Marqués De Murrieta Dalmau Rioja Reserva - 2019

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.

Wine Advocate 95: The 2019 Dalmau Reserva was produced with a blend of 86% Tempranillo, 10% Cabernet Sauvignon and 4% Graciano from Pago Canajas within the property, nine hectares planted in 1945 on red stony soils where they seek low yields to achieve concentration. It's a powerful red with 14.5% alcohol where all the varieties fermented destemmed separately in 13,900-liter oak vats with pumping over and délestage. It matured in French oak barrels for 20 months. There is a big change in this wine that increases its freshness and elegance, and they skipped the 2018 because they were not fully convinced and jumped to this 2019, the first one from the new era, produced in the new winery and fermented in oak vats. The big change is driven by the search for freshness and elegance and the effect of the new fermentation chamber and the fermentation oak vats. This could very well be the finest Dalmau ever produced, with the style of the new era of Marqués de Murrieta. It's a wine with a new and stronger personality that goes beyond the varieties used, so that they feel very integrated and complementing each other. Refined, super elegant and fine tannins frame the palate of this exceptional wine. 15,526 bottles produced. It was bottled in December 2021. They skipped the 2018 vintage of this, and the 2019 will be released in January 2023.

James Suckling 97: Deep and intense, yet mineral, with fresh blackberries, blueberries, black olives, pepper and lemon peel. Hints of graphite, cocoa powder, incense and cedar, too. Flavorful and juicy, medium-to full-bodied palate with a zesty quality to the fruit. Very long and eclectic, with a traditional twist to the modern sensibility. 86% tempranillo with 10% cabernet sauvignon and 4% graciano. Nothing hefty here.

Vinous 95: In 1997, the inaugural release of Dalmau marked a significant moment in Rioja. It symbolized a move toward intensifying the region's wines in a fruit-forward, New World style. The 2019 Dalmau continues to tread this path, showcasing a blend of 86% Tempranillo, 10% Cabernet Sauvignon and 4% Graciano. It hails from the esteemed Pago Canajas within the Ygay Estate, planted back in 1950 in Rioja Alta. Aged for 20 months in French oak barrels followed by an additional six months in concrete vats, this purple-hued wine unfolds with aromas of bay leaf and herbs, intertwined with subtle chutney-like undertones. Layers of black fruit, cassis and delicate hints of mocha and cacao contribute to its complexity. Dry, rich and tightly structured, the wine's reactive tannins and well-balanced palate leave a lasting impression with a substantial mouthfeel. The 2019 Dalmau is a Rioja that elegantly embraces a calibrated nod to the New World style.

Decanter 95: The 2019 is richly aromatic, with red and blue fruits coming to the fore, followed by fresh spearmint, eucalyptus and a streak of pencil lead. Planted in the 9ha Canajas site at 460m of altitude on calcareous limestone soils. The palate balances such depth of fruit with an uncanny freshness. Peppery elements mingle with mint and wild thyme; ripe blue fruits are balanced with a brilliant minerality that flashes across the silky tannin, delivering a great freshness with each sip. The Dalmau bottling is a departure from traditional Rioja, a special project by president Vicente Dalmau, aimed at creating a new identity of Rioja, or as Vicente says, ‘a new concept from a classic style’ with the use of Cabernet Sauvignon and Graciano, bringing freshness and minerality.

Wine Enthusiast 98: This wine has an enticing bouquet of blackberry, black cherry, violet and clove. Dark berry flavors transition to the palate and are joined by notes of dark chocolate, coffee bean, lavender, anisette and a touch of butterscotch. Polished tannins glide into a lengthy spice- and floral-laced finish.