Marques de Murrieta Dalmau Tinto Reserva 2009

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.

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.

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.