Marques de Murrieta Castillo Ygay 2011

Description

GRAPE VARIETIES

86% Tempranillo, 14% Mazuelo

WINE TASTING

Marques de Murrieta Castillo Ygay is the result of many years of experience, a renowned historic label. An icon of the Rioja Grandes Reservas of total quality and excellence. Exclusively produced with the best years of their best single vineyard, matured for two and a half years in American oak barrels and three years in bottle that give this wine a new depth, complexity and vivacity. Living legend of Rioja which has survived three centuries, destined to break records for its surprising vivacity of intense cherry colour which gives an amazing complexity. Its nose exhibits an aromatic intensity which seduces us with its red fruits, floral notes of truffles, incense and spicy touches. It caresses the palate with a satin texture. A Gran Reserva that shows strength, elegant bouquet, fruity intensity and impeccable balance.

Marques de Murrieta Castillo Ygay is entirely made from an 80 year old single vineyard called La Plana located at the highest peak (485 meters altitude) within the 300 hectare Ygay Estate which surrounds the winery in the southern point of the Rioja Alta wine subzone. It is exclusively made from the excellent quality vintages (The last ones from the 21st. Century have been: 2000-2001 and 2004).

Grapes are first carefully de-stemmed, squeezed and then fermented in temperature controlled, stainless steel tanks for 11 days, with daily “remontage” and “pigeage” processes which help its wine to develop its own personality. Both these processes ensure maximum colour and aroma, without producing excessive tannins.

The ageging process for Marques de Murrieta Castillo Ygay combines 30 months in 225 litre oak barrels, with at least 10 months in new oak, and 36 months in the bottle before release. While the Tempranillo ferments in American oak barrels, the Mazuelo ferments in new French oak barrels.

FOOD PAIRING

All kind of red meats, bellota ham, cured cheeses, grilled meaty fish such as turbot, monkfish and dishes with rich sauces.