Dalmau

Name: Marques de Murrieta Dalmau
Brand: Marques de Murrieta
SKU: WRW2053AC

฿฿฿

SKU:WRW2053ACArchive

WA94

WE93

WS92

About this bottle

Product information compiled from producer, importer and reference sources.

94 points in Wine Advocate - "The more-modern red of the portfolio is the 2013 Dalmau Reserva, a blend of 71% Tempranillo, 15% Cabernet Sauvignon and 14% Graciano from one single vineyard within the Ygay estate, the Pago Canajas. It's balsamic, herbal, clean, serious and complex.

The palate is very balanced, with refined, fine-grained tannins and a nice core of acidity. This is a very good, serious vintage of Dalmau."

93 points in Wine AEnthusiast - "Sturdy aromas of licorice, black pepper and wild berry fruits are highly encouraging. In the mouth, high acidity reflective of a cool year is the dominant component, meaning this has long-term aging potential. Flavors of dried cheese, vanilla and chocolate come straight from the barrel, while balsamic berry, plum and currant notes carry over to a well-oaked finish.

Drink from 2020–2034."

92 points in Wine Spectator - "Sleek and dense, this ripe red shows blackberry and plum compote flavors, with dark chocolate and black pepper accents. Firm tannins and sweet-tart acidity keep this focused. A fruit-driven, modern style. Drink now through 2026."

Producer Information

Established in 1852, Murrieta is one of the oldest and most respected bodegas in Rioja Alta. Their wines are concentrated and long-lived and some, like “Castillo Ygay”, have become legendary amongst wine-lovers. Marqués de Murrieta has not stood back and stagnated however; their 300 hectare estate produces Dalmau – a blend which represents an avant-garde expression of their terroir.

Vineyards

A selection of the best fruit available in selected vintages from our old single vineyard called Canajas, located at 465 meters above sea level. Its soil is mainly clay-chalky, with a stony topsoil, which favours optimal ripening. After verizon, crop-thinning is carried out, selecting bunches with small berries in order to limit production up to 1 kilogram per vine.

Winemaking

Grapes are first carefully de-stemmed and then each variety ferments separately for 11 days. Tempranillo ferments in stainless steel and Cabernet Sauvignon and Graciano in small oak vats. Pumping over and delestage (rack-and-return) operations are carried out on a daily basis.