Marqués de Murrieta

Wines from Rioja & Galicia, Spain



Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852 in the world renowned Rioja region of Spain. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company.

With a vision of innovation and respect for tradition, Marqués de Murrieta is rooted in strong, historical fundamentals that shape the vision and philosophy of this iconic Spanish brand. The winery is settled near the southern tip of the Rioja Alta in the middle of the beautiful Ygay Estate, a unique 300 hectare vineyard that guarantees complete control over the grape source of the wines and is the key to the quality and style of Marqués de Murrieta wines.

As of January 1, 2008, Maisons Marques & Domaines has become the sole US distributor of the legendary Rioja wine estate Marqués de Murrieta and Pazo Barrantes in Galicia.

History

Luciano de Murrieta

Current Vintages

Capellanía White Reserva 2004

Capellanía is made solely from Viura grapes from our Capellanía vineyard, a 50-year-old plot located at the highest altitude of the 741-acre (300-hectare) Ygay Estate. The grapes are pressed in the traditional horizontal basket press and aged for almost two years in 225-liter new French oak barrels. A deep golden color, its complex aroma and rich taste are the hallmarks of this world famous white wine.

Tasting Notes

Capellanía pairs well with smoked fish and duck liver,
pâtés, cheeses and rice dishes. We recommended decanting Capellanía half an hour before serving it at 14º to 15º C.

Vintage Summary

There are magnificent quality expectations for the 2004 wines of Bodegas Marqués de Murrieta. There was favorable weather that accompanied most of the growth cycle and particularly the harvest for the Capellanía, which occurred Sept. 29 and 30. Grapes ripened properly and enjoyed very good health. After manual harvesting, all of the grapes arrived at the cellar in prime condition, with satisfactory alcohol potential and promising aromatic sensations.

Winemaking

The grapes are squeezed carefully and then pressed gently in a vertical wooden-basket press. This is a smooth and slow process that favors the extraction of the maximum aromatic potential from the grapes. Fermentation takes place in a temperature-controlled stainless steel tank for 20 to 25 days at 12º to 13ºC in the absence of grape skins.

Technical Information

Appellation:    Rioja
Blend:    100% Viura
Wine Alcohol:    13.5%
pH Level:    3.16
Residual Sugar:    1.2 g/l
Aging:    Type of casks: 225 Lt American oak casks Time in casks: 17 months
Bottling date: December 2007
Price:    $26

Marqués de Murrieta Reserva 2005

The personality and style of the vineyards located between 420 meters to 500 meters above sea level of our 741-acre (300-hectare) Ygay Estate are expressed in a single wine. Made from Tempranillo, Garnacha and Mazuelo, this wine embodies ripe fruit qualities with a perfect balance of acidity and supple roundness on the palate, and a hint of new oak. Our Red Reserva is a traditional Rioja with the classic Murrieta signature and enjoys all the benefits of modern winemaking philosophy, equipment and techniques.

Tasting Notes

The Marqués de Murrieta Red Reserva pairs well with red meats and cured ham as well as grilled fish and dishes with rich sauces. We recommend you decant the wine half an hour before serving it at 16º to 18º C.

Vintage Summary

During harvest, which began September 16 and ended October 9, the grapes were picked manually and carried to the winery in small quantities.

Winemaking

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

Technical Information

Appellation:    Rioja
Blend:    84% Tempranillo, 13% Garnacha and 3% Mazuelo
Wine Alcohol:    14%
pH Level:    3.52
Residual Sugar:    1.8 g/l
Aging:    22 months in 225-liter American oak casks
Price:    $26

Castillo Ygay Gran Reserva Especial 2001

The Castillo Ygay Gran Reserva Especial 2001 is a complex and elegant classic. Only the finest vintages from the 741-acre (300-hectare) Ygay Estate are used to make Castillo Ygay. This Gran Reserva Especial is made from Tempranillo and Mazuelo from vineyards located at 500 meters above sea level. Limited in production and sought after all over the world, it is the worthy choice for our emblematic Castillo Ygay label.

Winemaking

HARVEST
During the harvest, which took place October 6 to 10, the grapes were harvested by hand and then taken to the winery within a short period.

