Type: Red Table Wine
Unit: 750ml bottle
Dalmau, a limited-production single-vineyard wine, reflects a modern facet of Marqués de Murrieta. It is made from the best fruit grown in the estate’s old Canajas vineyard, perched 465 metres above sea level. The soil here is rich in chalky clay, with a layer of stony topsoil that favours optimal ripening.
Dalmau is predominantly Tempranillo, the remainder a blend of Cabernet Sauvignon and Graciano. Fruit was hand-harvested, then transported to the winery in small crates to minimize damage to the berries. Bunches were de-stemmed, then fermented by varietal: Tempranillo in stainless steel, Cabernet Sauvignon, and Graciano in small oak vats. The individual component wines aged for 19 months in French Allier oak prior to blending.
“One of only a handful of wine in Rioja that includes Cabernet Sauvignon – to very good effect, it must be said – this is an elegant, distinguished red blend based on Tempranillo with 3% Graciano completing the cuvee. Aged in new French oak, it’s a Bordeaux-influenced style showing refined tannins, notes of cassis, blackberry and cedarwood and a fresh, mineral-rich core. 2023-2035.”
96 points & “Reserva Wine of the Year”, Tim Atkin’s 2020 Rioja Report
“Exceptionally, I also tasted an unbottled sample of the 2016 Dalmau Reserva, which will be launched in January 2019, as they want to show the public the change in the 2016 vintage. 2016 saw a very good growing season, and the harvest was in late September. It feels like a very young Bordeaux blend, elegant and powerful. And as I saw in the other 2016 I sampled (the Reserva), this has gained in precision (it fermented at 24 degrees Celsius, quite cold for a red), avoiding too much extraction, and that seems noticeable in the texture and the quality of the tannins, sleek, velvety, more elegant, focused and sophisticated. This has all the traces to be the most elegant and finest vintage of Dalmau to date.”
94-95 points, Robert Parker’s Wine Advocate, June 2019