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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 220 notes) - hiding notes with no text | | | Tasted by Italophil on 4/19/2024 & rated 92 points: Deliciously smooth but now slightly unbalanced with limited fruit (344 views) | | | Tasted by CDT on 11/1/2023 & rated 93 points: Tasted after a 1 1/2hr decant. Dark ruby in colour with lovely aromas of sweet black fruit, potpourri & chocolate/leather. On the palate, medium bodied sour cherry, dried fruit (blackberries?), raisin/fig, chocolate/tobacco/leather, oak as cedar, high acidity, high soft tannins with a long finish to black pepper & minerality. Still fruit present, but mostly in the dried fruit range. Lots of tertiary flavours with complexity & balance!
Very nicely done, and completely approachable with a medium decant. (1530 views) | | | Tasted by bwillia on 7/20/2023 & rated 90 points: Huge potential but way too young yet. Dominated by structure at this point. (1850 views) | | | Tasted by empire80 on 6/25/2023 & rated 92 points: Lovely rioja, dense black cherry fruit, a hint of balsam, tannins perfectly integrated. Great now but many years ahead. (1855 views) | | | Tasted by ThompsonandFrench on 4/21/2023 & rated 99 points: 2 hour decant thru Rabbit. From Magnum. Somewhat non-descript upon opening. But after some hours it evolved into a big, round, fruity wine. Very little Riojan tobacco or sourness. Really rather delicious. It will no doubt evolve further, but delicious right now. (2189 views) | | | Tasted by mwneil on 10/1/2022 & rated 94 points: Good stuff, nice bouquet, dark color, medium to full body, tons of complex flavors, great structure, it picked up weight as it opened up, smooth tannins that keep it a bit rustic, drank with paella with chicken, clams, monkfish and chorizo, a really enjoyable wine that has me saying to myself why am not drinking more Muga wines. (3273 views) | | | Tasted by Mhbeaune on 9/18/2022 & rated 92 points: Lovely strong nose of ripe dark fruits and hint of Tar before the pleasure of the taste. It does not disappoint. Everything hinted on the nose is delivered on the palet good length of about 20seconds. Not at all drying and no noticeable tannin . In the mouth full but not overpowering. Fantastic QPR IMO. Pleased I have purchased a case(12) of 2016 with more of the 2010 in my cellar. Perfect with roast beef (2629 views) | | | Tasted by NickBurwood on 9/11/2022 & rated 91 points: Hold till 2024 - 91+ (Magnum) (2381 views) | | | Tasted by Hoots on 8/28/2022 & rated 92 points: A beautiful expression of the Muga terroir - decanted for 1 hour and consumed with a birthday bbq burger. (2439 views) | | | Tasted by Samsfwinenut on 8/13/2022 & rated 92 points: 2 hour decant. In its absolute sweet spot, all leather/cedar with lovely soft tannins. Better to drink a bottle 5 years too early that one day too late as my old boss in the wine trade used to say to me. (2232 views) | | | Tasted by ccarter5181 on 7/9/2022 & rated 91 points: 15 min decant (cork broke on extraction). Excellent overall. Good concentration and complexity on the nose and palate. Less American oak vanilla flavors than usual for a Rioja. Drank over 90 minutes, was getting better at the end. I will wait a bit before opening the next bottle and will decant longer. (1941 views) | | | Tasted by PSPatrick on 3/9/2022 & rated 92 points: Dark and some red fruit, blueberry, dark cherry, cocoa, chocolate, espresso, spices, liquorice, dill, and light balsamic notes, with fine, firm tannin, good acidity, and superb length. The concentrated, well-structured and well balanced wine was tight and restrained upon opening, but opened up and became very mineral after three hours in the decanter. Very integrated and harmonious on day two.
I have not had a bottle since five years, but like any great wine the 2010 Muga Reserva Especial drank well upon release, and continues to drink well as it matures. That said, it is still young and primary, and will reward patience. Drink now after three hours of aeration, or hold. (2396 views) | | | Tasted by jaumealaska on 2/27/2022 & rated 91 points: Drinking well. Purple minus color no bricking; seemed clear. Expressive nose of plum and licorice and leather. Palate was balanced with dark fruit and partially resolved tannins and medium finish. In a good place with time left but no need to wait (2211 views) | | | Tasted by Dennis S on 2/20/2022 & rated 93 points: Rich deep dark red in color. Well balanced paired well with Spanish which is what we had (2108 views) | | | Tasted by maxima on 1/17/2022 & rated 89 points: Même après 2 heures de carafe c`est
costaud et dense.
Beaucoup de notes empyreumatiques,
café, chocolat, tabac entre autres.
Prunes et cassis avec du poivres et des herbes.
