Marques de Murrieta Capellanía White Reserve 2003

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Winemaker's Notes:

The grapes are first carefully squeezed and then pressed gently in a vertical, wooden basket press. This is a smooth ...

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International Wine Shop
Westport, CT (64 mi)
USD 17.89
750ml
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Wine Wise
Greenwich, CT (49 mi)
USD 28.49
750ml
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Marqués de Murrieta Capellania Blanco Reserva Rioja 2003: Empfohlene Serviertemperatur: 8-12°C, in Barriques gereift (18 Monate), lagerfähig 4 - 6 ... Read more

Wine Enthusiast ReviewLucid yellow in the glass, yet lightly oxidized on the nose. A spacy, unique Viura. Theres dry apricot and peach pit flavors,... Read more

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User Reviews for Marques de Murrieta Capellanía White Reserve

External Reviews for Marques de Murrieta Capellanía White Reserve

External Review
Source: ONLINEWEINKELLER.de
02/25/2010

Marqués de Murrieta Capellania Blanco Reserva Rioja 2003: Empfohlene Serviertemperatur: 8-12°C, in Barriques gereift (18 Monate), lagerfähig 4 - 6 Jahre ab JahrgangJahrgang: 2003Inhalt: 0,75 LRegion: RiojaWeingut: Marques de MurrietaRebsorte: 100% ViuraRestzucker: 1,25 g/LiterRestsäure: 6,5 g/LiterAlkoholgehalt: 0.13 Weißwein


External Review
Source: Shop Wine Direct
01/18/2009

Wine Enthusiast ReviewLucid yellow in the glass, yet lightly oxidized on the nose. A spacy, unique Viura. Theres dry apricot and peach pit flavors, and mouthfeel and acidity are impeccable. A treat for explorers; eschews all blueprints for modern white wine.Wine Tasting NotesCappellana is made solely from Viura grapes from our Capellania vineyard within the 300-hectare Ygay Estate. A deep golden color, its complex aroma and rich taste are the hallmarks of this world famous white wine.


Winemaker's Notes:

The grapes are first carefully squeezed and then pressed gently in a vertical, wooden basket press. This is a smooth and slow process that favours the extraction of the maximum aromatic potential from the grapes. Fermentation takes place in a temperature controlled, stainless steel tank, for 20-25 days, at 12-13oC, in the absence of the grape skins. Recommended foods: Smoked fish, and duck liver. Pates, cheeses and rice dishes.

The grapes are first carefully squeezed and then pressed gently in a vertical, wooden basket press. This is a smooth and slow process that favours the extraction of the maximum aromatic potential from the grapes. Fermentation takes place in a temperature controlled, stainless steel tank, for 20-25 days, at 12-13oC, in the absence of the grape skins. Recommended foods: Smoked fish, and duck liver. Pates, cheeses and rice dishes.

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