Vine Republic

Bodegas Muga Prado Enea Gran Reserva 2010

Bodegas Muga Prado Enea Gran Reserva 2010
$69.98

SKU 615503020051

750ml

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Here we have a black-cherry coloured wine with medium depth and a deep robe. It is delicate and fresh on the nose, with an initial impression of red-berried fruit (such as blackberries), spicy notes such as cinnamon, and a touch of toasted nuances from the cask recalling cedar wood, vanilla pods and autumn leaves. After 16 months in American-oak vats and 36 months in mainly French-oak casks, you can appreciate the good work of the wood and its balanced integration with the fruit. On the palate it is fresh and long with balanced acidity. The tannin is beginning to become polished in a delicious, elegant way. It is an open-hearted wine with a lot of potential for laying down. This wine can be paired with casseroles, meat dishes or just enjoyed on its own.
Category Red Wine
Varietals
Region Spain, Rioja
Brand Bodegas Muga
  • js99

James Suckling TOP 100 SPANISH WINES OF 2017 #2 - The wonderfully silky texture with an added juiciness is what makes this wine so very special. The flawless and seamless nature to the wine is so impressive that it takes you breath away. Plenty of beautiful fruit but what mouthfeel. Drink now and forever.

January 2018
  • wa97

Wine AdvocateI was really looking forward to the 2010 Prado Enea Gran Reserva, as I've seen a very good improvement in this cuvée in the last few vintages, and 2010 is one of the more-balanced vintages of recent times. This is the most classical among the wines in the portfolio, the one with the longer élevage, a little bit like the wines from yesteryear but with today's knowledge about vineyards and vinification/élevage. This has settled to a blend of approximately 70% Tempranillo, 20% Garnacha and the remaining 10% between Mazuelo and Graciano, from the cooler, higher-altitude vineyards, which means they only bottle it every two or three years. In recent years, 2007 and 2008 were not bottled. It ferments in small oak vats built by their own tonneliers, and they like to delay malolactic until the spring by opening the windows so the cold from outside comes into the winery. For the aging, each variety goes into separate barrels racked from newer to older barrels to complete some 36 months or three years. It has very healthy and balanced parameters, and that's what the wine feels like. It's still young. It's never a dark wine, more of a ruby or bright color, and it has a nose of youth, subtle and elegant. But the quality shows in the unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. This is only medium-bodied, with perfect ripeness and integrated acidity. This should have a very long life in bottle, especially as I had the chance to check the evolution of the 2004 next to this. 90,000 bottles were produced from 2010. The following vintages will be 2011, 2014 (a small bottling) and 2015.

Luis Gutierrez, February 28, 2018
  • jd95

Jeb DunnuckThe 2010 Prado Enea Gran Reserva checks in as 80% Tempranillo and the balance an even split of Garnacha, Mazuelo, and Graciano, all of which was destemmed and aged 36 months in oak and an additional 36 months in bottle. It’s a rocking, feral, wild bottle of wine that offers tons of smoky black fruits, graphite, crushed rock, and coffee bean-like aromas and flavors. Deep, rich, full-bodied, backward, and closed on the palate, it has a great mid-palate, terrific purity of fruit, and a great finish. Forget bottles for 4-5 years.

March 2018
  • ws94

Wine SpectatorA silky texture carries berry, cherry, spice and mineral flavors in this generous red. Orange peel acidity and light, firm tannins keep this focused. Maturing notes of tobacco and tea add depth. Harmonious and graceful. Drink now through 2024. 7,500 cases made.

Thomas Matthews, September 2018
  • d91

DecanterIncredible freshness here, its pure, limpid aromas screaming of red cherries, smoky oak and notes of polish and resin. Seriously built, for the long run.

February 2018