Bodega Marqués de Murrieta : Gran Reserva 2016
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Wine Spectator
J. RobinsonDescription
Characteristics and tasting advice for the Gran Reserva 2016 from Bodega Marqués de Murrieta
Tasting
Appearance
The wine shows a deep ruby-red hue with garnet highlights.
Nose
The bouquet reveals fine aromatic complexity, with notes of ripe black fruits (plum, blackcurrant, blackberry), supported by balsamic nuances and dried leaves. Subtle spicy and mineral touches round out the whole.
Palate
On the palate, this wine charms with its depth and finesse. Elegant tannins provide a silky, perfectly balanced texture, leading into a finish full of nuance.
Food and wine pairings
This Gran Reserva 2016 is an ideal match for roast lamb, braised beef, or feathered game. It also pairs beautifully with refined Iberian cuisine or aged hard cheeses.
Serving and cellaring
It is recommended to serve this Gran Reserva 2016 at a temperature between 17 and 18°C, after careful aeration. This wine offers excellent cellaring potential and will continue to develop toward more tertiary aromas.
A Rioja Gran Reserva with an elegant, balanced character
The estate
Founded in 1852 by Luciano de Murrieta, with the ambition of producing great wines with significant aging potential by applying techniques learned in Bordeaux, Bodega Marqués de Murrieta embodies the modern winemaking history of La Rioja. An absolute pioneer, it crafted and exported the first Rioja wines beyond Spain. Run since 1983 by the Cebrián-Sagarriga family, led by Vicente D. Cebrián-Sagarriga and his sister Cristina, it combines traditional methods with ultra-modern facilities inaugurated in 2021. Its iconic Castillo Ygay, declared a museum in 2019, bears witness to its exceptional historical heritage.
The vineyard
This wine comes from the Ygay Estate, located in Rioja Alta. The vines thrive on clay-limestone soils at an altitude ranging from 320 to 485 meters.
Vinification and aging
The harvest was carried out by hand between October 10 and 18, 2016, allowing for a rigorous selection of grapes at optimal ripeness. After destemming, the grapes for the Gran Reserva 2016 fermented in temperature-controlled stainless-steel tanks for 8 to 12 days with skin maceration. A vertical press was used. The wine was then aged for 26 months in 225-liter American oak barrels. Bottling took place in July 2019.
Grape varieties
Tempranillo (82%), Graciano (10%), Mazuelo (8%).
