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Marques de Murrieta Gran Reserva has a dark intense red brick colour with a mature aroma of mellow red and dark fruits with hint of spicy oak. Full bodied and generous fruit softening as it matures. Lovely finish full of spicy fruit as it starts to soften and mature.
|When to Drink||Now|
|Producer||Marqués de Murrieta|
|Grapes||91% Tempranillo, 4% Mazuelo, 3% Graciano, 2% Garnacha.|
|Pairing||Wild pig sirloin with red wine|
|Volume||75cl (Full Bottle)|
Marqués de Murrieta is more than a brand in the international market, it represents age-old wisdom expressed in one of the most recognized wines of Spain. With our daily work, respect and love for our land, the selection of the best grapes and the attention to detail throughout its almost four years of production, Marqués de Murrieta is a safe and constant value of the best quality.
Own vineyards: Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta. Altitude ranges from 320 to 485 meters above sea level. It is made from selected vintages.
Grape varieties: 91% Tempranillo, 4% Mazuelo, 3% Graciano, 2% Garnacha.
Alcohol content: 14%.
Manual harvest: From 19th to 23th September 2011.
Winemaking: Grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 9 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle color and aroma extraction. Afterwards the solid parts of the grapes are squashed in a vertical press. This is a gentle process that extracts color and ripe tannins from the grapes skin.
Ageing process: The wine is aged for 24 months in 225-litre American oak barrels.
Bottling date: 15 September 2014.
NUMBER OF BOTTLES: 50,092 (75 cl).
Pairing: Hake cheeks in its own gelatin sauce with Iberian ham ravioli; Wild pig sirloin with red wine; Baked glazed veal cheeks with quince and rosemary infused apple; Red bean stew with braised pork jelly cubes.
Serving suggestions: We recommend decanting the wine 30 minutes before serving. Recommended serving temperature: 16° - 18° C (60° - 65° F) to let the wine breathe and show its full aromatic potential.
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