Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | ≈ $247.23Original €220.00≈ £185.84 | marquesdemurrieta.com ↗ |
2020 Technical Specifications
Alcohol 14.5%
Grape Varieties 82% Tempranillo, 12% Cabernet Sauvignon, 6% Graciano
Classification D.O.Ca. Rioja
Region Rioja
Soil Clay-ferrous soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Tempranillo: 24 September; Cabernet Sauvignon and Graciano: 27 September
Estate Grown Yes
Fermentation Vessels 13,900-litre French Allier oak vats
Oak Types French oak from Allier
Bottling Date May 2023
Serving Temperature 16°C · 61°F
Production Volume
Magnums900
Production Details Pago Canajas comprises 9 hectares in the middle-high part of Finca Ygay. Cluster thinning after veraison limits production to no more than 1 kg per vine. The manually harvested bunches are destemmed and rigorously selected; each variety ferments separately at controlled temperature for approximately 10 days, with pumpovers and délestage. Each variety then matures separately for 17 months in French Allier oak barrels; after blending, the wine remains 13 months in concrete tanks before bottling.
Food Pairing Spanish cheeses with pear preserves, quince and marc; low-temperature Landes capon with sweet-and-sour sauce and old wine; or curly truffle with Dalmau reduction and redcurrants
Critics Ratings Guía Proensa 99; Guía Gourmets 98; James Suckling 96; Robert Parker 96
Sources: marquesdemurrieta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.5%
Grape Varieties 86% Tempranillo, 10% Cabernet Sauvignon, 4% Graciano
Classification Tinto Reserva, D.O.Ca. Rioja
Region Rioja
Soil Clay-ferrous soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Graciano: 28 September; Cabernet Sauvignon: 29 September; Tempranillo: 30 September
Estate Grown Yes
Fermentation Vessels 13,900-litre French Allier oak vats
Oak Types French oak from Allier
Bottling Date 14 December 2021
Contains Added Sulfites Yes
Production Volume
Magnums920
Production Details Pago Canajas comprises 9 hectares in the middle-high part of Finca Ygay. Cluster thinning after veraison limits production to no more than 1 kg per vine. Bunches were destemmed and rigorously selected; each variety fermented separately at controlled temperature for approximately 10 days, with pumpovers and délestage. Each variety matured separately for 20 months in French Allier barrels, followed after blending by 6 months in concrete tanks.
Tasting Notes Intense and fragrant, with blueberry, red plum, thyme, cedar and black-pepper notes; broad and well-defined on the palate, with a long, savoury finish combining power and elegance
Sources: cdn.shopify.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.5%
Grape Varieties 80% Tempranillo, 10% Cabernet Sauvignon, 10% Graciano
Region Rioja
Soil Clay-ferrous soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Tempranillo: 15 September; Graciano: 17 September; Cabernet Sauvignon: 24 September
Estate Grown Yes
Fermentation Vessels Allier oak vats
Oak Types French oak from Allier
Bottling Date 12 February 2021
Production Volume
Magnums635
Production Details Dalmau came from the 9-hectare Pago Canajas vineyard, planted in 1950 in the middle-high part of Finca Ygay. Cluster thinning after veraison restricted production to no more than 1 kg per vine. The selected bunches were destemmed; each variety fermented separately at controlled temperature for 10–15 days, with pumpovers and délestage. The wine matured for 23 months in new French Allier oak barrels.
Tasting Notes Ripe black fruit with balsamic, dark-spice and mineral notes; full-bodied, with juicy tannins and a persistent spicy finish
Food Pairing Marinated venison with chocolate and forest-fruit sauce; beef-fillet steak tartare
Critics Ratings Guía Proensa 99; Guía Gourmets 99; James Suckling 97; Tim Atkin 96; Guía Peñín 96; Robert Parker 93–94
Sources: cdn.shopify.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.5%
Grape Varieties 82% Tempranillo, 15% Cabernet Sauvignon, 3% Graciano
Region Rioja
Soil Clay-ferrous soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Graciano: 7 October; Tempranillo: 9 October; Cabernet Sauvignon: 15 October
Estate Grown Yes
Fermentation Vessels Small stainless-steel tanks for Tempranillo; a small oak vat for Graciano and Cabernet Sauvignon
Oak Types French oak from Allier
Bottling Date 24 July 2019
Production Volume
Magnums240
Production Details The fruit was selected from the 9-hectare Pago Canajas vineyard in the middle-high part of Finca Ygay; cluster thinning after veraison limited production to no more than 1 kg per vine. Each variety fermented separately at controlled temperature for 11 days, with pumpovers and délestage. The wine matured for 23 months in new French Allier oak barrels. The producer recommends serving or decanting about 20 minutes beforehand and serving at 16–17°C.
