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Description
Tasting notes

Reviewed by: Josh Raynolds
(aged for 16 months in large French oak vats, followed by three years in 85 percent French and 15 percent American oak barrels and then held in bottle for three years before release) Brilliant ruby-red. Heady aromas of smoke-accented red berries, potpourri, incense and vanilla show superb clarity and pick up cedar and pipe tobacco nuances in the glass. Sweet, seamless and broad in the mouth, offering concentrated yet vibrant red currant, cherry liqueur and floral pastille flavors that fan out steadily on the back half. A spicecake quality emerges on the impressively persistent, red-fruit- and floral-driven finish, which is given shape by smooth, harmonious tannins.

Reviewed by: Luis Gutiérrez
The most classic cuvée was not produced in 2007 or 2008, so we jumped to the phenomenal 2009 Prado Enea. It was produced with grapes from cooler vineyards that enjoyed 20 extra days of slow ripening compared with warmer zones, which provided them with perfect ripeness and deep flavors. This blend of 70% Tempranillo, 20% Garnacha and the remaining 10% between Mazuelo and Graciano had an extended élevage, in this case no less than three years (alternating newer and older barrels). This is still a baby and I know Winemaker Jorge Muga would like to keep it in bottle for longer before selling it, but the commercial pressure is tremendous, as there has been no wine since 2006. The wine has 14.1% alcohol and a surprising 3.34 pH, especially considering 2009 was generally a warm and ripe year. But somehow this cuvée seems to work very well in ripe vintages. The wine feels even younger on the palate, and it still needs to develop some further complexity and the silky texture for which this wine is famous. There is good balance here and all the elements are in place for a nice development in bottle. In fact, it feels like one of the great recent vintages of Prado Enea. There will be no Prado Enea in 2012 and 2013 either, but it's produced in 2010, 2014 (small quantities) and 2015. At this quality level, the price seems like a real bargain. 90,000 bottles produced in 2009.
About the Producer
Bodegas Muga is a family business founded by Isaac Muga and Aurora Caño in 1932, which is located in the historic Barrio de La Estación (Station Quarter) of Haro. With an area of around 25,000 square metres, it is home to both the most traditional winemaking methods and the latest cutting-edge techniques. Besides, they are the only cellar in Spain with a master cooper and three in-house barrel-makers. In Muga, they always use the finest materials and are open to new techniques that provide greater quality without losing authenticity. To produce each of our wines, they continue opting for traditional procedures. Through the natural process of fining, they eliminate the suspended particles that appear in the wine. Also, they carry out the decanting by the traditional method of gravity. Vine Varieties La Rioja is one of the few regions in the world where wine is made using only native vine varieties. Vine Varieties: Tempranillo, Garnacha (Grenache), Mazuelo (Carignan), Graciano, Viura (Macabeo), Malvasía