Marques de Murrieta
About Marques de Murrieta
Named after Luciano de Murrieta, who has long been considered the founding fathers of modern Rioja winemaking, Marqués de Murrieta winery was bought by Vicente Cebrián-Sagarriga in 1983. His son, Vicente Dalmau Cebrián-Sagarriga, began working at the winery at the age of 13. After the sudden passing of his father in 1996, Vicente took over the reins and channelled his grief into growing the winery to what it is today. These developments included buying land (all wines use estate-grown grapes) and increasing cellar space to allow long term bottle ageing.
Vicente is supported by María Vargas, one of the highest-profile winemakers in Spain. Joining the winery as an assistant winemaker in 1995, Maria was appointed the head winemaker in 2000 and is credited with inspiring other females in the industry.
The Winemaking and the Wines
Their flagship cuvée, the Castillo Y’Gay Rioja Gran Reserva Especial, needs little introduction. Made only in the best vintages from vines planted in 1950, the wine spent a decade maturing in the cellars before being released and had no problems impressing wine critics. Delivering “marvelous aromas of crushed berries, tobacco, cedar and mushrooms” (JS), Luis Gutiérrez (Wine Advocate) reckons this to be one of the finest Rioja in modern days, with “all the stuffing and balance that is needed for a long (and positive) aging in bottle”.
Product Name | Region | Qty | Score | Price | |||||
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Rioja | 4 | 94 (WA) | HK$3,820.00 | |||||
Wine Advocate (94)They didn’t bottle Dalmau in 2008, so they are already releasing the 2009 Dalmau Reserva now, which shows a more modern profile than the Reserva or the Castillo de Ygay. It’s a blend of 74% Tempranillo, 15% Cabernet Sauvignon and 11% Graciano from a single vineyard called Canaja, planted in 1950, which yields one kilo of grapes per plant. The different varieties are fermented separately in stainless steel and oak vats. The wine carries out its malolactic fermentation in new Allier barrels, where it matures for a further twenty months, but the varieties are kept separated for the first 13-14 months. The wine is left to settle in concrete vats for six months before being bottled. It displays a dark ruby color, a serious nose with some balsamic, minty notes, and aromas of licorice, cedar wood, smoke, cigar ash, a mixture of red and black fruit, and spices such as nutmeg and cinnamon. It feels more Atlantic than Mediterranean. The palate is round and elegant, with great acidity, amulti-dimensional character, and a very long finish. 22,500 bottles were filled. Drink 2014-2028. |