Product Overview
Pedigree: Bodegas Muga is a family business near Haro, dating back to 1932. The bodega was recently named one of the World's best 50 Vineyards. This is an award that rates vineyards for amongst other attributes, the winery visit experience, winery practices, sustainability and product quality. The soils are principally calcareous clay from the Valle de Oja zone and ferrous clay from the Upper Najerilla valley, both in Rioja Alta. The vines were planted between 1926 and 1986 and are dry farmed. 65% of the grapes are from estate vineyards, the remainder obtained under long term contracts.
Grape Varieties: Mainly Garnacha with Viura and Tempranillo.
Vinification: The grapes are harvested manually. After a light maceration in the press for 5 hours, the must ferments at a controlled temperature of around 60°F to 64°F for 15 to 20 days. The wine is made as a classic Rioja clarete, which is a co-maceration of red and white varieties which the Mugas macerate for 12 hours before being pressed in a hydraulic press. The must ferments in small, old wooden upright vats and stays on lees before release. This preserves the maximum freshness, complexity and aromatic intensity of the grapes. The wine remains on suspended fine lees for 16 weeks ensuring greater smoothness and palate length. The wine undergoes cold stabilization before bottling.
Ageing: The wine is aged on lees for 16 weeks before release.
Analysis:
Alcohol: 13.5%
Tasting Notes:
Color: A gorgeous pale pink just begging to be chilled and sipped!
Bouquet: Lifted aromas of peach, white blossom and with just a hint of strawberry and lemon.
Palate: Palate is redolent of the nose with well integrated acidity. The wine has ample volume and a long authoritative finish showing stone fruits and a nuances of the lemon noted on the nose.
When to Drink: Drink now through 2024
Serving Temperature: 48°F - 50°F
Food Pairing: Try with lightly grilled baby octopus. A good accompaniment to lemony rice dishes. Or just grab a bottle and sit on the patio at sundown with some salted almonds and green olives.