Les tannins sont charnus et la finale
super longue avec une légère chauffe.
Jeune et en a beaucoup sous la pédale. (3140 views) | | | Tasted by NickBurwood on 1/16/2022 & rated 90 points: From magnum.
90pts now even after a long aerated decant but certainly 90+?+ potential given more cellar time in this format. Hold till 2024 (at least). (2222 views) | | | Tasted by elevwine on 11/23/2021 & rated 92 points: Drank over two nights. Opened slowly, perhaps 1-2 hours. Just as good or better on day 2. Notes from Larms and Stoic Warrior right on point. Plenty of time left on this. (2223 views) | | | Tasted by jocelyng on 11/5/2021 & rated 90 points: I still like it but it’s really on the decline. (2346 views) | | | Tasted by larms on 9/18/2021 & rated 92 points: Drank as a ‘Rioja tasting’ accompanied by a 2009 Erudito and a 2011 CVNE imperial Reserve.
Drank both without food and with Spanish meatballs in a paprika-tomato sauce.
This is in a brilliant place right now. Beautiful cherry notes with balsamic and mint on the nose giving way to a soft and plush palate complete with hints of anise and soaked black leather. While not particularly racy, this delivered with a round mouthfeel and mild acidity that enabled an extremely pleasant balance of red fruit and spice to tempt the palate.
This was a unanimous wine of the night and is in a great place right now. It has the guts to continue several years without hesitation however it will not disappoint should your patience falter. (2577 views) | | | Tasted by Ribera74 on 8/20/2021 & rated 92 points: Mycket fräsch doft av mörka och röda bär, vanilj, örter, läder
Smak går i samma spår, mörka och röda bär, men också pigga syror, mjuka tanniner, vanilj och lite läder, smaken stannar kvar i gommen hyfsat länge men skulle vilja ha den lite längre. Elegant vin men skulle vilja ha lite mer av allt, dock väldigt bra och fint. (2484 views) | | | Tasted by Blodhorn on 6/14/2021 & rated 93 points: Fantastiskt vin med god doft och smak. Mjuka tanniner som smekte gommen och varade länge i munnen. Säkert på sin peak nu men varar säkert ca 5 år till. (2872 views) | | | Tasted by BobMcK on 5/23/2021: Remarkably fresh fruity and vivacious (2513 views) | | | Tasted by Stoic Warrior on 3/30/2021 & rated 93 points: Second bottle from case; I opened the 1st one 3 years ago, but that was too soon (no note posted then). Bright ruby colour; wonderful aroma of cherries and toast. Decanted for 3 hours, tasting occasionally. (For me the 2 hour mark was the "sweet spot", but it drank well all evening.) Mouth-filling flavours of tart cherries over gently sweet oak and vanilla. Very welcoming. Quite vibrant acidity, with a touch of balsamic, which lingers. Tannins are fairly well subdued. Long, lingering finish. An enjoyable wine. (2957 views) | | | Tasted by casoe on 3/14/2021 & rated 90 points: Well made wine, but much too heavy for my taste. Nice acidity, but bordering cooked fruit. Not my kind of Rioja. (2797 views) | | | Tasted by Bob23 on 1/25/2021 & rated 91 points: Too young yet - still pretty oaky. (2898 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Pedro Ballesteros Torres MW
Decanter, Rioja 2001 and 2010 (7/12/2021)
(Bodegas Muga, Selección Especial Reserva, Tempranillo, Rioja, Northern Spain, Spain, Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, New Spanish Highlights from Jorge Ordóñez (9/6/2019)
(Bodegas Muga Seleccion Especial) Login and sign up and see review text. | By Panel Tasting
Decanter, Rioja 2010 PT March 2019 (11/26/2018)
(Muga, Selección Especial Reserva, Rioja, Northern Spain, Spain, Red) Subscribe to see review text. | By Michael Godel
WineAlign (3/9/2016)
(Muga Reserva Seleccion Especial red) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/8/2016)
(Muga Reserva Seleccion Especial red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (11/17/2015)
(Muga, Selección Especial Reserva Rioja Red) Subscribe to see review text. | By Tim Atkin MW
Decanter
(Muga, Selección Especial Reserva, Rioja, Northern Spain, Spain, Red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2014, IWC Issue #176
(Bodegas Muga Muga Rioja Reserva Seleccion Especial) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JebDunnuck.com and WineAlign and JancisRobinson.com and Vinous. (manage subscription channels) |
| Bodegas Muga Producer website
U.S. Importer (Addt'l Info)Tempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Selección Especial*Wine that showcase the varietal characteristic
*Quality wines to drink on any occasion
Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoLa Rioja Alta Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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