Bodegas Muga Torre Muga 2014 - Station Plaza Wine
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Bodegas Muga Torre Muga 2014
SKU: 11410

Bodegas Muga Torre Muga 2014

  • wa94
  • ws91

750ml
$129.00
Save $31.12 (24%)
$97.88

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Category Red Wine
Varietals
Region Spain, Rioja
Brand Bodegas Muga
Color: The dense legs that this wine reveals are a sign of its enormous elegance. The purple-coloured hues around the rim reflect its youth. Nose: You find black fruit aromas at the peak of ripeness, spicy black pepper aromas and wood- land herbs. Balsamic herb nuances appear with rosemary and some smoky notes from the ageing in top class oak casks, creating a harmony and balance which cannot be matched. Mouth: We can find the juicy, elegant tannins with a nice sharp acidity to balance the palate. Hints of liquorice and the pepper return. A very persistent, elegant, enjoyable and approachable wine. Food Pairing: You can pair this wine with red meat left to hang for a good time, game or failing that, enjoy it on its own. We can also recommend it to accompany grilled white fish.
Wine Advocate
  • wa94

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.

Luis Gutierrez, February 28, 2018
Wine Spectator
  • ws91

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.

Thomas Matthews, 2018