2007 Marques de Murrieta Rioja Castillo Ygay Gran Reserva Especial

Iconic Rioja, built to outlast trends. From the high La Plana vineyard on the Ygay estate, Castillo Ygay Gran Reserva Especial distills old-vine depth into a remarkably composed, layered red. Tempranillo and Mazuelo rest over 30 months in a mix of French and American oak, gaining spice, nuance, and that poised, ageworthy frame.

Time adds another dimension here. Bottle aging polishes the tannins, knitting black fruit, cedar, dried flowers, and subtle balsamic notes into a seamless whole that feels both powerful and graceful.

The wine lands confident but not showy, a reference-point Gran Reserva that rewards slow dinners and patient cellars alike.

Nose: Black cherry and ripe plum lead, wrapped in tea leaf, cedar wood, and Mediterranean herbs over a gentle cushion of dried flowers and spice. Hints of beeswax, vanilla, and cassis drift in with the air, adding savory-sweet detail without overwhelming the core of fruit. The bouquet feels deep, composed, and quietly luxurious.

Palate: The first sip lands broad and silky, with dark cherry, plum, and redcurrant gliding across the tongue on finely knit, persistent tannins. Layers of cedar, tobacco leaf, black tea, and subtle orange peel unfold slowly, carried by fresh acidity that keeps the richness lifted and focused. Texture sits between satin and suede.

Finish: Flavor stretches out rather than fades.
Long, harmonious echoes of dried flowers, sour cherry, forest floor, and gentle vanilla linger, laced with a faint mineral line of iron and stone. The aftertaste stays savory, poised, and quietly persistent.

Traditional Rioja fare suits it perfectly.

Think slow-roasted lamb shoulder with herbs, chorizo-laced white beans, or suckling pig, where the wine’s acidity and tannin frame richness instead of fighting it.

Braised beef cheeks, wild-mushroom ragù over polenta, or aged Manchego also feel right at home alongside this stately Gran Reserva.