Marqués de Murrieta Reserva 2017

Marqués de Murrieta (hentet 17. okt. 2026): Marqués de Murrieta Reserva 2017 – teknisk ark (producentens tekst, engelsk): Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta with mainly calcareous-clay soils. Altitude ranges from 320 to 485 meters. Own vineyards It shows a great range of well-defined aromas of ripe red fruit, with hints of dried violets, red pepper, thyme and graphite. On the palate, it is vigorous, extraordinarily expressive and rounded, with great fruitiness and long finish. “This vintage is a true representation of our Ygay Estate’s most vigorous character” María Vargas - Technical Director. Tasting note Grilled and baked scallop with red wine sauce and truffled liquid potato. Twice-cooked sea bass, sweet onion, apple and foie mousse and fine velouté. Roast breast of Mallard duck, crispy potato and borage flower. Soft cow's milk cheese and truffled Brie. Pairing September 14-30, 2017. Manual harvest Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 8-10 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin. Winemaking The wine is aged for 20 months in 225-litre American oak barrels. Ageing process 83% Tempranillo, 9% Graciano, 6% Mazuelo, 2% Garnacha. Grape varieties 14,5% Vol. Alcohol content Scores Marqués de Murrieta Reserva 2017 Wine sheet 96 points James Suckling Top 5 Wines of Spain 2020 96 points Proensa 95 points Guía Gourmets 95 points Guía ABC 93 points Parker 93 points Guía Peñín 94 points Tim Atkin 94 points Decanter Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta with mainly calcareous-clay soils. Altitude ranges from 320 to 485 meters. Own vineyards Grilled and baked scallop with red wine sauce and truffled liquid potato. Twice-cooked sea bass, sweet onion, apple and foie mousse and fine velouté. Roast breast of Mallard duck, crispy potato and borage flower. Soft cow's milk cheese and truffled Brie. Pairing September 14-30, 2017. Manual harvest Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 8-10 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin. Winemaking The wine is aged for 20 months in 225-litre American oak barrels. Ageing process