Region, Subregion, Country:
On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through. On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration. In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.
Muga is a family-owned wine estate, founded in 1932 in the Rioja region of Spain. It is particularly known for its traditionally styled Reservas and its Prado Enea Gran Reserva, as well as the velvety Torre Muga and the more robustly tannic Aro.The Muga portfolio is completed by an oaked white wine, a rosé and several Cavas. The famous bodega has vineyards around Rioja, mostly around the town of Haro where the winery is based. Fruit for the top wines tends to come from the family’s original Baltracones vineyard, where the chalky, alluvial soils are well-suited to Tempranillo and Garnacha. Muga's winery has four fermentation rooms with wooden vats varying considerably in capacity, allowing the winemakers to process different parcels of grapes separately. Oak is important in the winemaking process – Muga is one of the few producers in Spain with its own cooperage. The red wines are fermented in oak vats and aged in American oak casks in the traditional way, and everything is racked every four months. The Reserva sees around 24 months in barrel while the Reserva Selección receives a couple of months more. Both are rounded off with 12 months in bottle before release. The Prado Enea Gran Reserva is aged in large oak vats for 12 months then a minimum of 36 months in oak casks then the same minimum period in bottle. Torre Muga and Aro both see 6 months in wooden vats, 18 months in new French oak, and at least 12 months in bottle before release.