While living in London as a young man, the Marques de Murrieta became fascinated by the wines of Bordeaux, which he noticed enjoying great success in England. In 1872 he planted 300 hectares of vines on his Ygay estate in Rioja. The superb quality of his wines, and his use of oak and other techniques learnt from France, attracted attention both in Spain and abroad. There the reputation of both Murrieta and modern Rioja was born.

In 1983, the estate was purchased by the Count of Creixell, a dynamic businessman. Many heads were shaken in sadness, but they had no need to worry. He has continued the principles, of innovation with respect for tradition first established by Luciano Murrieta.

These principles are embodied in the wines we are listing. Murrieta always picks the grapes at full ripeness, the reds being picked last. The Reserva Tinto is produced from 75% Tempranillo, 12% Mazuelo, 10% Garnacha and 3% Graciano. The grapes are fermented under temperature control before some 20 months in casks American oak and then a minimum of 18 months in bottle. We love its nose of oak and spice and its complex palate. A well-structured wine, richly fruity and immensely appealing.

Murrieta wines tend to more complexity than many other Riojas, due in no small part to the rich mineral deposits in the soil. The Reserva Blanco shows this beautifully. It is 85% Viura, 10% Garnacha Blanco and 5% Malvasia. The grapes are pressed in a traditional, wooden press, taking over 5 hours. This - and more than three years in cask - allows the classic, deep gold colour to develop and the ripe flavours to integrate with the background of oak. Finally, a minimum of 12 months is spent in bottle before release, making the wine immediately harmonious and most attractive.