To qualify as a Gran Reserva, a wine must remain in oak for two or more years, and then in bottle for three or more. (In comparison, Reservas age one year or more in oak, followed by two or more in bottle.)
Marqués de Murrieta’s Gran Reserva is made in select vintages with hand-harvested fruit sourced from their Ygay Estate, 320 to 485 metres above sea level. Fruit is de-stemmed, then fermented in cool stainless steel. Juice is pressed off in a vertical press, a gentle process that extracts colour and ripe tannins. The wine ages for just over two years in American oak, followed by three years in bottle prior to release.
“”In complicated years, you see which are the best bodegas,” says María Vargas of the rain-affected 2013 vintage. This was certainly made in a lighter style, but it’s pale, complex and nuanced with racy acidity, medium-weight fruit and leafy, autumnal flavours. Delicate, but not insubstantial. 2020-25”
94 points, Tim Atkins MW, Rioja Report 2020
“It was produced with 83% Tempranillo, 9% Mazuelo, 5% Garnacha and 3% Graciano fermented in stainless steel and matured in American oak barrels for 30 months. Despite the challenges of the vintage, I liked the freshness this 2013 has kept, and perhaps the extra acidity and lightness gives it a slightly different profile, with less developed aromas and a livelier, lighter palate. It was bottled in April 2016.”
94 points, Robert Parker’s Wine Advocate, June 2019
“This is a linear and tight Rioja with a lovely, tight density of fruit and fresh acidity. Tight and firm tannins. Flavourful finish. Impressive for this difficult vintage. Drink or hold.”
94 points, JamesSuckling.com, July 2019