Robert Parker’s Wine Advocate:
“The blend of the 2014 Rioja Reserva is very similar to the 2013, 84% Tempranillo with 9% Graciano, 5% Mazuelo and 2% Garnacha. 2014 was a somewhat-challenging vintage, with warm and cold spells and some rain during the summer. The fermentation usually lasts eight days with pigéage and remontage, pressed and put to age in 225-liter American oak barrels for 19 months. This is still a little young and has had less time in bottle. It might need a little bit more time in bottle. The nose is subtle and very harmonious, with aromas of red cherries and some aromatic herbs. The palate is soft, it has a velvety texture with polished, round tannins, and there is a subtlety and harmony that is laudable. It was bottled in seven lots between July and September 2017. Drink 2018-2024. Marqués de Murrieta will ferment 2018 wines in their brand new winery at the Ygay estate. In 2017 they celebrated their 165th anniversary, and they have been able to keep an updated, classical profile in their wines.” 93 Points Feb 2018
“This red has a lovely texture, polished and deep. The flavours are a bit muted, but reveal notes of cherry preserves, candied orange, dried herbs and vanilla, with light, firm tannins and orange peel acidity. Harmonious, in the traditional style. Drink now through 2026. 10,000 cases imported.” 92 points, Wine Spectator, May 2018
The Winery: “Tangible proof of elegance, balance and constancy characteristic of the Marques de Murrieta Winery and its surrounding vineyards situated in the Ygay Estate, it is a red reserva wine with a balanced aging of two years in new and partly new American oak barrels and a year and a half in bottle. The result is an elegant wine that combines complexity and fineness, summing up the best attributes of our identity and actuality.”
Pair with steamed and grilled hake loin, prawns with their coral and truffle aroma; baked unsalted cod with onion and green peppers; red beans stew with pork feet and cabbage; grilled beef tenderloin, green asparagus and carrot purée; creamy carnaroli rice with truffles and foie mi – cuit; selection of creamy and blue cheeses, red wine compote and sour cherries.