2010 Bodegas Muga Rosado

Year: 2010
Appellation: Rioja
Country: Spain
Wine Advocate: 88
Los Angeles Times: Wine of the Week 8/11/11
Rosé Wine
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"The 2010 Rosado sports a lovely bouquet of cherry blossom, strawberry, and rhubarb. Crisp, vibrant, dry, and well-balanced with an uplifting acid structure, this tasty Rose might actually taste better in 2012 than it does now. That’s of more academic interest because there is no compelling reason to delay gratification.

Muga’s Blanco is always one of the better values in Spanish white wine." (WA)

"I'm flying through my summer wines, already out of rosés. But I've got a new candidate for house wine: the 2010 rosado or rosé from renowned Rioja producer Bodegas Muga. It's salmon-pink in color, more structured than a typical rosé, has slightly higher alcohol and acidity and, of course, is meant to be drunk young.

A blend of mostly Garnacha (Grenache) with Viura and Tempranillo, Graciano or Mazuelo, depending on the year, it's scented with wild strawberries and cherries. It's dry, crisp, quaffable — everything you want in a summer wine. And it's half the price of some of the more famous rosés from the South of France.

Best of all? It goes with pretty much everything — tapas, crostini spread with tapenade or anchovies, seafood stews, pasta dishes, grilled fish — and it's around at many local wine shops.

Region: Rioja, Spain

Price: $10 to $13

Style: Dry and aromatic

What it goes with: Crostini, seafood stews, pasta dishes, grilled fish" (By S. Irene Virbila Los Angeles Times)

Winery Notes:
60% Garnacha, 30% Viura and 10% Tempranillo.

Clay/Calcareous and Alluvial.

After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled.

Pale, salmon-pink colour with slightly copper-tinged hues in the bulb of the glass.

A curious vintage in terms of aromas, as we can hardly detect the typical tart apple and citrus fruits which are normally such a hallmark of this wine in other years. This time we are confronted with a whole spectrum of fruit aromas in which perhaps pears, peaches and passion fruit are the ones which stand out most. The impression is comparable with the impact on our sense of smell when we enter a fruit market: you can smell everything, it is all pleasant on the nose, but there is not just a single, clearly recognisable aroma.

In the mouth it is syrupy without being sweet, supple thanks to the work of the fine lees, and held together by the right touch of sharpness provided by the garnacha grape.