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.
Own 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: 70% Tempranillo, 15% Cabernet Sauvignon, 15% Graciano.
Manual harvest: Manually selected harvest done in small crates so that grapes reach the winery as soon as possible and in perfect conditions. TheTempranillo was hand-picked on September 16th, the Cabernet Sauvignon on September 20th and the Graciano on September 25th.
Winemaking: Grapes are first carefully de-stemmed and then each variety ferments separately for 11 days. Tempranillo is vatted 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.
Barrel Ageing process: 19 months in 225-litre new French Allier oak barrels.
Bottling date: 14th January 2016.
Number of bottles: 24,168 (0.75 l).
Pairing: DBaked deer loin with cranberries, currants and red wine sauce; Oxtail cooked in red wine, clove and peppermint with cauliflower cream; Baked grouper with squid noodles in its own ink, carrots and sweet onions; Cured blue cheese with red wine compote and cherries; Black chocolate Truffles with Virgin Olive Oil drops and a hint of hot sauce.
Serving suggestions: We recommend decanting the wine for 20 minutes and to enjoy it at around 16ºc (61F) -18ºC (65F) to let the wine breathe and show its full aromatic potential.
Guía Peñín (Spain): 96 points.
Wine Advocate - Parker (Usa): 94 points. Same as they didn’t do Dalmau in 2008 they didn’t bottle it in the 2010 vintage, and the next one will be the 2011 Dalmau Reserva, which will be released in March-April 2015. Dalmau is the most “international” of all their wines, but is a wine from Ygay because the Cabernet they have in their vineyards is now 56 years old and is part of the estate and you also feel more the smoky notes and the earthy, peat-like minerality. (...) This is a cuvée that used to be quite oaky, but this has changed radically and the earthy personality is much stronger, and the oak is perfectly integrated, and even if it’s extremely young is perfectly drinkable and showing classical aromas of cigar box, cedar wood and lead pencil. The texture is creamy and even if the tannins are velvety and the acidity is fine, just the complexity you will gain with a couple of years in bottle would payback a little patience. It’s a matter of personal preference and the style in this wine is quite strong, but this is objectively a great vintage for Dalmau. 20,000 bottles produced.
James Suckling (Usa): 92 points. A solid and chewy red with lots of chocolate, dried fruit and pine nut aromas and flavors. Full body. Lots of oak on the finish. Muscular and fruit-forward wine. A blend of tempranillo, cabernet sauvignon and graciano. Single vineyard. Drink now.