93 points Stephen Tanzer’s International Wine Cellar
91 points Robert Parker’s Wine Advocate
Bodegas Muga, owned by the Muga family since 1932, is located at Haro, Rioja Alta. When Isaac Muga Sr. passed away, his two sons took over and are representing the most traditional Rioja production today.
Muga is the only winery left in Spain that uses only oak throughout the process of elaboration. They even make their own cooperage from directly imported American and French oak.
The two top Muga wines are Torre Muga and Prado Enea. 2001 Muga Prado Enea came from Tempranillo vines that ranges from 17 to 76 years old. Selection of the best vineyard sites on the south facing hillside plots of Tempranillo with small-sized berries. Manual selection of the grapes in the winery guarantees the highest possibly quality of the wine.
Muga Prado Enea Gran Reserva is only made in the best years. 2001, the most spectacular vintage of the century in Spain, promises a super treat. When I tasted it, indeed the treat it was.
This classic, traditional Rioja treasure, (in my opinion the most collectible red wine from Muga production), spent 1 year in oak vats, 3 years in new Bordeaux barriques and a minimum 3 more years in bottle. Just like all reds from Muga, the wine was refined with egg whites and bottled unfiltered.
Elegant, ruby wine with aromas of oak, vanilla, spices, red berries and wild flowers. On the palate firm and focused. Soft, silky, texture makes this wine delicate and beautifully balanced. Acidity, velvet tannins and fruit expression makes Prado Enea traditional, perfectly structured Rioja capable of long aging.
In 2007, when visited the winery, we had the opportunity to taste 1976 bottle of Prado Enea from Muga cellars – and the wine was still holding on to its fame.
R. Parker suggests that 2001 Prado Enea should drink well through 2021.
Dry – Off dry – Medium sweet – Sweet
Light – Medium – Full body
No oak – Aged in oak
Retail price: under $60.00
Ideal food pairing:
The best on its own, but will pair well with selection of Manchego and other Spanish cheeses, jamon (Spanish cured ham), Beef Bourguignon, Flank steak with shitakee sauce, all kinds of tapas, Galician paella or roast