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Bodegas Muga Rioja Rosado 2017
- Great Domaines
- Wine Advocate
all ratings out of 100 points.
"A quick preview of the 2017 Rosado showed that it's a consistent, approachable, fresh and fruit-driven rosé. It's pressed directly with very little maceration, resulting in a pale rosé that is faintly floral. One of the characteristics of this rosé is that the aromas and flavors are very clean. 2017 is not an exception; there is good regularity in this bottling. They haven't really worked out the volumes for this 2017 yet, but there will be less bottles than in previous vintages." - Luis Gutiérrez, Robert Parker's Wine Advocate
Garnacha, Viura and Tempranillo
2018 - 2020
25 days in 1000L vats
Zalto White Wine
As one of the greatest and most recognisable names in Spanish winemaking, it comes as no surprise that the family history goes all the way back to 1932 when the estate was founded. Still in family ownership, it cultivates a staggering 250 hectares of vineyard in the Haro region of Rioja Spain. Additionally, a further 150 hectares are in the hands of external growers, many with a long history of supplying Muga with grapes.
Vines range in age from all the way back to when the estate was founded, to more recent plantings. Variety and tradition are the key philosophies behind their success. A fortunate location allows three climates to converge: Continental, Mediterranean and Atlantic. Each vineyard benefits from its own microclimate, fertile clay and limestone soils. Although there is a focus on the great Rioja grape, Tempranillo, some Garnacha, Mazuelo and Graciano is also grown.
Tradition dictates how the cellar is run. Roughly 90 large wooden casks (ranging in size up to 50 000l) are used for fermentation, and over 14 000 (yes, not a typo!) barrels are used for maturation. Muga is one of very few bodegas that has a Cooperage on site. Three full-time coopers construct all their barrels as well as a “Cubero”: a specialist vat builder that takes care of their enormous fermentation casks. All reds are fined using the traditional method of adding egg whites to the wines. This forms a layer atop the wine, which sinks down and takes the lees and other impurities along with it. Nothing is wasted though - once the wine has been tapped out the mix of lees and egg-white is used to fertilise the source of the fruit it has clarified.
Muga straddles the modern with the traditional. All their wines show an excellent benefit from aging. Their Reservas and Gran Reservas take on a more traditional character, while the “Aro” and “Toro Muga” confirms the modern angle to this.