There was no 2012 or 2013 produced, so we jumped from the 2011 to the 2014 Torre Muga, a blend of 70% Tempranillo, 20% Graciano and 10% Mazuelo from the middle of the slope in the village of Villalba de Rioja (where the Muga family comes from). It combines the freshness of the higher-altitude vineyards of the Prado Enea with the power of the lower ones used for the Muga range. It fermented in oak vats and had a shorter élevage of only 15 months (it used to be more), and the different varieties were kept separated until the penultimate racking when they were blended. There is more volume here and some more spice from the élevage, with an open and expressive nose. It's medium-bodied with some fine tannins and less weight in the mid-palate than other vintages.

This rich red delivers ripe plum and currant flavors backed by licorice, tobacco, loamy earth and toast notes. This is dense on the palate, with well-integrated tannins and balsamic acidity.