Only the finest vintages from the 741-acre Ygay Estate are used to make Castillo Ygay. This Gran Reserva Especial is made from tempranillo and mazuelo from vineyards located at 500 meters above sea level. Limited in production and sought after all over the world, it is the worthy choice for the winery's emblematic Castillo Ygay label.
Pairs beautifully with baked beef sirloin, cameroon black pepper and wild mushrooms, as well as roasted suckling pig with baked acid apple. Decanting the wine for 20 minutes is recommended.
Tim Atkin 97 points
Following on from the 2005 and 2007 releases, this is another stylish, complex, world-class red from Vicente Cebrián and María Vargas, with 19% Mazuelo providing the backbone of this ageworthy wine. The heat of the vintage has put plenty of flesh on the bones, complementing the savoury, spicy elegance. The tannins and acidity add balance and refinement. What a wine!
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