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Bodegas Muga Flor de Muga Rosé 2016
- Great Domaines
all ratings out of 100 points.
"It is surprising what a pale pink colour is obtained from a 100% garnacha wine. It is well known that garnacha is a grape which usually gives little depth of colour and due to the short maceration it undergoes in the press, and to its precise point of ripeness, we can achieve a very pale rosé wine with nice violet hues.
The complexity of this wine hits you from the first sensation on the nose. You will find an elegant, fresh, very delicate wine, letting through notes of tart strawberry and peach, at the same as you detect a floral aroma of rose blossom which captivates your senses and quickly takes hold after just a few minutes in the glass.
On the palate, the first sensation you find surprises you with a wine which has a lot of body and oiliness, something unusual in a rosé, providing a complexity which, along with its minerality and such well-balanced acidity, makes this a truly unique wine." - Producer Note
2018 - 2021
Fermented in wooden vats of 500 to 1,000 litres
Vineyards & vinification:
After fermentation at a low temperature, work with the fine lees left after the process for at least 4 months. Then the separately fermented wines are blended together in a coupage, stabilised and bottled.
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.