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Marques de Murrieta Castillo Ygay Gran Reserva 2009

Other Red Blends from Rioja, Spain
  • RP96
  • W&S95
  • WS94
14% ABV
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14% ABV

Winemaker Notes

Only the finest vintages from the 741-acre 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 the winery's emblematic Castillo Ygay label.

Pairs beautifully with baked beef sirloin, cameroon black pepper and wild mushrooms, as well as roasted suckling pig with baked acid apple. Decanting the wine for 20 minutes is recommended. Best enjoyed between 64º- 66ºF.

Blend: 81% Tempranillo, 19% Mazuelo

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate

Marqués de Murrieta didn't produce their top red in 2008, so I tasted the 2009 Castillo Ygay Gran Reserva Especial. In 2009, the final blend was Tempranillo with 19% Mazuelo (or Cariñena), one of the highest percentages of Mazuelo ever. The grapes are now sourced from the La Plana vineyard within the Ygay estate, one of the higher-altitude plots at 485 meters. The grapes fermented and aged separately, the Tempranillo in American oak barrels and the Mazuelo in French barriques for 26 months, given its power. It has that seriousness, character and somehow rusticity of the Mazuelo, austere, harmonious and still young. It has good depth and concentration, still young and lively with fine tannins and a backbone of freshness that lifts it up. It will develop for a very long time in bottle. This is a great classical Rioja for the long haul. 109,000 bottles and some larger formats were produced. It was bottled in October 2014. The prices are increasing but so is the quality. The following vintages will be 2010, 2011 and possibly 2012. I cannot wait to taste them...

W&S 95
Wine & Spirits
The vines on the La Plana plateau, the highest point of the estate, at 1,600 feet in elevation, were 60 years old when faced with the heat of the 2009 vintage. The majority of this wine is tempranillo, harvested at the end of September; 19 percent of the blend is mazuelo (carignan), harvested a week later. The wine has the richness of the vintage while the fruit holds its freshness, with tart plum and strawberry notes helping to shape all the flavor concentration. It’s a fat wine with attitude, packing dense tannins that last for minutes and need a decade or more to be fully absorbed into the fruit. It’s supple, heady and delicious now, and significantly more complex with several days of air, as it will be with years of age.
WS 94
Wine Spectator

Black cherry, plum, clove, cocoa and mineral flavors are rich and harmonious in this polished red. Well-integrated tannins and balsamic acidity keep this balanced. Shows focus and depth, but remains very fresh. Tempranillo and Mazuelo. Drink now through 2024.

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Marques de Murrieta

Marques de Murrieta

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Marques de Murrieta, Rioja, Spain
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Marques 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 Cebrian-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, Marques de Murrieta is rooted in strong, historical fundamentals that shape the vision and philosophy of this iconic Spanish brand. The winery is 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 and is the key to the quality and style of Marques de Murrieta wines.
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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 Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. 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 Oriental 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 for one year in oak, and Gran Reserva at least two, 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.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS907409_2009 Item# 433429