Marques de Murrieta Dalmau Tinto Reserva 2013
A wine of limited production from an old single vineyard where very low yields are grown. It reflects a much more modern facet of Marques de Murrieta, a rigorous selection of the grapes, meticulous extraction and aging in new French oak barrels for a year and a half give this wine a harmonious and intense character. Dalmau is a limited production wine, full of shades and intensity, which shows the most modern side of our winery. It has a complex and velvety nose, with an explosion of aromas of wild fruits, dark chocolate and mineral notes, elegantly combined with the creamy toasting of its ageing in the new French oak barrels. An elegant and extraordinary wine which impresses in every way, with body and harmony, of magnificent balance which creates a powerful wine.
Pair with de-boned ox tail with red wine, mint and clove flavoring, crunchy fried breadcrumbs; stewed Pigeon, red wine, cacao and black pepper; veal shank, potato croquette and red piquillo pepper; dark chocolate truffles.
Blend: 71% Tempranillo/Tinto Fino, 15% Cabernet Sauvignon, 14% Graciano.
Critical AcclaimAll Vintages
Dalmau comes from the Canajas vineyard, which has a high concentration of limestone. The sweet, savoury, red-fruited Tempranillo core is underpinned by the grassiness and tannic structure of 15% Cabernet Sauvignon and 14% Graciano.
Drinking Window 2020 - 2033
The more-modern red of the portfolio is the 2013 Dalmau Reserva, a blend of 71% Tempranillo, 15% Cabernet Sauvignon and 14% Graciano from one single vineyard within the Ygay estate, the Pago Canajas. It fermented separately for 11 days, the Tempranillo in stainless steel and the rest in oak vats. It matured in new French oak barrels for 19 months. They had to do a very strict selection and discarded some 50% of the grapes. It has a very Atlantic, cool-climate profile, with the Cabernet Sauvignon marking the nose quite a bit, somehow austere (perhaps the increase of Graciano has something to do with it). It's balsamic, herbal, clean, serious and complex. The palate is very balanced, with refined, fine-grained tannins and a nice core of acidity. This is a very good, serious vintage of Dalmau. Proprietor Vicente Cebrián told me they are thinking about keeping the Dalmau in bottle for some three years before it's released. 20,814 bottles were filled in October 2016.
Sturdy aromas of licorice, black pepper and wild berry fruits are highly encouraging. In the mouth, high acidity reflective of a cool year is the dominant component, meaning this has long-term aging potential. Flavors of dried cheese, vanilla and chocolate come straight from the barrel, while balsamic berry, plum and currant notes carry over to a well-oaked finish. Drink from 2020–2034.
Sleek and dense, this ripe red shows blackberry and plum compote flavors, with dark chocolate and black pepper accents. Firm tannins and sweet-tart acidity keep this focused. A fruit-driven, modern style. Drink now through 2026.
Hailed as the star red variety in Spain’s most celebrated wine region, Tempranillo from Rioja, or simply labeled, “Rioja,” produces elegant wines with complex notes of red and black fruit, crushed rock, leather, toast and tobacco, whose best examples are fully capable of decades of improvement in the cellar.
Rioja wines are typically a blend of fruit from its three sub-regions: Rioja Alta, Rioja Alavesa and Rioja Oriental, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta and Alavesa, at the highest elevations, are 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, great body and richness.