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Marques de Murrieta Dalmau Tinto Reserva 2009

Tempranillo from Rioja, Spain
  • RP94
  • WE93
  • WS92
14.9% ABV
  • D96
  • RP94
  • WE93
  • WS92
  • RP93
  • WS90
  • RP94
  • WS93
  • JS92
  • WE91
  • WE95
  • RP92
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14.9% ABV

Winemaker Notes

To speak about Dalmau is to speak about Canajas, a unique single vineyard within Marques de Murrieta's 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 Marques de Murrieta.

Dalmau pairs well with red meats and roasts and is particularly well-suited for veal. It is excellent with soft and delicate cheeses. Decanting is recommended.

Blend: 74% Tempranillo, 15% Cabernet Sauvignon, 11% Graciano

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
They didn’t bottle Dalmau in 2008, so they are already releasing the 2009 Dalmau Reserva now, which shows a more modern profile than the Reserva or the Castillo de Ygay. It’s a blend of 74% Tempranillo, 15% Cabernet Sauvignon and 11% Graciano from a single vineyard called Canaja, planted in 1950, which yields one kilo of grapes per plant. The different varieties are fermented separately in stainless steel and oak vats. The wine carries out its malolactic fermentation in new Allier barrels, where it matures for a further twenty months, but the varieties are kept separated for the first 13-14 months. The wine is left to settle in concrete vats for six months before being bottled. It displays a dark ruby color, a serious nose with some balsamic, minty notes, and aromas of licorice, cedar wood, smoke, cigar ash, a mixture of red and black fruit, and spices such as nutmeg and cinnamon. It feels more Atlantic than Mediterranean. The palate is round and elegant, with great acidity, amulti-dimensional character, and a very long finish. 22,500 bottles were filled. Drink 2014-2028.
WE 93
Wine Enthusiast
Lusty blackberry and cassis aromas ride onto a balanced, fresh palate, while flavors of red berry, chocolate, fig and various spices finish nicely, with a tobacco-like note. This could use another year or so to settle; drink from 2015 on.
WS 92
Wine Spectator
Rich, ripe flavors of blackberry and black cherry mingle with savory notes of licorice, tobacco and clove in this plush, lively red. Features a generous texture, with enough acidity for balance and freshness. Drink now through 2022.
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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.

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.

LIM775840_2009 Item# 136401