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. In 2013, this included 77% Tempranillo and 10% Garnacha, with the remainder composed of Graciano and Mazuelo (also known as Carignan). 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 nearly two years in American oak, then 12 months in bottle prior to release.
“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