To be classified as a “Reserva”, a wine must spend one year or more in oak, followed by two or more in bottle. Fruit for Marqués de Murrieta’s Reserva is hand-harvested from the Ygay Estate on the southernmost point of Rioja Alta, some 320 to 485 metres above sea level. In 2013, this included 83% Tempranillo and 9% Graciano, with the remainder composed of Garnacha and Mazuelo (also known as Carignan). Hand-harvested fruit was de-stemmed and fermented in cool stainless steel, then pressed in a vertical press – a gentle means of extracting juice. The wine spent 16 months in new and neutral American oak barrels, then nearly a year and a half in bottle prior to release.
“A sleek texture delivers bright cherry and red plum flavours, with leafy, licorice and vanilla notes. Firm tannins and racy acidity give this focus. A fresh and energetic red. Drink now through 2025. 10,000 cases imported.”
91 points, Wine Spectator, Nov 2017
“Curious red with dried berry, light raisin and floral character, and just a hint of green. Follows through to a full body and firm, silky tannins. Drink now.”
91 points, JamesSuckling.com, July 2017
“Crunchy red fruit and hints of roses give this a firm presence on the palate, making it one of the better 2013s we tasted from Rioja (the Consejo Regulador hasn’t rated a vintage merely “good” since 2003). It’s a lean, spicy red, a demonstration of what a great terroir can produce in a challenging year.”
90 points, Wine & Spirits Magazine, Dec 2017