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Marques de Murrieta Dalmau Reserva 2005

Winemaker's Notes:

Established in 1852, Murrieta are one of the oldest and most respected bodegas of Rioja. Their wines are made in a "classic" Rioja style and receive long ageing in barrel before release. Their wines are concentrated and long-lived, both red and white, and some - like the Gran Reserva "Castillo Ygay" - have become legendary amongst Rioja-lovers. Marqués de Murrieta have not stood back and stagnated however: Their 300 hectare estate now has Cabernet Sauvignon planted for their Dalmau blend which represents Murrieta’s avante-garde expression of Riojan terroir. The grapes are first carefully de-stemmed and then fermented both in a temperature controlled, stainless steel tank and a wooden vat for aproximately 11-15 days, with daily “remontage” and “delestage” processes, in order to obtain full potential of the perfect condition grapes. While Tempranillo ferments in a stainless steel deposit, the Cabernet Sauvignon and Graciano ferment in a wooden vat. The grapes are vinified separately to keep their peculiarities intact. This is excellent with most red meats, roasts and game and also with strong cheeses.

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Established in 1852, Murrieta are one of the oldest and most respected bodegas of Rioja. Their wines are made in a "classic" Rioja style and receive long ageing in barrel before release. Their wines are concentrated and long-lived, both red and white, and some - like the Gran Reserva "Castillo Ygay" - have become legendary amongst Rioja-lovers. Marqués de Murrieta have not stood back and stagnated however: Their 300 hectare estate now has Cabernet Sauvignon planted for their Dalmau blend which represents Murrieta’s avante-garde expression of Riojan terroir. The grapes are first carefully de-stemmed and then fermented both in a temperature controlled, stainless steel tank and a wooden vat for aproximately 11-15 days, with daily “remontage” and “delestage” processes, in order to obtain full potential of the perfect condition grapes. While Tempranillo ferments in a stainless steel deposit, the Cabernet Sauvignon and Graciano ferment in a wooden vat. The grapes are vinified separately to keep their peculiarities intact. This is excellent with most red meats, roasts and game and also with strong cheeses.

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