WINEMAKING / VITICULTURE
The grapes were first de-stemmed and then fermented in temperature-controlled stainless steel tanks for eight to 11 days with constant skin contact at 25º C. During fermentation the wine was both pumped over the cap of grape skins at the top of the tank (remontage) and the cap was pressed into the fermenting wine every second day (pigeage). Both those processes ensured maximum color and aroma without producing excessive tannin. Afterwards the solid parts of the grapes were pressed in vertical wooden presses with double screws. That process is a smooth and slow treatment that favors the extraction of the color and tannins that reside in the skin of the grapes.
The personality and style of the vineyards located between 420 meters to 500 meters above sea level of our 741-acre (300-hectare) Ygay Estate are expressed in a single wine. Made from Tempranillo, Garnacha and Mazuelo, this wine embodies ripe fruit qualities with a perfect balance of acidity and supple roundness on the palate, and a hint of new oak. Our Red Reserva is a traditional Rioja with the classic Murrieta signature and enjoys all the benefits of modern winemaking philosophy, equipment and techniques.
Tasting Date: 02/02/2012
Tasting Date Price: $25.99
Rating: WE 90
Alcohol Content: 14%
Vineyard Website: click here http://www.marquesdemurrieta.com
Visual Aspect: Bright Red
Nose: Fresh red berry and spice aromas.
Palate: Good balance of acidity and supple roundness with a hint of new oak. Nicely braced by tangy mineral and spice qualities. Finish repeats the red fruit note.
Food Pairing: Red meats and cured ham as well as grilled fish and dishes with rich sauces.
Winery Notes: Made from 84% Tempranillo, 13% Garnacha and 3% Mazuelo. This red reserve is a traditional Roija with the classic Murrieta signature and enjoys all the benefits of modern winemaking philosophy, equipment and techniques.