Prado Enea 2011 View larger

Prado Enea 2011

CellarBodegas Muga GrapesTempranillo, Garnacha, Graciano, Mazuelo AppellationRioja

48,30 €

Prado Enea 2011, made with tempranillo, mazuelo, garnacha and graciano, has seemed to us a consistent and well structured wine, with very well integrated wood and a tasty aftertaste. A great wine

Since 1932 in the historic district of Haro Station and following traditional procedures linked to technology, Muga produces wines of the highest quality.

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Product Information

Wine TypeRed Wine
CellarBodegas Muga
GrapesTempranillo, Garnacha, Graciano, Mazuelo
AgeingGran Reserva
Vintage2011
Alcohol14 %
Robert Parket Points96
Guía Peñín Points93
Bottle Shape75cl.
Country of OriginSpain
AppellationRioja

The expert says

Product Description Prado Enea 2011

Winemaking and Aging

Prado Enea 2011 is a blend of the 80% Tempranillo, 20% Garnacha, Mazuelo and Graciano varieties. Next to the Torre Muga grapes, the Prado Enea grapes are always the last to enter the winery. With this we ensure an optimal maturation. The grape always ferments in oak deposits of 10,000 Kg capacity without temperature control or addition of yeast. The maceration is variable but can last up to twenty days.

The aging of this wine is 12 months in oak deposits of 16,000 liters, thirty six months in oak barrels (minimum), and thirty six months (minimum) in bottle. After aging, a light clarification is made with fresh egg white.

Prado Enea 2011 Tasting Notes

  • View: Prado Enea 2011 has a ruby ​​red color, very pure and bright.
  • Nose: In aroma, clearly differentiated forest fruits are perceived: blueberries, sloes, wild berries even notes of blackberries. The oak spices are barely perceptible as they are very integrated but we sense cloves, coconuts and vanilla.
  • Palate: The entry into the mouth is unctuous and dominant, in a few seconds we have a sensation of intense and lasting fullness. Without a doubt, it is the most surprising phase of wine. The acidity is present, but it is kind, the tannins are very sweet and polished, and the minerality has infinite character. In the aftertaste, dominance of the low mountain herbs, perhaps with slightly different nuances such as dill, fennel, mountain tea. 

Pairing

Prado Enea 2011 is ideal to accompany civet, big game and roasts. We recommend decanting before consuming. Ideal service temperature 16ºC.


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