muga flor de muga blanco 2019 750ml
$50.99 SPECIAL $49.99
Viura, Garnacha blanca and Maturana blanca.
Sandy-loam soil (Maturana) from the Haro and Anguciana zone, calcareous clay (Garnacha blanca) from Villalba de Rioja and Galbárruli and calcareous and ferrous clay (Viura) from the village of Badarán.
Harvested by hand at the optimum point of ripeness for each variety and plot. Transported to the winery in small crates in refrigerated trucks to preserve intact all the aromatic potential.
After a short period of maceration in the press the free run must which runs off by gravity is taken. This is known as “mosto flor”. This is then fermented at a low temperature in American-oak casks. When fermentation is complete, the wine remains on its lees for 3 months in an “Oeuf de Beaune” (an egg-shaped, concrete tank) to preserve the aromatic expression and to achieve more body and greater smoothness.
Aged for 6 months in new, French-oak casks made in our own cooperage, with a light toast. The oak comes from prestigious woods in Nevers and Bertranges. Afterwards the wine is left to evolve in the bottle for 18 months to obtain greater refinement and roundness.
Wine with a bright, golden-yellow colour.
Very complex, high intensity of aromas on the nose with white blossom, green apples, grapefruit, orange peel and a touch of spices, such as cinnamon.
On the palate the harmonious balance of acidity and smoothness comes as a surprise. Citrus fruit flavours return, with a touch of minerality and a very long, refreshing finish.
JS95, James Suckling
"Structured, complex and layered white with medium body and a creamy, phenolic texture. Dried lemons, apricot stones, cedar, flint and sea salt. Long and evolving. Very fresh, too. Fantastic."
RP94, Robert Parker's Wine Advocate
"The second vintage of their top white is the 2019 Flor de Muga Blanco, produced with a blend of 40% Viura from red limestone and clay soils, 30% Garnacha Blanca from classical clay and limestone and 30% Maturana Blanca planted on sandy soils. It fermented in small barrels with indigenous yeasts and then matured in concrete eggs for three months and new barriques built in their own cooperage for six months. The wine is 13.2%alcohol and has a pH of 3.2 with very good acidity. There are only 37 hectares of Maturana Blanca in Rioja, of which they have eight. It's the same grape as the extinct Ribadavia variety from Galicia. The variety disappeared because it delivers very low yields, but they love the quality when it's picked fully ripe when it still keeps very good acidity. The wine is still a little oaky and powerful, from a warm and dry year, but the palate is electric and almost salty."
WS90, Wine Spectator
"Lightly creamy and elegant, with a kiss of oak spice accenting notes of poached pear and apple, lime blossom and blanched almond. Clean-cut, with a subtle streak of salinity on the finish. Viura, Garnacha Blanca and Maturana Blanca. Drink now."
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