was created in 1852 by the legendary Luciano de Murrieta, who was one of the founders of modern Rioja winemaking. The Cebrián-Sagarriga family purchased the estate in 1983 and the current steward, V. Dalmau Cebrián-Sagarriga, Count of Creixell, is currently at the helm. Under his guidance, Marqués de Murrieta upholds tradition for the historic, 300-hectare Ygay Estate, which is nestled in the picturesque southern stretch of Rioja Alta. Entirely estate-owned fruit is rooted at 420-500 meters in altitude and is meticulously tended and hand-harvested, which delivers pristine fruit, ample acidity, texture, and classic, age-worthy wine. Winemaking maintains tradition and a classic Rioja voice while embracing modern equipment and techniques to ensure this wine is of the highest quality.
Today's wine is an exquisite blend of 93% Tempranillo, 4% Mazuelo, 2% Graciano and, 1% Garnacha. The fruit for the 2010 Rioja Reserva is de-stemmed and fermented with full skin contact in climate controlled stainless steel for eight days. It receives pump-overs and punch-downs of the cap to ensure maximum extraction of color, aromatics and tannins. The wine is gently pressed in a vertical wooden press then aged for 21 months in 225-liter American oak, eight months of which are spent in new oak. Then wine then ages in bottle for 12 months before release. The resulting wine walks the tightrope between modern and totally classic Rioja.
This 2010 Rioja Reserva displays a dark ruby red core with garnet and orange reflections on the rim. The classic nose boasts aromas of slightly dried strawberry, red cherry and preserves plum with a layered array of dill, sandalwood, dried wildflowers, sawdust, a touch of dried clay, vanilla extract and various exotic spices. The palate is nearly full-bodied and delivers layered flavors that confirm the nose wrapped in a silky mouthfeel and soft, gentle tannins with a beautiful sweetness to the fruit. A stunning example of classic Rioja, this wine is charming this very minute but will reveal even greater depths in your cellar. Serve in Bordeaux stems at 55-60 degrees alongside this traditional
Riojanas Potato and Chorizo Stew for a memorable winter evening.
