Castillo Ygay Gran Reserva Especial 2011 75cl.
Castillo Ygay Gran Reserva Especial 2011 is the icon of the Marqués de Murrieta winery and one of its oldest wines, a quality wine in D.O. Rioja and with worldwide recognition. Part of its greatness lies in the fact that it is only made in vintages considered exceptional. Of resounding quality and elegance, Castillo Ygay has developed great complexity over the years without losing its exceptional freshness. Enjoy it with steamed grouper, grilled squid and fine black sauce with its allied croquette. Bresse pigeon confit and regenerated on charcoal, Cameros truffle and red wine. Wagyu tail cooked long in red wine, smoked eel millefeuille and foie. Moliterno sheep's milk cheese with tartufo. Prizes and scores:
- 99 Points – Desktop – Esp.
- 98 Points – James Suckling – Uk.
- 98 Points – Proensa – Esp.
- 98 Points – La Vanguardia – Esp.
- 97 Points – Robert Parker – Usa.
- 97 Points – Decanter – Uk.
- 97 Points – Wine Enthusiast – Usa.
- 97 Points – Tim Atkin – Uk.
- 95 Points – Vinous Media.
- 94 Points – Wine Spectator.
| SKU | VTI210194 |
| Format | 75cl |
| Alcohol | 14.0% |
| Winery | Marqués de Murrieta |
| Country | Spain |
| Appellation | D.O. Rioja |
| Wine type | Red |
| Type | Gran Reserva |
| Grapes | Tempranillo, Mazuelo |
| Vintage | 2011 |
Out of stock
Description
PREPARATION
Grapes: 84% tempranillo and 16% mazuelo.
Castillo Ygay Gran Reserva Especial 2011 is made exclusively with the best grapes from La Plana, a plot of 40 hectares. planted in 1950, located at 485 m. altitude, in the highest area of the Ygay Estate. A 300 ha farm. that surrounds the Marqués de Murrieta winery located in Rioja Alta. A selected manual harvest is carried out in small capacity boxes to preserve the quality of the grapes. The bunches are destemmed and, after passing through the selection table, the varieties ferment separately in stainless steel tanks with temperature control. Vatting lasts 11 days during which continuous pumping over, bazuqueos and delestage work is carried out to promote contact of the must with the skins and cause a slow and natural extraction of aromas and polyphenols. After fermentation, the solid parts of the grapes are pressed in vertical presses, using a gentle and slow process that favors the extraction of color and mature tannins from the skins. Once the assembly has been decided, the wine remains in a concrete tank for 13 months until bottling. The Tempranillo is aged for 28 months in American oak barrels and the Mazuelo for 28 months in French oak barrels.
TASTING
View:
Ripe cherry color.
Nose:
Complex, evoking aromas of ripe cherry, blueberries and cassis with refined touches of scrubland, Mediterranean herbs, black pepper, cloves and mocha.
Mouth:
Balanced, lively, enveloping and harmonious. With silky tannins and a long, elegant finish. Recommended temperature: Serve at 16 ºC.
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