Only made in exceptional vintages, the highly anticipated 2011 Muga "Prada Enea" Gran Reserva is shipping tomorrow.
With back to back blockbuster vintages (rare to have back to back releases of this wine), the 2011 is indeed a hedonistic Tempranillo.
The grapes used for Prado Enea are always picked last to ensure ideal ripening.
Here's what you can expect:
"Aromatic and alluring, this generous red offers forest floor, tobacco and floral notes that frame a core of black cherry, plum, licorice and orange peel flavors."Wine Spectator
"...so compact with dark fruit, dark mushrooms and cedary spice." James Suckling
"...dense, dark and brooding, with chalky minerality and a finish that lingers"Tim Atkins
"...an open, expressive and hedonistic year for Prado Enea. The palate reveals polished tannins and some balsamic and developed flavors, truffle, forest floor and hints of cigar ash and incense."The Wine Advocate
Delicious now, you can easily set this wine down for another decade.
Press & Tasting Notes
“Better after 2021, but already so impressive.”
James Suckling • 99 / 100
"The most structured Prado Enea ever. A reduced center palate that is so compact with dark fruit, dark mushrooms and cedary spice. Full body. Wonderfully polished tannins and a long, long finish. Electric acidity. Muscular and well toned. The is a new classic that reminds me of great Spanish wines from the 1940s and 1950s. Better after 2021, but already so impressive."
“Open, expressive and hedonistic year for Prado Enea.”
Wine Advocate • 96 / 100
"The most classical of the wines from Muga, the 2011 Prado Enea Gran Reserva comes from a warm year that here was cooler than 2012, when they did not produce it. There won't be a 2013 either. So after this 2011, the following vintage will be 2014 but with fewer bottles and then 2015 and 2016. The wine has a developed nose with some tertiary notes, combined with some notes of ripe black fruit and sweet spices. It fees like an open, expressive and hedonistic year for Prado Enea. The palate reveals polished tannins and some balsamic and developed flavors, truffle, forest floor and hints of cigar ash and incense. Stylistically, this could be close to the 2006, which was also surprisingly fresh for the average ripeness found in Rioja in general. 92,000 bottles produced. It was bottled in early 2015 after almost 40 months in barrel. Time in bottle has polished the wine, and it's ready to drink on release, but it's a wine that is going to develop in bottle for a long time."