Muga - Prado Enea Gran Reserva 2016 (750ml)
James Suckling: 97 Points
"Complex aromas of dark fruit with violets, walnuts and chocolate. Classy. It's full-bodied with plush yet fine velvety tannins, and a precise and pointed finish. Juicy and savory. Tight finish. It's very long. This is beautiful now but will be even better in three or four years. Linear and vertical at the same time. Try after 2026."
Wine Advocate: 97 Points
"The expressive, complex and nuanced 2016 Prado Enea Gran Reserva is a textbook traditional Rioja in the making. 2016 was a very elegant year, with aging potential, volume and very good acidity and freshness. It's full-bodied but fine-boned, has 14.5% alcohol, a pH of 3.6 and 5.25 grams per liter acidity. It has terrific balance, with all the components in the right proportion to age superbly in bottle. They have also been working on the selection of wood used. This wine matured in French and American oak barrels for three years, and the oak is super integrated. 127,808 bottles produced. It was bottled in January 2020. It was an exceptional year with volume and quality." - Luis Gutiérrez 97+ Points
Wine Enthusiast: 97 Points
"Deep ruby in color, this wine has a nose of cocoa powder, coffee bean, lavender and cherry. It is smooth at first sip, with tannins that slowly build in volume and then drift away to reveal black cherry, blackberry, chocolate, mint and orange-zest flavors. The brilliant finish is marked with a floral note. Drink through 2036." - Mike DeSimone
Vinous: 96 Points
"Aged in barrel for 36 months, the 2016 Gran Reserva Prado Enea is a blend of Tempranillo, Garnacha, Mazuelo and Graciano from Rioja Alta. This dark garnet wine reveals thyme, plum and sour cherry notes, accompanied by reductive nuances of matchstick and saffron. Additionally, it displays hints of biscuit, wax and dried flowers. On the palate, it is dry, supple and chalky, with a juicy, energetic flow that leads to a long-lasting, complex finish. While the leaner style brought on by the cold vintage may appear slightly unsubstantial for Prado Enea lovers, it remains absolutely delicious." - Joaquín Hidalgo
