Muga Prado Enea Gran Reserva 2011  £52.95


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MUGA PRADO ENEA GRAN RESERVA 

In Muga, they always use the finest materials and are open to new techniques that provide greater quality without losing authenticity. To produce each of their wines, they continue opting for traditional procedures:Through the natural process of fining, they eliminate the suspended particles that appear in the wine.They carry out the decanting by the traditional method of gravity. They are also the only cellar in Spain with a master cooper and three in-house barrel-makers.

Along with the grapes for Torre Muga, the Prado Enea grapes are always the last to be brought into the winery. In this way we ensure an ideal level of ripeness. The grapes are always fermented in 10,000 kilo capacity oak vats without temperature control and no addition of yeasts. The maceration period varies but can continue for as long as twenty days. This wine is aged for 12 months in 16,000-litre oak vats, thirty-six months (minimum) in oak casks and thirty-six months (minimum) in the bottle. After ageing it is lightly fined using fresh egg whites.

Here we have a black-cherry coloured wine with medium depth and a deep robe.

It is delicate and fresh on the nose, with an initial impression of red-berried fruit (such as blackberries), spicy notes such as cinnamon, and a touch of toasted nuances from the cask recalling cedar wood, vanilla pods and autumn leaves. After 16 months in American-oak vats and 36 months in mainly French-oak casks, you can appreciate the good work of the wood and its balanced integration with the fruit.

On the palate it is fresh and long with balanced acidity. The tannin is bginning to become polished in a delicious, elegant way. It is an open-hearted wine with a lot of potential for laying down. This wine can be paired with casseroles, meat dishes or just enjoyed on its own.


 97

 2018 - 2040

 Luis Gutiérrez

 The Wine Advocate

"I was really looking forward to the 2010 Prado Enea Gran Reserva, as I've seen a very good improvement in this cuvée in the last few vintages, and 2010 is one of the more-balanced vintages of recent times. This is the most classical among the wines in the portfolio, the one with the longer élevage, a little bit like the wines from yesteryear but with today's knowledge about vineyards and vinification/élevage. This has settled to a blend of approximately 70% Tempranillo, 20% Garnacha and the remaining 10% between Mazuelo and Graciano, from the cooler, higher-altitude vineyards, which means they only bottle it every two or three years. In recent years, 2007 and 2008 were not bottled. It ferments in small oak vats built by their own tonneliers, and they like to delay malolactic until the spring by opening the windows so the cold from outside comes into the winery. For the aging, each variety goes into separate barrels racked from newer to older barrels to complete some 36 months or three years. It has very healthy and balanced parameters, and that's what the wine feels like. It's still young. It's never a dark wine, more of a ruby or bright color, and it has a nose of youth, subtle and elegant. But the quality shows in the unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. This is only medium-bodied, with perfect ripeness and integrated acidity. This should have a very long life in bottle, especially as I had the chance to check the evolution of the 2004 next to this. 90,000 bottles were produced from 2010. The following vintages will be 2011, 2014 (a small bottling) and 2015."

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