x
  • Country ranking ?

    41
  • Producer ranking ?

    3
  • Decanting time

    4h
  • When to drink

    2020-2035

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 50 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

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.

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Latest Pro-tasting notes

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Written Notes

The dense legs that this wine reveals are a sign of its enormous elegance. The purple-coloured hues around the rim reflect its youth. On the nose you find black fruit aromas at the peak of ripeness, spicy black pepper aromas and woodland herbs. Balsamic herb nuances appear with rosemary and some smoky notes from the ageing in top class oak casks, creating a harmony and balance which cannot be matched. In the mouth we can find the juicy, elegant tannins with a nice sharp acidity to balance the palate. Hints of liquorice and the pepper return. A very persistent, elegant, enjoyable and approachable wine.You can pair this wine with red meat left to hang for a good time, game or failing that, enjoy it on its own. We can also recommend it to accompany grilled white fish.

Blend: 75% Tempranillo, 15% Mazuelo, and 10% Craciano.

In the end, they also showed me the 2015 Torre Muga, even though the wine had only been in bottle for three months. There were no substantial changes in the way this was made—in provenance of the grape, the fermentation or élevage—even though they fine-tune the use of the oak in every vintage. I don't think I've ever tasted such a young and fruit-driven Torre Muga, and even though it felt a little dizzy from the recent bottling, it had great purity and such a structure and build that it is going to need some time in bottle. But this looks like a better vintage than the 2014. 35,000 bottles produced.

Responsibility for whites and rosés has been transferred to Isaac Muga, while his brother Jorge makes all the reds. I tasted all the available whites and rosés to see what's going on. There is a new top of the range rosé, Flor de Muga, and they are also working to create a new white with mostly Viura, Garnacha Blanca and Maturana Blanca, aiming perhaps for the 2018 harvest. We had a long and relaxed tasting, and they reached for some older vintages when we were discussing vintage similarities, so I can offer you some opinions about the evolution of some past wines. One common worry in the region (and in a good part of Spain) was the loss of production in the 2017 harvest. When talking about this with the Muga family, they told me they lost some 60% of their grapes with the frost of 2017. Talking about the reds, the Prado Enea from 2010 could very well be one of the finest vintages of their classical, long-aging bottling. The Graciano-centric Aro is making a comeback with the 2015; it hadn't been produced since 2010. Two to buy and bury in the cellar...

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Origin

Haro, Rioja

Highlights

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