This wine shows that old dogs can be taught new tricks. Murrieta is about as traditional as they come in Rioja yet Dalmau is ultra modern.

The nose is defined by deep ripe black fruit with hints of black spices, balsamic and mineral aromas. Full-bodied, juicy tannins and endless spicy finish. Powerful, round and solid. “A Dalmau with strong character, more concentrated and expressive compared to its predecessors” Maria Vargas - Technical Director.

To speak about Dalmau is to speak about Canajas, a unique single vineyard within our 741-acre (300-hectare) Ygay Estate. The vines in that vineyard are more than 60 years old and are located at 465 meters altitude. Long maceration during fermentation, ageing in new French oak barrels and very limited production characterize the wine. This modern Rioja wine made from Tempranillo, Cabernet Sauvignon and Graciano perfectly reflects the innovations taking place at Marqués de Murrieta. The Cebrián-Sagarriga family, who in 1983 acquired the winery, established in 1852, has a distinct winemaking philosophy that is founded in the pursuit of quality and excellence through tradition and innovation.

Grapes are first carefully de-stemmed and then fermented both in a temperature controlled, stainless steel tank and a wooden vat for approximately 11 to 15 days, with daily “remontage” and “delestage” processes to obtain full potential of the perfect-condition grapes. While Tempranillo ferments in a stainless steel deposit, Cabernet Sauvignon and Graciano ferment individually in wooden vats. The grapes are vinified separately to keep their peculiarities intact. The wine ages for 20 months in 225 L new French oak barrels and then 12 months in the bottle before release.

Grapes were manually harvested in boxes. The Tempranillo was picked on September 29th, the Cabernet on October 5th and the Graciano on September 28th. 74% Tempranillo, 15% Cabernet Sauvignon, 11% Graciano

Dalmau pairs well with red meats, roasts and game. It is excellent with cheeses. We recommend you decant the wine 40 minutes before serving it at 16º to 18º C.

Scores:

• GUÍA GOURMETS (SPA): 99 POINTS.

• GUÍA PROENSA (SPA): 99 POINTS.

• WINE ENTHUSIAST (USA): 98 POINTS.

• JAMES SUCKLING (USA): 97 POINTS.

• TIM ATKIN (UK): 97 POINTS.

• GUÍA PEÑIN (SPA): 96 POINTS.

• GUÍA ABC (SPA): 95 POINTS.

• ROBERT PARKER (USA): 95 POINTS.

• WINE SPECTATOR (USA): 93 POINTS.