2011 Muga Rioja Gran Reserva Prado Enea
Proprietary Blend - 750ML
  • JS 99
  • WA 96
  • WE 96
  • JD 95
  • WS 94

Reg: $79.94

$74.94

This product is
out of stock

Reg: $79.94

$74.94

This product is
out of stock

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JS 99
jamessuckling.com, July 2019
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... expand 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. collapse
WA 96
Robert Parker's Wine Advocate, June 2019
The most classical of the wines from Muga, the 2011 Prado Enea Gran Reserva comes from a warm year that here was cooler than 2012, when they did not produce it. There won't be a 2013 either. So after this 2011, the... expand The most classical of the wines from Muga, the 2011 Prado Enea Gran Reserva comes from a warm year that here was cooler than 2012, when they did not produce it. There won't be a 2013 either. So after this 2011, the following vintage will be 2014 but with fewer bottles and then 2015 and 2016. The wine has a developed nose with some tertiary notes, combined with some notes of ripe black fruit and sweet spices. It fees like an open, expressive and hedonistic year for Prado Enea. The palate reveals polished tannins and some balsamic and developed flavors, truffle, forest floor and hints of cigar ash and incense. Stylistically, this could be close to the 2006, which was also surprisingly fresh for the average ripeness found in Rioja in general. 92,000 bottles produced. It was bottled in early 2015 after almost 40 months in barrel. Time in bottle has polished the wine, and it's ready to drink on release, but it's a wine that is going to develop in bottle for a long time. - LG collapse
WE 96
Wine Enthusiast, September 2020
Earthy plum and berry aromas set up a palate with plush tannins and layers of depth. Befitting a hot year like 2011, dark berry and plum flavors are full, while this exhibits fine shape on the finish and only gets better... expand Earthy plum and berry aromas set up a palate with plush tannins and layers of depth. Befitting a hot year like 2011, dark berry and plum flavors are full, while this exhibits fine shape on the finish and only gets better the longer it sits. This is no doubt a delicious Rioja from one of the top wineries in Spain. Decant if drinking now. Enjoy through 2035. - MICHAEL SCHACHNER collapse
JD 95
jebdunnuck.com, September 2019
The 2011 Prado Enea checks in as a blend of 80% Tempranillo, 20% Garnacha, Mazuelo that spent a full three years in oak, followed by three years in bottle before being released in May of 2019. It reveals a deep ruby/plum... expand The 2011 Prado Enea checks in as a blend of 80% Tempranillo, 20% Garnacha, Mazuelo that spent a full three years in oak, followed by three years in bottle before being released in May of 2019. It reveals a deep ruby/plum color as well as a closed, tight nose of blackcurrants, smoked earth, graphite, and Asian spices. It's rich, medium to full-bodied, has a layered, balanced texture, integrated tannins, and a great finish. It's holding things a little close to its vest at the moment, so I suspect 2-4 years of bottle age are warranted. collapse
WS 94
Wine Spectator, August 2019
Aromatic and alluring, this generous red offers forest floor, tobacco and floral notes that frame a core of black cherry, plum, licorice and orange peel flavors. Well-integrated tannins support the broad texture, and... expand Aromatic and alluring, this generous red offers forest floor, tobacco and floral notes that frame a core of black cherry, plum, licorice and orange peel flavors. Well-integrated tannins support the broad texture, and juicy acidity keeps this fresh through the spicy finish. Drink now through 2027. 7,500 cases made, 1,000 cases imported. — TM collapse
Category Description
Color & Type Red
Varietal Proprietary Blend
Country Spain
Region Rioja
Vintage 2011
Size 750ML
Percent alcohol 14%
Closure Cork

Label

Muga’s Prado Enea Gran Reserva is made from a blend of Tempranillo, Garnacha, Mazuelo and Graciano. The grapes used for making this wine, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are fermented naturally in 10,000-kilo oak vats, without temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. The wine is aged in 16,000-litre capacity oak vats for twelve months, then a minimum of 36 months in oak casks and another minimum 36 months in the bottle. After cask-aging, the wine is gently fined using fresh egg whites.

Winery

Muga

Bodegas Muga is a family-owned Spanish winery founded in 1932 and based in Haro in the Rioja region. The vineyards are located on the foot of the Montes Obarenses within Rioja Alta and benefit from Mediterranean, Atlantic and Continental climatic influences.

Bodegas Muga owns 620 acres of vineyards but also has control over 370 acres owned by vine growers in the area. The soil is mostly clay and limestone divided into small terroirs, each with its own unique and defined personality. The grape varieties are Tempranillo, Garnacha (Grenache), Mazuelo (Carignan) and Graciano for the red wines, Viura (Macabeo) and Malvasia for the whites.

Bodegas Muga has four fermentation rooms containing 90 wooden casks with capacities ranging from three thousand to fifteen thousand kilos. This enables them to make different wines depending on the fruit quality and the vineyards they come from. Traditional methods are followed, using oak throughout all the wine-making process (fermentation, aging and storage). Bodegas Muga is one of the very few Spanish wineries that employ three coopers plus a "cubero" (who specializes in the big casks). Fining (clarification) is done using traditional egg whites in oak containers with capacity for 17,500 liters.