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Muga Torre Muga 2014 £67.50
MUGA TORRE MUGA
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.
Fermentation always starts naturally and spontaneously. The grapes will always ferment in wooden vats with indigenous yeasts and no temperature control. Maceration times can vary, up to two or three weeks. The total time that this wine spends in oak is 24 months, of which 18 are spent in new French-oak casks and the rest in oak vats. After ageing there is light fining of the wine using fresh egg whites.
Here we have a wine with very high depth of colour and purple-coloured glints around the rim denoting its youth. Good glyceric density, running gently down the sides of the glass, shows great volume.
On the nose we have aromas of ripe, dark fruit, spicy aromas of black pepper, mineral hints of graphite, and very fresh reminders of thick undergrowth which make the pituitary gland fall in love with it so that they wrap themselves around us. Then mentholated nuances, rosemary and some smokiness from the ageing in finest quality oak appear.
On the palate it reveals smooth, soft tannin, elegant with very good acidity which gives it balance, Hints of liquorice appear and pepper is again present. A very long, elegant wine, with an up-front character and easy-to-drink.
You can pair this wine with strong red meat or game, or failing that enjoy it on its own.
2020 - 2030
The Wine Advocate
"There was no 2012 or 2013 produced, so we jumped from the 2011 to the 2014 Torre Muga, a blend of 70% Tempranillo, 20% Graciano and 10% Mazuelo from the middle of the slope in the village of Villalba de Rioja (where the Muga family comes from). It combines the freshness of the higher-altitude vineyards of the Prado Enea with the power of the lower ones used for the Muga range. It fermented in oak vats and had a shorter élevage of only 15 months (it used to be more), and the different varieties were kept separated until the penultimate racking when they were blended. There is more volume here and some more spice from the élevage, with an open and expressive nose. It's medium-bodied with some fine tannins and less weight in the mid-palate than other vintages. 20,000 bottles produced. It was bottled in September 2016."
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