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Castillo Ygay Blanco Gran Reserva Especial 1986 Marques de Murrieta 750 ml - Vino Blanco
₡1,000,000.00
No tax
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It is the first dry white wine in Spanish history to achieve the coveted 100 Parker points. A wine that transcends the boundaries of time. Tasting it reveals the history of our winery in its constant pursuit of excellence.
An exciting and unique wine, bottled in 2014 after more than 20 years of aging in American oak barrels and almost 6 years of resting in concrete tanks.
Incredibly complex and vibrant, it will continue to evolve in the bottle for many years to come.
Pairing: Woodcock roasted over charcoal from Garnacha vines with black truffle, foie gras, and aged brandy. Steamed spider crab meat with fresh handmade pasta. Stuffed and caramelized Iberian pig's trotters with oyster mushrooms and white truffle. Steamed hake cheeks with pil-pil sauce, and acorn-fed Iberian ham ravioli.
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An inimitable gem showcasing the grandeur of Marqués de Murrieta white wines. “One of the best white wines I have ever tasted.” Luis Gutiérrez for ‘Robert Parker Wine Advocate’.
Extended Information
Grape Varieties: 97% Viura and 3% Malvasía.
Alcohol Content: 13.5% vol.
Bottling Date: January 29, 2014.
Number of Bottles: 8,125 bottles (75 cl).
Serving Recommendations: We recommend serving at 14°C. To fully appreciate its aromas and complexity, allow to breathe for at least 30 minutes before serving.
AVBL6-106
Data sheet
- COUNTRY
- ESPAÑA
- REGION
- RIOJA
- ML
- 750
- TYPE OF CORK
- CORCHO NATURAL
- ALC. VOL
- 13.5%
- SERVING TEMPERATURE
- 14ºC
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It is the first dry white wine in Spanish history to achieve the coveted 100 Parker points. A wine that transcends the boundaries of time. Tasting it reveals the history of our winery in its constant pursuit of excellence.
An exciting and unique wine, bottled in 2014 after more than 20 years of aging in American oak barrels and almost 6 years of resting in concrete tanks.
Incredibly complex and vibrant, it will continue to evolve in the bottle for many years to come.
Pairing: Woodcock roasted over charcoal from Garnacha vines with black truffle, foie gras, and aged brandy. Steamed spider crab meat with fresh handmade pasta. Stuffed and caramelized Iberian pig's trotters with oyster mushrooms and white truffle. Steamed hake cheeks with pil-pil sauce, and acorn-fed Iberian ham ravioli.