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Bodegas Muga Gran Reserva Prado Enea 1991

Tempranillo from Rioja, Spain
  • JS95
  • RP93
  • WE92
  • W&S90
0% ABV
  • JS99
  • RP97
  • D96
  • JD95
  • WS94
  • WE94
  • RP96
  • JS96
  • WE95
  • WS93
  • JS98
  • RP96
  • D94
  • WS92
  • RP95
  • RP94
  • WE94
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Winemaker Notes

Discover a wide range of spicy nuances lightly superimposed on the fruit and flanked by fine, very fresh leather aromas. What most surprises one is how the wine takes over the whole mouth from the initial attack until a few minutes after the finish. The aftertaste and retronasal phase initially transmit even, dominant notes of tobacco which fade to give way to spices such as cloves and black pepper.

Critical Acclaim

All Vintages
JS 95
James Suckling
The balsamic and ripe fruit character is very impressive with a dense and silky texture that shows so much generosity at this age. Full and gorgeous. Chewy and savory. Holding on beautifully.
RP 93
Robert Parker's Wine Advocate
The 1991 Prado Enea Grand Reserva has a very elegant bouquet of lifted red currant, wild strawberry, mint and leather that is very well-defined and youthful. The palate is medium-bodied with supple, firm tannins and a complex array of flavors: licorice, sage, leather and mulberry fruit.
WE 92
Wine Enthusiast
Complex and possessed of great finesse, this handsome Gran Reserva displays a beautiful bouquet, with dried-cherry, fig, caramel and game notes. It is large-scaled, with lots of fruit, oak and tannins. There are many elements here, and they need time to resolve.
W&S 90
Wine & Spirits
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Bodegas Muga

Bodegas Muga

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Bodegas Muga, Rioja, Spain
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The Muga wine cellars were founded in 1932 by Isaac Muga Martínez who originated from a family with strong ties to the winemaking industry. On the death of the founder in 1969, his children Manuel, Isabel and Isaac Muga Caño took over the reins.

Two years later in 1971, they moved their headquarters to their present location in the traditional Station District on the outskirts of Haro. Bodegas Muga has continued to grow as the years have passed but it has never lost the spirit or aptitude of a family-run company.

The winery controls every step of the viticultural and vinification process from the vineyards to making their own barrels and fermenting and aging the wine entirely in oak. Muga is one of only six estates in the world that owns its own cooperage and they import the oak directly from the United States and France. Bodegas Muga is one of the oldest, most elegant and traditional Rioja producers.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

MLNPRADOENEA_1991 Item# 14195