97 Points Robert Parker's Wine Advocate
The 2019 Prado Enea Gran Reserva is their more traditional Rioja, a blend of Tempranillo, Garnacha, Mazuelo and Graciano, mostly from Rioja Alta (Sajazarra, Cellorigo and Fonzaleche) at 550 to 700 meters in altitude, but the Garnacha is from different plots in the zone of Tudelilla at a high altitude. They didn't produce Prado Enea in 2017 or 2018, so this is the follow-up of the superb 2016. The bunches were harvested into 200-kilogram boxes, destemmed, put through optical sorting and fermented in small oak casks with indigenous yeasts. The élevage in barrel was extended to 36 months. The nose is phenomenal, keeping the essence of Muga with a touch of Garnacha perfume; it's still young and undeveloped for its age, not yet tertiary. The wine is full-bodied but fine-boned and has 14.7% alcohol, a pH of 3.46 and 5.81 grams per liter acidity. Still young, the wine has power and elegance and very good aging potential. 119,000 bottles produced. It was bottled in January 2023. The next vintages will be 2021 and 2022, and after that perhaps 2025, but certainly no 2023 or 2024 wine.
Winemaker Notes
The 2019 vintage, classified as Excellent, was very balanced and ripened slowly, marked by a moderately hot and dry climate, with cool nights favouring the complete maturing of the polyphenols, to produce wines with great structure, balance and longevity.
A medium-high robe and a bright black-cherry colour. On the nose, aromas of high intensity and great complexity unfold, with a predominance of ripe red and dark fruit, mingling with fine spices (clove, cinnamon) and nuances of cedar and cocoa, the result of the long cask ageing. In the mouth, the attack is silky and sappy, with medium body and lively acidity. The tannins are very soft and perfectly integrated, dissolving into a harmonious and balanced mouth-feel.
The finish is deep and very long, again with reminders of ripe fruit, sweet spices and slight hints of balsamic herbs.
A timeless Gran Reserva, perfect for enjoying now, but with extraordinary cellaring potential.
Food Pairings
Ideal with red meat and traditional roasts and game, as well as mature cheese
