Description

Un vin issu de vignes de plus de 100 ans situées dans l'emblématique Finca Ygay. Il incarne la modernité du domaine Marqués de Murrieta. Parmi ses secrets, une sélection rigoureuse des raisins qui lui confère un caractère intense tout en harmonie. Il a été désigné meilleur Reserva fabriqué en Espagne en 2009 selon le célèbre guide espagnol Peñín. María Vargas, la directrice technique, souligne que ce millésime est plus concentré et plus expressif que les précédents.

Fiche technique

Type de vin
Rouge
Millésime
2017
Alcool
14.5% vol.
Cépage
80% Tempranillo, 10% Cabernet sauvignon, 10% Graciano
Origine
Rioja

Dégustation

Température de service
16 ºC.

Vignoble et élaboration

Nom
Pago Canajas

L'avis des experts

Tim Atkin:

Dalmau comes from a single vineyard plot called Canajas, located on iron-rich clay soils at 465 metres. Made with Tempranillo and 10% each of Graciano and Cabernet Sauvignon, it's a youthful, vigorous, super concentrated blend that needs at least another five years in bottle. Firm and focused with 100% new wood, grippy tannins and layers of damson, cassis and blackberry fruit. 2026-32

James Suckling:

A rich, fruity red with loads of blackberry and blueberry character, as well as dark chocolate and walnut. Sweet berry with hints of sultana. It’s a little overdone now, but still manages to show lovely intensity and flavors. Full-bodied. Give it time to soften and come together. Tempranillo, graciano and a touch of cabernet sauvignon. Try after 2022.

The Wine Advocate:

It might not be my favorite style, and the vintage might not be the best ever, but the 2017 Dalmau Reserva is a serious and age-worthy red. It was produced with 80% Tempranillo and 10% each Graciano and Cabernet Sauvignon from the Pago Canalejas within the Ygay Estate, nine hectares planted back in 1945 at 465 meters in altitude. Each variety, harvested at different times in the second half of September, fermented separately after being destemmed and lightly crushed for 11 days at a controlled temperature, the Tempranillo in stainless steel and the Graciano and the Cabernet Sauvignon in small French oak vats. It matured in French oak barrels for 19 months. What I tasted was not yet bottled, but it was in concrete waiting for the 2020 harvest to finish to be bottled. The samples I tasted have a lot more Graciano, and they are taking more risk, going for more concentration, body and structure, trying to keep the elegance. It's dark and it's very powerful, very spicy but not really dominated by the Cabernet (other vintages have had a lot more Cabernet), and I see more of the Graciano in the blend than the Cabernet; it has the power. It has marked tannins and feels hard and still too young and undeveloped, and I think it will take even longer to be ready than previous vintages. This feels very powerful, so I would wait a few years for it. It will be bottled at 14.5% alcohol. Some 17,000 bottled produced.