Muga 'Reserva', Rioja, Spain 2021
Historic family winery founded in 1932 by Isaac Muga Martínez and Aurora Caño, both descendants of local winemaking families. Located in the legendary Barrio de La Estación (Station Quarter) in Haro, capital of Rioja Alta. The estate is currently run by the third generation—brothers Manuel, Isacín, and their sons—with winemaker Jorge Muga leading production. Muga is the only winery in Spain that employs its own master cooper and three in-house barrel makers, producing approximately 2,000 barrels annually in their cooperage. The winery maintains steadfast commitment to traditional Rioja methods with 100% oak throughout the entire winemaking process—not a stainless steel tank in sight. The estate farms 250 hectares and controls an additional 150 hectares under long-term contracts.
- WINEMAKER: Jorge Muga
- FARMING: Sustainable viticulture using only organic fertilizers
- VARIETY: 75% Tempranillo, 15% Garnacha, 6% Mazuelo, 4% Graciano
- TERROIR: Vineyards located on the southern slopes of the Montes Obarenes foothills in Rioja Alta, with parcels including El Estepal, La Loma, Baltracones, La Loma Alta, and Sajazarra. Calcareous clay soils from the Tertiary era over limestone bedrock. Continental climate with Mediterranean and Atlantic influences. Average vine age 25 years.
- VINIFICATION: Manual harvest in small 200-kilogram boxes. Destemmed and lightly crushed. Fermentation in oak vats using indigenous yeasts, with grapes separated by quality, village origin, and soil type. Seven-day maceration. No temperature control to preserve natural character.
- AGING: 24 months in oak barrels made in-house (80% French oak, 20% American oak, 20% new barrels). Racking by gravity every 8-9 months, with inspection by candlelight to watch for sediments. Fined naturally with fresh egg whites. Unfiltered. Minimum 12 months bottle aging before release.
- TASTING NOTES: Bright ruby-red with garnet rim. Wild forest berries, blackberries, blueberries, spices, vanilla, cedar. Full-bodied, elegant, long finish with soft tannins, integrated acidity, concentrated fruit.
- FOOD PAIRINGS: Ribeye steak, T-bone steak, roasted red meats, charcuterie, casseroles, hearty tapas, albondigas.
- SCORES: 94 Wine Advocate, 94 Jeb Dunnuck, 93 James Suckling, 92 Wine Spectator
Muga 'Reserva', Rioja, Spain 2021
Historic family winery founded in 1932 by Isaac Muga Martínez and Aurora Caño, both descendants of local winemaking families. Located in the legendary Barrio de La Estación (Station Quarter) in Haro, capital of Rioja Alta. The estate is currently run by the third generation—brothers Manuel, Isacín, and their sons—with winemaker Jorge Muga leading production. Muga is the only winery in Spain that employs its own master cooper and three in-house barrel makers, producing approximately 2,000 barrels annually in their cooperage. The winery maintains steadfast commitment to traditional Rioja methods with 100% oak throughout the entire winemaking process—not a stainless steel tank in sight. The estate farms 250 hectares and controls an additional 150 hectares under long-term contracts.
- WINEMAKER: Jorge Muga
- FARMING: Sustainable viticulture using only organic fertilizers
- VARIETY: 75% Tempranillo, 15% Garnacha, 6% Mazuelo, 4% Graciano
- TERROIR: Vineyards located on the southern slopes of the Montes Obarenes foothills in Rioja Alta, with parcels including El Estepal, La Loma, Baltracones, La Loma Alta, and Sajazarra. Calcareous clay soils from the Tertiary era over limestone bedrock. Continental climate with Mediterranean and Atlantic influences. Average vine age 25 years.
- VINIFICATION: Manual harvest in small 200-kilogram boxes. Destemmed and lightly crushed. Fermentation in oak vats using indigenous yeasts, with grapes separated by quality, village origin, and soil type. Seven-day maceration. No temperature control to preserve natural character.
- AGING: 24 months in oak barrels made in-house (80% French oak, 20% American oak, 20% new barrels). Racking by gravity every 8-9 months, with inspection by candlelight to watch for sediments. Fined naturally with fresh egg whites. Unfiltered. Minimum 12 months bottle aging before release.
- TASTING NOTES: Bright ruby-red with garnet rim. Wild forest berries, blackberries, blueberries, spices, vanilla, cedar. Full-bodied, elegant, long finish with soft tannins, integrated acidity, concentrated fruit.
- FOOD PAIRINGS: Ribeye steak, T-bone steak, roasted red meats, charcuterie, casseroles, hearty tapas, albondigas.
- SCORES: 94 Wine Advocate, 94 Jeb Dunnuck, 93 James Suckling, 92 Wine Spectator