(2006 Vintage) The grapes used for making Prado Enea, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are then fermented naturally in 10,000-kilo oak vats with no temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. This wine is aged in 16,000-litre capacity oak vats for twelve months and then (minimum) thirty-six months in oak casks and (minimum) thirty-six months in the bottle. After cask-ageing the wine is gently fined using fresh egg whites.
Tasted by winepaw on 4/5/2014 & rated 94 points: Rich, very well balanced, dark fruit flavors with earth, leather & spice. Good value in a classical, well made Rioja Gran Reserva. Drinking well now, but should hold up well for years. (594 views)
Deep ruby colour. Powerful aromas of dark fruit and Christmas cake. Juicy black fruit followed by silky tannins some leather with rich vanilla and spicy mid-palate followed by good length. Nice layers - lovely rich Rioja.
Quite good needs a bit of time to open but great finish.
Rioja Alta region