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Prado Enea Rioja Gran Reserva 2011 - Bodegas Muga
Bodegas Muga

PRADO ENEA RIOJA GRAN RESERVA 2011 - BODEGAS MUGA

  Spain / Rioja
€73.70
€66.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of Rioja’s diamonds with 99 pts James Suckling, 96 pts Robert Parker, 97 pts Tim Atkin, 96 pts Wine Enthusiast!

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Why do we love it?
Prado Enea Rioja Gran Reserva 2011 Muga is one of Rioja’s diamonds whose only competitor is itself. Each vintage struggles to beat the previous one and the astronomical distinctions and scores it gets (99 pts James Suckling, 96 pts Robert Parker, 97 pts Tim Atkin, 96 pts Wine Enthusiast) leave no doubt that we are talking about a top wine not only of Spain but also of the world!

The magnificent Bodegas Muga is located in Haro, in the heart of the Rioja Alta region. Rioja Alta is famous for its elegant, fruity wines that due to its altitude and climate retain freshness and acidity. Bodegas Muga is known for the top wines it makes, with the typical style of the region.

Prado Enea Rioja Gran Reserva is the flagship of the winery, which is made only in exceptional years and comes from old vines in the Sajazarra village, at an altitude of 550 meters. The blend consists of 80% Tempranillo and 20% Garnacha, Graciano and Mazuelo. The wine is fermented and matured in oak tanks of 16,000 liters, for 6 months. Then, is transferred to smaller, mainly French, used barrels, for 36 months for further maturation. It's lightly filtered, bottled, and aged in the bottle for another 36 months.

The 2011 vintage is considered to be a top vintage. Specifically, Suckling says that Prado Enea Rioja Gran Reserva 2011 Muga has the best structure ever!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
Prado Enea Gran Reserva 2011 Muga has deep ruby color and complex nose that unfolds gradually. Black cherry, plum, raspberry jam, vanilla, chocolate, coffee, nutmeg, leather, licorice, star anise, cedar, and tobacco compose a special bouquet.

On the palate, it has full body, medium (+) but ripe tannins and sharp acidity. Juicy red and blackberries are mixed with notes of bitter chocolate, forest floor, licorice, cinnamon, vanilla, and dried nuts.
Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 14%
Origin Rioja, Spain
Variety Tempranillo, Garnacha, Graciano, Mazuelo
Aromas Black cherry, plum, raspberry jam, vanilla, chocolate, coffee, nutmeg, leather, licorice, star anise, cedar, tobacco, blackberries, forest floor, cinnamon, vanilla, dried nuts.
Bottle Size 750ml
Barrique 36 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No

PRADO ENEA RIOJA GRAN RESERVA 2011 - BODEGAS MUGA

PAIR IT

with an Ossobuco ragout, a slow-roasted goat with rosemary, sage, and garlic, beef with mushrooms, or octopus in red wine sauce and star anise.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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