Food Pairing Duck fillet and grilled foie with baked pistachio and red-wine blackberries; line-caught squid with Iberian bacon; smoked eel with red-wine pear and foie-filled grape; or bitter-chocolate truffle with orange, semi-sweet white wine and brandy
Sources: cdn.shopify.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.0%
Grape Varieties 75% Tempranillo, 15% Cabernet Sauvignon, 10% Graciano
Region Rioja
Soil Clay-limestone soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Tempranillo: 8 October; Graciano and Cabernet Sauvignon: 14 October
Estate Grown Yes
Fermentation Vessels Small stainless-steel tanks for Tempranillo; a small oak vat for Graciano and Cabernet Sauvignon
Oak Types French oak from Allier
Bottling Date 23 July 2018
Production Details Pago Canajas lies in the middle-high part of Finca Ygay; cluster thinning after veraison limited production to no more than 1 kg per vine. Each variety fermented separately at controlled temperature for 11 days, with pumpovers and délestage. The wine matured for 21 months in new French Allier oak barrels. The producer recommends serving or decanting about 20 minutes beforehand and serving at 16–17°C. Production comprised 15,040 75-cl bottles.
Food Pairing Boned oxtail in red wine with mint, clove and crisp breadcrumbs; stewed pigeon with red wine, cocoa and black pepper; slow-cooked veal shank with potato croquette and piquillo pepper; or bitter dark-chocolate truffles
Critics Ratings Guía Vinos Gourmets 99; Anuario Vinos El País 99; Decanter 98; Tim Atkin 97
Sources: cdn.shopify.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.5%
Grape Varieties 71% Tempranillo, 15% Cabernet Sauvignon, 14% Graciano
Region Rioja
Soil Clay-limestone soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Graciano: 17 October; Tempranillo: 19 October; Cabernet Sauvignon: 22 October
Estate Grown Yes
Fermentation Vessels Small stainless-steel tanks for Tempranillo; a small oak vat for Graciano and Cabernet Sauvignon
Oak Types French oak from Allier
Bottling Date 13 October 2016
Production Details Pago Canajas lies in the middle-high part of Finca Ygay; cluster thinning after veraison limited production to no more than 1 kg per vine. Each variety fermented separately at controlled temperature for 11 days, with pumpovers and délestage. The wine matured for 19 months in new French Allier oak barrels. The producer recommends serving or decanting about 20 minutes beforehand and serving at 16–18°C. Production comprised 20,814 75-cl bottles.
Tasting Notes Robert Parker: balsamic, herbal, clean, serious and complex, with a balanced palate, refined tannins and pleasant acidity
Food Pairing Boned oxtail in red wine with mint, clove and crisp breadcrumbs; stewed pigeon with red wine, cocoa and black pepper; slow-cooked veal shank with potato croquette and piquillo pepper; or bitter dark-chocolate truffles
Critics Ratings Tim Atkin 96; Robert Parker 94
Sources: cdn.shopify.com ↗ · Compare this vintage
2012 Technical Specifications
Grape Varieties 70% Tempranillo, 15% Cabernet Sauvignon, 15% Graciano
Region Rioja
Soil Clay-limestone soil with abundant surface pebbles
Elevation 465.0 meters
Harvest Dates Tempranillo: 16 September; Cabernet Sauvignon: 20 September; Graciano: 25 September
Estate Grown Yes
Fermentation Vessels Small stainless-steel tanks for Tempranillo; a small oak vat for Graciano and Cabernet Sauvignon
Oak Types French oak from Allier
Bottling Date 14 January 2016
Production Details Pago Canajas lies in the middle-high part of Finca Ygay; cluster thinning after veraison limited production to no more than 1 kg per vine. Each variety fermented separately at controlled temperature for 11 days, with pumpovers and délestage. The wine matured for 19 months in new French Allier oak barrels. The producer recommends decanting about 20 minutes beforehand and serving at 16–18°C. Production comprised 24,168 75-cl bottles.
Food Pairing Roast venison loin with redcurrants, blueberries and Dalmau; oxtail in red wine with mint and clove; roast grouper with squid noodles; medium-aged blue cheeses with red-wine compote and sour cherries; or dark-chocolate truffles with extra-virgin olive oil and spice
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Producer Information
Website
Address
N-232a Km 402, 26006 Logroño, La Rioja, Spain
Phone
+34 941 27 13 80
Owner
Familia Cebrián-Sagarriga
Cellarmaster
María Vargas