Style Profile at a Glance
| Attribute | Profile | Scale |
|---|---|---|
| Body | Medium-Bodied, Creamy & Focused | ●●●●● |
| Sweetness | Bone Dry | ●●●●● |
| Acidity | Lively, Crisp & Delineated | ●●●●● |
| Fruit | Green Apple, Pear Peel & Yellow Peach | ●●●●● |
| Oak | Integrated (Fermented in Vats & Light Toast Barriques) | ●●●●● |
Expert Tasting Notes & Estate Reputation
- 91 Points – Robert Parker's Wine Advocate: "The super young 2025 Blanco was cropped from a year with mildew and 15% to 20% lower yields, from vines in Rioja Alta and Alto Najerilla, mostly Viura with Garnacha Blanca and Malvasía Riojana—very little in 2025, because the variety suffered more from mildew. It fermented in large oak vats and 40% in barrel and was kept with lees for four months before being bottled. It has a very balsamic and raw nose, denoting its youth, with notes of bay leaf and a medicinal touch. It comes in at 13.5% alcohol, with a pH of 3.33 and 5.7 grams of acidity. Despite its youth, it feels super balanced, clean and focused, serious and chalky. This wine has grown in the last few years. 250,000 bottles produced. It was bottled in February 2026."
- 92 Points – James Suckling: "Fennel, lemon and grassy notes with volume. Medium- to full-bodied, more full than medium, this is viura and garnacha, textured with a herbal undertone but with stone fruit and texture on the finish. Drink now."
- The Wood Masters of Haro: Bodegas Muga remains an icon of the historic Barrio de la Estación in Haro, fiercely committed to traditional winemaking methods. Uniquely, Muga is one of the very few European houses to employ a full-time master cooper to build and toast all of their own wood containers. While many producers use simple stainless steel for entry whites, Muga treats its Blanco to barrel fermentation, extracting an authentic, world-class white Rioja celebrated for its deep texture and phenomenal longevity.
Highlights
- A classic Rioja white blend consisting mainly of Viura, layered with native Garnacha Blanca and Malvasía Riojana.
- Sourced from old, dry-farmed vines rooted in calcareous and iron-rich clay soils across the cool foothills of the Montes Obarenes.
- Fermented in a mix of large oak vats (60%) and new French oak barrels (40%), then aged for 4 months on its fine lees with constant, meticulous lees stirring (bâtonnage).
Tasting Notes
- Appearance: Pale straw-yellow with clear, star-bright greenish flashes.
- Nose: Lifted, fresh, and complex, opening with aromas of green apple, ripe pear, and elderflower, layered with wild fennel, soft baking herbs, lime zest, and a subtle undertone of toasted vanilla pastry.
- Palate: Dry, medium-bodied, and beautifully balanced. Energetic orchard fruit and peach flavors move seamlessly across the palate, driven by a crisp vein of integrated acidity. The mid-palate has a silky, creamy volume from the lees work, leading into a long, clean finish with a touch of chalky minerality and subtle salinity.
Serving Suggestion
- Temperature: Serve slightly chilled at 9–11°C. Avoid serving it ice-cold, which compresses the elegant barrel-fermented pastry and stone fruit complexities.
- Decanting: Not strictly required, though pulling the cork 10 minutes ahead of time helps the youthful, balsamic oak notes integrate cleanly. Delivers great immediate pleasure, with the structural focus to cellar nicely over the next 5–8 years.
- Western Pairing: Grilled white fish with lemon-herb butter, fresh oysters, roasted poultry, or paella with seafood.
- Asian Pairing: 水晶蝦餃皇 (Premium Steamed Prawn Dumplings / Har Gow), 蒜蓉粉絲蒸大扇貝 (Steamed Scallops with Garlic and Glass Noodles), or 潮州凍蟹 (Chiu Chow Cold Crab).
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