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Rioja Blanco Grand Reserva Capellanía 2019 - Marqués de Murrieta

Perhaps the best Rioja in the world, with 96 pts from Suckling & 95 from Parker!

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95 Tim Atkin
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Rioja Blanco Grand Reserva Capellanía 2019 - Marqués de Murrieta
all_star
top_notch
96 James Suckling
95 Tim Atkin

Marqués de Murrieta
Origin IconSpain / Rioja
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Capellanía 2019 by Marqués de Murrieta is arguably the finest white Rioja in the world—a wine revered by sommeliers, Masters of Wine, and critics across the globe. It’s a wine of structure, depth, and longevity, proving that when Viura is cultivated and vinified with care and respect, it can stand proudly alongside the world’s greatest white wines. Each vintage receives a shower of stellar scores, and 2019 is no exception: 96 points – James Suckling, 95 points – Robert Parker (Wine Advocate), 95 points – Tim Atkin MW 

This wine comes exclusively from the Capellanía vineyard, a 6-hectare plot planted in 1945 at the highest point of the Ygay Estate (485 meters). The limestone-clay soils and low yields produce fruit of exceptional purity and concentration. Made from 100% Viura, Capellanía 2019 by Marqués de Murrieta is fermented and aged for 23 months in French oak barrels (Allier), followed by 13 months in concrete tanks—a process that brings both elegance and precision. 

Capellanía 2019 by Marqués de Murrieta s a wine to enjoy now—or to forget in your cellar for the next 10 to 20 years. It is the white voice of Rioja, speaking with character, longevity, and aristocratic confidence. 

Tastes Like

Capellanía 2019 opens with a refined and layered aromatic profile: 
White stone fruits, pine nuts, lemon zest, bay leaf, hazelnut, smoke, buttered toast, and vanilla.

On the palate, it’s full-bodied and creamy, with vibrant acidity and a mineral backbone. A white wine with the structure of a red, yet the grace of a grand cru white Burgundy. 

Aroma
Body
Acidity
Aromas
White stone fruits, pine nut, lemon zest, bay leaf, hazelnut, smoke, buttered toast, vanilla
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Rioja, Spain
Variety Viura
Bottle Size 750ml
Barrique 23 months
Serving temperature 13°C
Aging 5 years
Closure Cork
Organic No
Marqués de Murrieta
Marqués de Murrieta Winery, founded in 1852 by Don Luciano Murrieta, was among the first Rioja houses to apply Bordeaux winemaking techniques and lead quality production as well as exports (including early shipments to Cuba and Mexico) . Its landmark estate, Castillo de Ygay, is now a museum (since 2019), and new state‑of‑the‑art production facilities were added next to it in 2021. The 300‑hectare vineyards thrive on calcareous‑clay soils at 320–485 m elevation, with hand‑harvesting practices in place. Since 1983, the Cebrián‑Sagarriga family has led the winery, blending tradition with innovation. In addition to its renowned red Riojas, the winery produces the white Castillo Ygay Blanco Gran Reserva Especial 1986, Spain’s first white wine awarded 100 Parker points.

PAIR IT

Ravioli with black truffle and aged Graviera cheese, shrimp tartare with caviar and bisque sauce, pan-seared sea bass fillet with beurre blanc .

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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Marqués de Murrieta

Rioja Blanco Grand Reserva Capellanía 2019 - Marqués de Murrieta

Origin IconSpain / Rioja
€104.80
Aroma
Body
Acidity
Aromas
White stone fruits, pine nut, lemon zest, bay leaf, hazelnut, smoke, buttered toast, vanilla

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