Marqués de Murrieta Rioja Reserva 2008

Bright ruby-red. Cherry, black raspberry, vanilla and cracked pepper on the highly perfumed nose. Sappy, incisive dark fruit flavors are lifted by tangy acidity and pick up smokiness and oak spices with air. Finishes on a gently sweet note, with v... Stephen Tanzers IWC. A Proprietary Blend wine from Rioja in Spain. 2007 Marques de Murrieta Rioja Reserva 750ml

This wine exhibits a dense, bright cherry color. Appealing, big and spicy nose. Impressive stuff with outstanding aroma of cherry and red fruit, mineral smoke and subtle oak notes. On the palate it reveals fleshy fruit and silky tannins

Cherry and raspberry aromas lead the charge, but as it airs out it becomes more raisiny and jammy smelling. The flavors are solid but distant, with simple red fruit, oak and barrel notes setting the pace. Highly drinkable and easygoing but not comple... Wine Enthusiast. A Proprietary Blend wine from Rioja in Spain. 2007 Marques de Murrieta Rioja Reserva 750ml

84% tempranillo, 13% garnacha and 3% mazuelo) Bright red. Fresh red berry and spice aromas suggest a higher percentage of garnacha. Suave, energetic red berry flavors stain the palate, nicely braced by tangy mineral and spice qualities. The finish re... Stephen Tanzers IWC. A Proprietary Blend wine from Rioja in Spain. 2005 Marques de Murrieta Rioja Reserva 750ml

Marqués de Murrieta is traditional producer from the Rioja region of Spain, making wines of a classic style that are age-worthy. This Reserva, made from Tempranillo, Graciano, and Mazuelo, exhibits cedar, cigar box, and bright red fruit flavors, with lively, sweet tannins on the finish.

The grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25C. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum color and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favors the extraction of the colour and tannins that reside in the skin of the grapes.

The grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25C. During fermentation the wine is both pumped over