Muga Rosé Rioja 2006

Avg Price: €25.00
3.65 5 0.5
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Winemaker's Notes:

Grapes 60% Garnacha, 30% Viura and 10% Tempranillo. Soil Clay/Calcareous and Alluvial. Elaboration After about twelve...

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  • W&S: 87

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Unger und Klein
Wien, AT (5,000 mi)
EUR 25.00
USD $
750ml
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An intensely fruity, but dry rose from Rioja, Spain. Read more

A brilliant rose from one of Spain's finest wineries. Excellent citrus notes back up the lovely red fruits scents and flavors. Really fresh and inv... Read more

Sehr dichtes, fast undurchsichtiges Rot. Üppiges, komplexes Bouquet. Dunkle Frucht, Tabak, Kräuter, Leder, Gewürz. Stoffig, druckvoll, sehr konzent... Read more

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User Reviews for Muga Rosé Rioja

External Reviews for Muga Rosé Rioja

External Review
Source: kybecca
07/02/2008

An intensely fruity, but dry rose from Rioja, Spain.


External Review
Source: Morrell & Company
04/16/2009

A brilliant rose from one of Spain's finest wineries. Excellent citrus notes back up the lovely red fruits scents and flavors. Really fresh and invigorating on the palate.


External Review
Source: Flaschenpost Weinservice GmbH
02/07/2012

Sehr dichtes, fast undurchsichtiges Rot. Üppiges, komplexes Bouquet. Dunkle Frucht, Tabak, Kräuter, Leder, Gewürz. Stoffig, druckvoll, sehr konzentriert, noch pelziges Tannin mit leichter Bitterkeit. Viel Schmelz und Süsskörper. Sehr lang, Abgang mit feiner Rioja-Toast-Holznote. Mächtiger Muga aus einem der besten Weinjahre seit langem in Spanien.


External Review
07/12/2007

From the respected winery of Muga comes this delicious rosé made from Tempranillo. Just like the red version, this wine possesses nuances of leather and clove spice, but also a delicate strawberry and rhubarb fruit profile. Light in body with great acidity, this is a fantastic wine to pair with chicken, tapas or good friends.


Ratings & Tags for Muga Rosé Rioja

rated this wine
4.00 5
08/16/2008

Winemaker's Notes:

Grapes 60% Garnacha, 30% Viura and 10% Tempranillo. Soil Clay/Calcareous and Alluvial. Elaboration After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled. Tasting This wine is pale salmon pink, very bright and with pastel reflections. In the nose very fresh fruit prevails, peaches standing out over the other fruit. Secondly you can appreciate a wide range of exotic fruits such as kiwi, pineapple and passion fruit. And at the end there are some yeasty touches coming from the lees. It enters the mouth with cheerfulness because of the acid components in the grape varieties used in this wine. It is a pleasant acidity since it is carpeted with the polysaccharides coming from the lees. The aftertaste is pleasant and long, finishing with a freshness that makes you want another sip. The retronasal passage is very special since the wine changes dramatically: the peach is lost in favour of the tropical fruit.

Grapes 60% Garnacha, 30% Viura and 10% Tempranillo. Soil Clay/Calcareous and Alluvial. Elaboration After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled. Tasting This wine is pale salmon pink, very bright and with pastel reflections. In the nose very fresh fruit prevails, peaches standing out over the other fruit. Secondly you can appreciate a wide range of exotic fruits such as kiwi, pineapple and passion fruit. And at the end there are some yeasty touches coming from the lees. It enters the mouth with cheerfulness because of the acid components in the grape varieties used in this wine. It is a pleasant acidity since it is carpeted with the polysaccharides coming from the lees. The aftertaste is pleasant and long, finishing with a freshness that makes you want another sip. The retronasal passage is very special since the wine changes dramatically: the peach is lost in favour of the tropical fruit.

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