"WINE OF THE YEAR 2020" Tim Atkin
The result of many years of experience, a renowned historic label. An icon of the Rioja Grandes Reservas of total quality and excellence. Exclusively produced with the best years of our best single vineyard, matured for two and a half years in American oak barrels and three years in bottle that give this wine a new depth, complexity and vivacity. Living legend of Rioja which has survived three centuries, destined to break records for its surprising vivacity of intense cherry colour which gives an amazing complexity. Its nose exhibits an aromatic intensity which seduces us with its red fruits, floral notes of truffles, incense and spicy touches. It caresses the palate with a satin texture. A Gran Reserva that shows strength, elegant bouquet, fruity intensity and impeccable balance.
Own single vineyard: Castillo Ygay is always made from grapes sourced from La Plana, a 40-hectare (98- acres) single-vineyard, planted in 1950 and located on a plateau at the highest point of our Finca Ygay, at 485 metres above sea level.
Alcohol content: 14%.
Grape varieties: 85% Tempranillo, 15% Mazuelo.
Manual harvest:Tempranillo was harvested on the 6th of October and Mazuelo on October the 21th.
Wine making: Bunches are de-stemmed and gently crushed, before being racked into stainless steel vats. Fermentation takes around eleven days, during which we pump over and punch down the cap in order to extract aromas and poliphenols slowly and naturally.
Ageging process: The wine is aged for 24 months in 225-litre American and French oak barrels.
Bottling date: March 2015.
Number of bottles: 130,853 (0.75 l)., 2,025 (1.5l), 204 (3l) y 7 (18l)
Pairing: Wood pigeon braised in red wine, cocoa, black pepper and Iberian ham fat; wagyu sirloin tartare, capers jam and soufflé potatoes; pil pil hake cheeks, codfish crispy skin and candied crystal pepper; Moliterno cheese with black truffles, sour cherry jam and Castillo Ygay red wine.
Serving suggestions: We recommend decanting the wine for 20 minutes and serve at around 14°-16° C to let the wine breathe and show its full aromatic potential.
JAMES SUCKLING (USA): 99 points.
GUÍA PROENSA (SPAIN): 98 points.
DECANTER (UK): 97 points.
GUÍA GOURMETS (SPAIN): 97 points.
WINE ADVOCATE | ROBERT PARKER (USA): 97 points.
TIM ATKIN (UK): 96 points.