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Tasting Notes
A Balance and Finesse wine with layered flavors of meyer lemon, pear, and honeysuckle, along with an attractive vein of minerality and a spicy white pepper finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Viura, also known as Macabeo, is a white grape variety widely planted in Spain, especially in Rioja and Catalonia. It produces fresh, medium-bodied wines with flavors of citrus, apple, and floral notes. Viura is often used in blends for Cava and other sparkling wines, as well as still wines.
Malvasia
Mal-Vah-ZEE-A
Malvasia is a diverse group of grape varieties found primarily in Italy, Spain, and Portugal. Malvasia wines range in style from dry to sweet and can be white, red, or rosé. They are known for their aromatic qualities, with flavors of stone fruits, citrus, and floral notes, often with a rich, honeyed texture.
Grenache Blanc
Gre-NASH BLON
In warm areas, Grenache Blanc makes rich wines, and is often blended with more crisp varietals for balance. That said, it is at its best when grown at higher elevations, keeping the acid and sugar and balancing roundness with fresh acidity and minerality.
Bodegas Muga was founded in 1932 by the Muga family in Rioja Alta. Viticulturists by trade, they soon grew and made their own estate wines. The winery is still owned by the Mugas and every single aspect of its operation is controlled and overseen by the family.
The Muga family are among Spain’s most important winemaking families, known not only for the quality of their wine, but also for their traditional winemaking philosophy, and goal of making wines with a sense of place. Every aspect of the winemaking process is still carried out in oak barrels and vats. Furthermore, every single barrel and vat is made at the winery by their cooperage team. The winemaking process is carried out with 100% indigenous yeasts, without any use of pumps, using egg whites for fining, and even candlelight to spot sediment during racking.
The Muga estate’s adherence to tradition is admirable, but it is their focus, consistency, and depth of flavor that characterizes their wines that impresses the most.
Lemon
Pear
Honeysuckle
