2005 Muga Prado Enea Gran Reserva
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Tasting notes
There's no Prado Enea until the 2019 vintage, which will be released next year, so we retasted the 2005 Prado Enea Gran Reserva, which seems to be evolving at a glacial pace. It does have a much more developed nose than the rest of the wines I tasted with it; it's a lot more tertiary, with notes of truffles and forest floor, smoky and spicy with a touch of cured meat, iodine and brick dust. It's full-bodied with an earthy touch (the brick dust I was referring to), and its tannins are not fully resolved yet. It should continue aging effortlessly for years.
Critic scores
Neal Martin
James Suckling
More reviews and scores
Big and rich style with so much ripe fruit and toasted oak. Meat. Punchy. Drink or hold, but a long life ahead.
80% Tempranillo, 20% Garnacha, Mazuelo and Graciano. Chocolate, black fruit, poised and broad; has the physique of a boxer but the balance of an acrobat. Traditional Rioja flavours with serious structure. (RH)
Tempranillo, Garnacha, Mazuelo, Graciano. Historical and leading Haro winery dating back to 1932, the vineyards for Prado Enea are situated in Sajazarra (Rioja Alta) and were planted in 1976, they are the last to be harvested. Moderate yields (4,200 kg/ha). Wild yeasts, 20 days fermentation/maceration, 12 months in big oak tanks followed by 36 months in barrel. Prado Enea is produced only in great vintages. Rioja integrated style. Deep but delicate nose showing coffee, cacao, pencil lead, cloves and leather. Concentrated palate with a dominating woody character, good quality oak, tannins are still to be mellowed. It has a good future ahead and can be a good wine to bet on. Leathery finish. The 2005 is a little less classy than the great Prado Enea 2004. (FC)