Marqués de Murrieta Reserva 2005

The 2005 Marqués de Murrieta Reserva is made with 84% Tempranillo, 13% Garnacha, 3% Mazuelo.

Vineyards : Our 300 ha/741 acres Ygay Estate, at Rioja Alta, located around the winery from 420 m to 500 m above sea-level.

Harvest: It started on the 16th of September and finished on the 9th of October. The grapes are picked manually and carried to the winery in small tracks. Key aspects of vinification: Grapes are first destemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25ºC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes.

Ageing process: 22 months in 225 L American oak barrels, at least 8 months in new wood. A minimum of 12 months in bottle before released.

Recommended foods: All red meats and cured ham, as well as grilled fish and dishes with rich sauces.

Serving temperature : 16-18 ºC.
Decanting: It is recommended to decant twenty minutes before serving.