Bruno Murciano, La Bruna Bobal ‘Cepas Centenarias Arena’ 2013

£41.00 (75cl)

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Bruno Murciano, one of the UK’s most well regarded Spanish Sommeliers, with more than 16 years of international experience, is pursuing a lifelong dream to produce a range of wines made from Bobal in his native homeland of Utiel-Requena. Working alongside his brother Jose Luís who looks after the viticulture and winemaking with the initial help of David Sampedro, one of Rioja Alavesa’s 5 th generation of vine growers from an extremely talented winemaking family, they have combined their joint experience and passion to produce an amazing range of Artisan Family wines from high altitude 7 hectares of organically grown vineyards above 900m. Bruno and Jose Luís use artisanal methods and biodynamic techniques, with very little intervention in the cellar, whilst following the lunar biodynamic calendar to achieve the very best results.

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Exclusively produced from a tiny plot of centenarian Bobal vines on sandy soils within the Las Brunas vineyard at 950m. Grapes hand harvested into 10kg crates, then transported via refrigerated trucks at 2°C to winery. Whole bunch fermentation with indigenous yeast in open top 4-5 year old oak casks of 500L. Matured for 24-30 months in the same barrels. Bottle aged for 24 months prior to release.Only 1 barrel made / 650 bottles.

Jancis Robinson (Purple Pages

Century-year old Bobal from the village of Caudete de las Fuentes. 2013 was an extremely hot vintage in Utiel-Requena.Taste blind. On the nose, it shows warmth-related aromas, very ripe black fruit and some mature notes such as earth and cloves. Well polished and mature, the wine is perfectly balanced and has a classic profile. The maturity and the spiciness dominate over the archetypal fruit charge that Bruno and José Luis's wines normally have. However, it has a very good herbal, toasty and spicy character. (FC) Points: 16 . Date Tasted: 25/01/2019

Robert Parker Wine Advocate (

The 2013 La Bruna label also mentions Bobal Cepas Centenarias Arena—centenary vines on sand (arena)—which is what the vineyard is. The uncrushed grapes fermented in one 500-liter oak barrel, where the wine underwent malolactic and 24 months élevage. It really feels like a wine from a bygone era—dark, almost opaque, with super ripe black fruit and generous oak. The palate is full-bodied, with lots of concentration and tannin, and it feels quite rustic. Maybe with more time in bottle? Only 645 bottles were filled in April 2016. ( Luis Gutiérrez) Points: 90. Issue Date: 30/04/2019


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