Muga Torre Muga Rioja 2019

Muga Torre Muga Rioja 2019

Muga Torre Muga Rioja 2019

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98+ points Jeb Dunnuck
The 2019 Torre Muga is always a more powerful, ripe expression of Rioja that never loses its sense of place. Deep ruby/purple, with a glorious bouquet of cassis, graphite, tobacco leaf, chocolate, and crushed stone, it hits the palate with medium to full-bodied richness, a deep, pure, multi-dimensional texture, building tannins, and good acidity. It?€?s young, unevolved, yet oh, so promising. Hide bottles for 7-8 years if you can, and it will cruise for 20?€?30 years. The blend is 80% Tempranillo and the balance Mazuelo and Graciano, aged 18 months in French oak.

95+ points Wine Advocate
The 2019 Torre Muga showcases the classical blend of Tempranillo, Mazuelo (Cari??ena) and Graciano, all from old and some ancient vines. The grapes are harvested into 200-kilogram boxes, the bunches destemmed and the grapes put through optical sorting to ferment in small oak vats with indigenous yeasts. Malolactic was in new French oak barrels, where the wine aged after racking for some 18 months, during which time it was racked every eight to nine months. It was fined with egg whites. 2019 is a great vintage for Muga, and they produced quality and quantity, which is remarkable. This has a slightly more modern profile and some French oak undertones, more noticeable in a wide glass and subtler in a narrower one. But it has stuffing, freshness and balance to absorb it in the short to medium term. And it?€?s a year of power and finesse, one of the best in recent years. 47,880 bottles produced. It was bottled in July 2021. (Luis Guti??rrez)

Traditional viticulture of Rioja Alta. Proprietary head trained and trellised vineyards planted in high altitude areas of Rioja Alta. Organic, uncertified. The grapes for Torre Muga are selected from the coolest climate growing regions in Rioja Alta. These zones, near the Oja-Tiron rivers, are the last to fully ripen in Rioja Alta. The grapes are sorted extensively at the winery and undergo indigenous yeast fermentation in open top oak fermenters that are produced at the winery. The wine is transferred to French oak barrels following the primary fermentation. The wine spends 24 months in French oak, 18 of which are in 225L barriques produced at the winery. The other six months are spent in large oak vats produced at the winery.