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Bodegas Muga Rioja Prado Enea Gran Reserva 2010
- Great Domaines
- Wine Advocate
all ratings out of 100 points.
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"I was really looking forward to the 2010 Prado Enea Gran Reserva, as I've seen a very good improvement in this cuvée in the last few vintages, and 2010 is one of the more-balanced vintages of recent times. This is the most classical among the wines in the portfolio, the one with the longer élevage, a little bit like the wines from yesteryear but with today's knowledge about vineyards and vinification/élevage. This has settled to a blend of approximately 70% Tempranillo, 20% Garnacha and the remaining 10% between Mazuelo and Graciano, from the cooler, higher-altitude vineyards, which means they only bottle it every two or three years. In recent years, 2007 and 2008 were not bottled. It ferments in small oak vats built by their own tonneliers, and they like to delay malolactic until the spring by opening the windows so the cold from outside comes into the winery. For the aging, each variety goes into separate barrels racked from newer to older barrels to complete some 36 months or three years. It has very healthy and balanced parameters, and that's what the wine feels like. It's still young. It's never a dark wine, more of a ruby or bright color, and it has a nose of youth, subtle and elegant. But the quality shows in the unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. This is only medium-bodied, with perfect ripeness and integrated acidity. This should have a very long life in bottle, especially as I had the chance to check the evolution of the 2004 next to this. 90,000 bottles were produced from 2010. The following vintages will be 2011, 2014 (a small bottling) and 2015."- Luis Gutiérrez, The Wine Advocate
70% Tempranillo, 20% Garnacha, Mazuelo and Graciano
2018 - 2040
Small oak vats for 36 months
Vineyards & vinification:
For the aging, each variety goes into separate barrels racked from newer to older barrels to complete some 36 months or three years. It has very healthy and balanced parameters, and that's what the wine feels like.
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.