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Bodegas Muga Seleccion Especial Reserva 2006

Tempranillo from Rioja, Spain
  • WE93
  • WS92
  • RP91
14% ABV
  • JS95
  • RP92
  • WE90
  • JS95
  • WS93
  • RP92
  • JS96
  • D96
  • WE94
  • RP93
  • WW93
  • WS91
  • WS95
  • WS93
  • WE92
  • RP94
  • WS92
  • RP90
  • RP90
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14% ABV

Winemaker Notes

Against a background of red berries, jammy fruit and liqueur fruits, spices such as cloves, black pepper or vanilla pods come through. At the same time, neither above nor below, you can detect leather, smoked and toasted wood and animal nuances. It is a wine without end.

With no sharp edges, on the palate it is silky, friendly and overflowing with harmony. The aftertaste, eternally long, finally ends with reminders of candies which interweave, in the retronasal phase, with the full range of the spices detected on the nose.

Blend: 70% Tempranillo, 20% Garnacha, 7% Mazuelo and 3% Graciano

Critical Acclaim

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WE 93
Wine Enthusiast
Rich yet subdued on the bouquet, with elegant tobacco, lemon peel and earthy scents, this feels lush and full of heft, but it’s not plodding or heavy. Flavors of spiced black fruit, molasses and tobacco are nice, and the finish features a long, dry, comfortable fade. Drink this winner now - 2016.
WS 92
Wine Spectator
Alluring notes of blackberry, lilac, licorice and espresso mingle in this polished red. Focused, featuring a supple texture, a firm core of tannins and plenty of racy acidity.
RP 91
Robert Parker's Wine Advocate
The 2006 Seleccion Especial spends thirty months in oak, the first year in French oak and then is racked into “neutral,” three to seven year oak for the remainder. The nose is well-defined with ripe blackberry, bilberry, iodine and a touch of vanilla derived from the wood. The palate is medium-bodied with ripe blackberry, leather and a touch of sage, building nicely towards a voluminous, tannic finish that easily supports the weight of toasty fruit. It deserves several years cellaring. Drink 2016-2025.
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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.

STC597072_2006 Item# 117519