Rockstar, rockstar, rockstar!!!
Along Torre Muga brand, the Prado Enea crop is always the last to be brought into the winery and is selected from plots located in the area of Villalba de Rioja, on the south-facing slope of the Montes Obarenes, a recognised high-quality terroir. The grapes are fermented in oak vats without temperature control or addition of yeasts. The period of maceration is 16 days. Followed by at least 36 months in mainly French oak barrels. At the end of the ageing period, the wine is lightly fined with fresh egg whites before being bottled and kept in our cellars for at least another 36 months to complete the ageing process. Winery
Prado Enea is the flagship wine at Muga, a steadfastly traditional Gran Reserva that is typically only produced 4 or so years per decade. A few key data points make it unique. Let's begin with the vines themselves, which are located in Sajazarra, a village amongst the coldest growing regions of Rioja Alta, further west from Haro and with harvest dates that typically extend well into October, even into November! In addition to Tempranillo, 20% Garnacha and approximately 10% Mazuelo and Graciano are blended in. This creates freshness as the latter two are higher acid grapes, which tends to result in fresh, low pH wines that age for long periods of time. Finally, in the cellar, there are various types and formats of wood vessels, from huge "tinas" to smaller new barrels, which are employed through experienced, time tested elevage to provide the wine ample opportunity to develop its stability and complexity.
Outer quote mark The most structured Prado Enea ever. A reduced center palate that is so compact with dark fruit, dark mushrooms and cedary spice. Full body. Wonderfully polished tannins and a long, long finish. Electric acidity. Muscular and well toned. The is a new classic that reminds me of great Spanish wines from the 1940s and 1950s. Better after 2021, but already so impressive. Inner quote mark (7/2019) 99 points James Suckling