Muga Flor de Muga Blanco 2019  £35.15


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Only 5 In Stock750ml White Wine
£35.15
RRP £39.95
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Muga Flor de Muga Blanco 

Bodegas Muga is a family business founded by Isaac Muga and Aurora Caño in 1932 located in the historic Barrio de La Estación (Station Quarter) of Haro. With an area of around 25,000 square metres, it is home to both the most traditional winemaking methods and the latest cutting-edge techniques.

A classic Rioja white wine vinified with three of the region's most important indigenous white varieties. Viura provides weight, structure, and ageing potential. Garnacha Blanca imparts texture, alcohol, and acidity. Maturana adds aroma.

94 Points -  Robert Parker's Wine Advocate

Like they did with the Rosado a few years ago, there is now a top-of-the-range white. The 2018 Flor de Muga Blanco was produced with a blend of 40% Viura from red limestone and clay soils, 30% Garnacha Blanca from classical clay and limestone and 30% Maturana Blanca planted on sandy soils. They selected the free run must after a short maceration in the press and fermented it in small oak vats (there's no stainless steel at Muga) at low temperature. The wine was then kept with fine lees in concrete eggs for three months, during which time they expected it to fix aromas and provide some volume, and then it was aged in lightly toasted new French oak barrels for six months. The wine has been kept in bottle for 18 months.

94 Points - James Suckling

A subtle and complex white with sliced-peach, apple and vanilla-pod aromas and flavors. It’s medium-bodied with a solid core of fruit and hints of toasted oak. It’s tight, very subtle and reserved. Blend of macabeo, white maturana and white garnacha.

93 Points - Jeb Dunnuck

The 2018 Flor de Muga Blanco checks in as equal parts Viura, Malvasía Riojana, and Garnacha Blanca. It reveals a medium gold hue as well as a richer, spicy, subtly oaked bouquet of orchard and citrus fruits, green almond, and chalky minerality. This beauty is medium-bodied, has good mid-palate concentration, bright acidity, and a great finish. I wouldn't be surprised to see it have an interesting evolution over the coming decade or more.

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