x
  • Country ranking ?

    230
  • Producer ranking ?

    28
  • Decanting time

    1h
  • When to drink

    now - 2035
  • Food Pairing

    Sea Scallop and Passion Fruit Carpaccio

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Castillo Ygay Blanco Gran Reserva Especial 1986, a real gem made by Marqués de Murrieta, has been rated 100 Points by Robert Parker. This is the first time such an important accolade is given to a white wine is Spain. 

After being tasted by Luis Gutierrez, the critic responsible for reviewing Spanish wines in Robert Parker's ‘The Wine Advocate’, he states that it is "one of the best white wines I've ever tasted in my whole life." Castillo Ygay Blanco Gran Reserva Especial 1986 stands as the only wine that has reached the highest score, an even more difficult achievement for a white wine.

Wineyards: The grapes selected for this wine come from Pago Capellanía, planted in 1945 and located at an altitude of 485 metres in the highest area of our Finca Ygay. Rioja Alta.

Varieties: 97% Viura, 3% Malvasía.

Harvest: Production began in early October, at a slow and progressive pace, as required by the weather conditions which, in turn, contributed to the optimum development of the grapes and also helped to achieve the optimum moment of ripeness. Grapes of the Viura variety, which produces large bunches of small grapes, were the first to be harvested. Alcohol content of the grapes was 13.5%, with high levels of acidity.

Vinification: The whole cluster of grapes was crushed and then pressed in a wooden twin-screw vertical wine press. Fermentation took place in American oak barrels.

Ageing process: 252 months in 225 litres American oak barriques. 67 months in a concrete tank.

Bottling date: 29th January 2014.

Number of bottles: 8.125 bottles (75 cl.).

Food paring: Iberian Ham, stuffed capon, truffled cheese, white veal and hake cheeks.

Recommended serving temperature: Between 14ºC (57F) and 15ºC (59F).

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Wine Information

Production began in early October, at a slow and progressive pace, as required by the weather conditions which, in turn, contributed to the optimum development of the grapes and also helped to achieve the optimum moment of ripeness. Grapes of the Viura variety, which produces large bunches of small grapes, were the first to be harvested. Alcohol

content of the grapes was 13.5%, with high levels of acidity.

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Information

Origin

Logroño, Rioja
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