DescriptionA wine of limited production from an old single vineyard where very low yields are grown. It reflects a much more modern facet of Marques de Murrieta, a rigorous selection of the grapes, meticulous extraction and aging in new French oak barrels for a year and a half give this wine a harmonious and intense character. Dalmau is a limited production wine, full of shades and intensity, which shows the most modern side of our winery. It has a complex and velvety nose, with an explosion of aromas of wild fruits, dark chocolate and mineral notes, elegantly combined with the creamy toasting of its ageing in the new French oak barrels. An elegant and extraordinary wine which impresses in every way, with body and harmony, of magnificent balance which creates a powerful wine.
One single vineyard: A selection of the best fruit available in selected vintages from our old single vineyard called Canajas, located at 465 meters above sea level. Its soil is mainly clay-chalky, with a stony topsoil, which favours optimal ripening. After verizon, crop-thinning is carried out, selecting bunches with small berries in order to limit production up to 1 kilogram per vine.
Grape varieties: 71% Tempranillo, 15% Cabernet Sauvignon, 14% Graciano.
Manual harvest: Manually selected harvest done in small crates so that grapes reach the winery as soon as possible and in perfect conditions. The Graciano was hand-picked on October 17th, the Tempranillo on October 19th and the Cabernet Sauvignon on October 22nd.
Winemaking: Grapes are first carefully de-stemmed and then each variety ferments separately for 11 days. Tempranillo ferments in stainless steel and Cabernet Sauvignon and Graciano in small oak vats. Pumping over and delestage (rack-and-return) operations are carried out on a daily basis.
Ageing process: 19 months in 225-litre new French Allier oak barrels.
Bottling day: October 13, 2016.
Number of bottles: 20,814 (75 cl).
Pairing: Deboned ox tail with red wine, mint and clove flavouring, crunchy fried breadcrumbs; stewed Pigeon, red wine, cacao and black pepper; veal shank, potato croquette and red piquillo pepper; dark chocolate truffles…
Serving suggestions: We recommend decanting the wine for 20 minutes and to enjoy it at around 16° - 18°C (61° - 65°F) to let the wine breathe and show its full aromatic potential.
TIM ATKIN (UK): 97 points.
PARKER - WINE ADVOCATE (USA): 93 points.