2019 Marques de Murrieta Dalmau Reserva

Dalmau is the most concentrated red wine of the famous Marqués de Murrieta and is made in a limited quantity. The grapes come from one, individual Pago vineyard with very old sticks of Tempranillo (86%), Cabernet Sauvignon (10%) and Graciano 94%) grapes. After fermentation, the Dalmau matures for over 18 months in new, small oak casks of French origin. The writing wine press is very enthusiastic about Dalmau (including 97 Tim Atkin, 95 Guía ABC, 99 Proensa, 96 Guía Peñín, 99 Gourmets, 95 Parker & 97 Suckling). No compromises are made for this wine, so it is only produced in the very best vintages. Due to the use of Tempranillo, but also Graciano and a small percentage of Cabernet Sauvignon, the Dalmau has an extra cachet compared to fellow Rioja's. After fermentation, the wine is aged for over 19 months in small oak barrels of French origin. Remarkable, because normally the use of American oak barrels is commonplace in Rioja. The taste is full-bodied With some earthy tannins, full bodied. The wine is named after the current owner Vicente Dalmau Cebrián-Sagarriga Count of Creixell.

FACT: In the Tab: Appendix you will find the official fact sheet of this fine wine. We will automatically send it to you when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount.

The iconic Dalmau comes from a selection of the best grapes available from a 9 hectare single vineyard called Canajas, located at 465m altitude and planted in 1950. The soil is mainly iron clay with a stony topsoil, which promotes optimal ripening. After veraison, the crop is thinned to limit production to max. 1 kg per vine, selecting bunches of small, concentrated berries. The Graciano was harvested on September 28, Cabernet Sauvignon on September 29 and Tempranillo on September 30.
Once they arrive at the winery, the grapes are first destemmed and carefully selected. Each grape variety then ferments separately for about 10 days in 13,900 liter Allier French oak barrels at controlled temperature. During this period, regular pumping and removal takes place to ensure perfect extraction of polyphenolic compounds. The wine spends 20 months in Allier French new oak barrels and 6 months in concrete barrels before being bottled and then the Dalmau also receives bottle aging before release. This fantastic gourmet wine is perfect with duck breast with porcini mushrooms and fine mousse of black truffle, blackberries and red wine sorbet or how about truffle cheese.