Miguel Merino: Reserva 2014

2: Tempranillo 96%, Graciano 4%

5: rot, trocken; 14,0% Vol.; Trinkreife: 2021–2035; Verpackt in: 6er

3: Parker: 92/100; Tim Atkin: 90/100

6: Spanien, Rioja

7: Allergene: Sulfite, Abfüllerinformation
Abfüller / Importeur: Bodega Miguel Merino, Senor Miguel Merino Navajas, Carretera de Logrono, 26330 Briones (La Rioja), SPANIEN

Parker über: Reserva

-- Parker: The 2014 Reserva is the wine they first produced with the idea to rescue the traditional Reserva (and also Gran Reserva) wines that were almost dying in the mid-1990s. And from the vintages I have tasted, I think this 2014, though not an easy harvest, is the one that best resembles the wines from yesteryear. Yes, they used some French oak, but they kept using American barrels. It's still young, lively and a little creamy, especially when tasted next to the Gran Reserva. It has a balsamic, ashy twist, a medium body and polished tannins. It should age nicely. It's mostly Tempranillo with 4% Graciano. 5,523 bottles produced. It was bottled in March 2017. 92/100

Tim Atkin über: Reserva

-- Tim Atkin: Produced in a more classic style to appeal to traditional consumers, this assemblage of Tempranillo and 4% Graciano is aged in mixed French and American barrels and comes from cooler, north-facing sites. Sweetly wooded, with notes of vanilla and coconut and savoury wild strawberry fruit. 90/100

Weingut über: Reserva

-- Weingut: Balance and harmony are the key of a good Reserva wine. Nothing must be missing, but nothing should outstand: fruit, intensity, structure, longitude and personality must play in unison as a good orchestra. And that is what we pursue with this wine made from vineyards planted in the 60’s in steep limestone slopes of Briones.A classic coupage of Rioja Alta: Tempranillo (96%) and a bit of Graciano (4%) that brings fruitness and energy.The grapes were hand-picked and transported in small crates so that they arrive to the winery in the best conditions. Once there, all the bunches were checked again in the sorting table. We don ́t pre or post macerate our grapes: we try to follow a controlled and gentle fermentation in small vats to keep all the subtle aromas and flavours from our vineyards. Malolactic fermentation in new oak barrels.Two years in 19 new barrels built by Murúa with American oak staves and French oak heads. The wine was racked every six months and the barrels were topped every six weeks to minimize its oxidation.

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Miguel Merino

Mit nur rund 13 Hektar gehört Miguel Merino zu den kleinsten Bodegas Spaniens. Aufgrund der großen Pflanzabstände in Spanien sind 13 Hektar wirklich klein.

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