- 100 Punkte Robert Parkers WINE ADVOCATE: "I have been terribly excited about this wine since I first learned that (part of) it was still in cement waiting to be bottled in September 2013. I consider the rare white Castillo Ygay one of the greatest white wines ever produced in Spain, and the 1986 Castillo Ygay Blanco Gran Reserva Especial is a great addition to the portfolio of the winery--an historic wine that is coming back to life. I did a vertical tasting of many of the old, historic vintages of this wine, and they are included in a separate article in this very same issue. This 1986 had seen the light as a limited early release bottled in 1992 and sold around 1995, and some bottles might still be found in the market. But most of it remained unbottled and was kept at the winery, where it stayed in oak for 21 years, followed by some six years in cement vats until it was bottled. It has 13.5% alcohol, an extremely low pH of 2.98 and 6.75 grams of acidity (tartaric). It has a very subtle nose and it's a bit shy, a little closed at first. It was only bottled one and a half years ago, and it's not crazy to say that the wine is showing extremely young. The wine shows more open the day after, when it has developed some nuances of mushrooms and verbena tea. This is mostly Viura with perhaps a pinch of Malvasía Riojana (aka Alarije). The palate is both powerful and elegant, with superb acidity and great length, with volume and sharpness, with a mineral, umami-driven finish. It fills your mouth, tickles your taste buds and makes you salivate. There is nothing negative about the wine; there is no excess oak, nothing blurry, nothing to improve... perhaps the bottle used! I think this is a perfect wine. It seems to be getting younger and younger with time in the glass; it seems to be getting more focused and sharper, and I have no doubt the wine will evolve and last for a very, very, very long time in bottle. I kept the opened bottle for almost one week and the wine didn't move one inch--no oxidation or any signs of fatigue. Having tasted many other vintages, including the also perfect 1919 (which is still going strong at age 97), I have no doubt we're talking about a white for the next 50 years. Looking at the older vintages, I might even be underestimating its life span. The potential next release could be the 1998 in no less than ten years' time."
- 100 Punkte JAMES SUCKLING: "This is a triumph. An amazing white showing roasted pineapple, dried apple, flowers and hints of lemon curd on the nose. Hints of almonds, too. Full-body, closed and tight with amazing depth and beauty. Waxy, salty, and creamy. Goes on for minutes. 21 years in wood, seven in concrete and then about three years in bottle. First year since 1978. Viura with a hint of malvasia. I have the same mind-tingling sensation tasting this as tasting the 1963 Viña Tondonia Gran Reserva Blanco. Another perfect wine. 8,000 bottles made."
|James Suckling:||100 JS|
|Parker Wine Advocate:||100 RPWA|
|Rebsorte(n):||Grenache noir / Garnacha tinto|
|Reben:||97% Viura, 3% Malvasía|
|% vol Alk:||13,5|
|Notizen des Weinguts:||VINEYARDS: The grapes selected for this wine come from Pago Capellanía, planted in 1945 and located at an altitude of 485 metres in the highest area of our Finca Ygay. Rioja Alta. HARVEST: Production began in early October, at a slow and progressive pace, as required by the weather conditions which, in turn, contributed tot he optimum development oft he grapes and also helped to achieve the optimum moment of ripeness. Grapes oft he Viura variety, which produces large bunches of small grapes, were the first tob e harvested. Alcohol content oft he grapes wa 13,5%, with high levels of acidity. VINIFICATION: The whole cluster of grapes was crushed and then pressed in a wooden twin-screw vertical press. Fermentation took place in American oak barrels. AGEING PROCESS: 252 months in 225 litres American oak barriques. 67 months in a concrete tank. BOTTLING DATE: 29th January 2014 NUMBER OF BOTTLES: 8.125 bottles (75 cl) FOOD PAIRING: Iberian Ham, stuffed capon, truffled cheese, white veal and hake cheeks. RECOMMENDED SERVING TEMPERATURE: Between 14°C and 15°C|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||Marques de Murrieta, National Road N232/ LO-20 Logroño-Zaragoza, E-26006 Logrono|