KEY VINIFICATION ASPECTS
The grapes were first carefully de-stemmed and squeezed and then fermented in temperature-controlled stainless steel tanks for 11 to 15 days with daily remontage and pigeage processes to help develop the wine’s personality. Both these processes ensured maximum color and aroma without producing excessive tannin.

Technical Information

Appellation:    Rioja
Blend:    93% Tempranillo, 7% Mazuelo
Wine Alcohol:    14%
pH Level:    3.43
Residual Sugar:    2.10 g/l
Aging:    31 months in 225-liter American oak
Price:    $54

Dalmau Reserva 2004

To speak about Dalmau is to speak about Canajas, a unique single vineyard within our 300-hectare Ygay Estate with vines that are more than 50 years old located at 420 meters above sea level. Long maceration during fermentation, ageing in new French oak barrels and a very limited production also characterize the wine. This modern Rioja wine made from Tempranillo, Cabernet Sauvignon and Graciano perfectly reflects the innovations taking place at Marqués de Murrieta.

Vintage Summary: There are magnificent quality expectations for the 2004 wines of Bodegas Marqués de Murrieta. There was favorable weather that accompanied most of the growth cycle and particularly the harvest, which began Oct. 6, 2004. Grapes ripened properly and enjoyed very good health. After manual harvesting, all of the grapes arrived at the cellar in prime condition, with satisfactory alcohol potential, fine concentration of coloring matter and promising aromatic sensations. This has allowed us to make top-quality wines suitable for ageing.

Key Vinification Aspects: The grapes are carefully de-stemmed and then fermented in both temperature-controlled stainless steel tanks and wooden vats for 11 to15 days, with constant remontage and delestage processes taking place in order to obtain the full potential of these perfect-condition grapes. The grapes are fermented separately to keep their peculiarities intact.

Recommended Pairings: Dalmau pairs well with red meats and roasts and is particularly well-suited for veal. It is excellent with soft and delicate cheeses. We recommend you decant the wine half an hour before serving it at 16 to 18º C.

Technical Information

Appellation:    Rioja
Blend:    86% Tempranillo, 8% Cabernet Sauvignon, 6% Graciano
Aging:    Time in Casks: 21 months
Casks: 225-liter new French oak (Allier)
Bottling:    July 2007
Price:    $165

Pazo Barrantes Albariño 2008

In the heart of the Salnés Valley in the Rías Baixas D.O. of Galicia, Marqués de Murrieta, well-known for its premium wines from the family-owned legendary Rioja estate, produces Pazo Barrantes. The 30 acres of albariño vineyards that comprise the Pazo de Barrantes Estate make it the largest single estate in the valley. The wine’s true albariño character is a direct reflection of the Creixell family’s core values of quality and estate-owned vineyards, paired with a modern winemaking approach and the latest technology.

Pazo Barrantes has a full nose with developed apricot and peachy notes mixed with ripe apple. It has a well-balanced palate; the acidity is crisp without being sharp. Fruits are soft and ripe with a dominant apricot character. The wine has excellent mouthfeel as well as noteworthy purity. It will evolve gracefully over the next years.

2008 Harvest & Key Vinification Aspects: Harvest began on September 29 and finished on October 4. The albariño bunches are harvested by hand and taken to the winery in small cases. This vintage has given remarkably low yields.

Once in the cellar, these grapes are first carefully and partially de-stemmed, and then pressed in a low pressure pneumatic press. This process helps extract the maximum aromatic potential from the grapes. The grape must is fermented in temperature controlled, stainless steel tanks for 30 to 40 days at 14º-16ºC. Fermentation takes place in absence of the grape skins. The albariño grape juice is left in contact with its lees for a short time in the pursuit of texture and density.

Recommended Pairings: Pazo Barrantes pairs well with any kind of seafood, white fish, soft cheeses and rice dishes. We recommend serving the wine at 12º to 14º C.

Technical Information

Appellation:    Rías Baixas
Blend:    100% Albariño
Wine Alcohol:    13%
pH Level:    3.3
Residual Sugar:    1.7 g/l
Aging:    5 months in tank, 2 months in bottle before release
Bottling:    June 2009
Number of Cases Produced:    13,000
Price:    $19
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