Interview with Chema Ryan Murúa: Winemaker at Bodegas Muriel
Bio: PhD in Chemistry and BSc in Oenology. I’ve been working in the wine industry since
1999, based in the Rioja region as a winemaker. I’ve been with Muriel Wines since
2009, having previously worked for Cvne and Bodegas Bretón. I consider myself
fortunate to work primarily with the Tempranillo grape – internationally renowned and
capable of producing wines of remarkable complexity and elegance. It continues to
surprise me with its outstanding ageing potential and ability to evolve over time. For
me, winemaking is a joy – we create a product designed for people’s enjoyment and
as a gateway to the history and tradition of a region.
- Describe your winemaking approach in no more than three words.
Observe, be patient, and never take anything for granted. - What’s your favourite part of the job?
Harvest time – especially those magical moments when you know you’ve got
something special, and it transforms into a truly exceptional wine. Even after all these
years, that process still manages to surprise me – it’s when the essence of the grape
reveals itself fully in the wine. - Which aspect of the job keeps you awake at night?
Working with a living, ever-changing product means I’m always alert to what might
shift or evolve unexpectedly. - What’s your go-to drink at the end of a long day?
I like to go for wines that are completely different from what I’ve been tasting during
the day. If I’ve spent the day with young wines, I’ll lean towards the opposite – a wellaged wine. - What’s the best piece of advice you’ve ever been given?
During my first harvest, a veteran winemaker told me to always remember that no two
harvests are ever the same – and that I’d keep learning and being surprised. He was
absolutely right. - What was your greatest winemaking mistake?
Ignoring that advice. Thinking winemaking is a repetitive process leads straight to
mediocrity. - What’s the most important winemaking lesson you’ve learned so far?
To be patient, and to approach everything with as much dedication and care as
possible. - Which figure outside the world of wine inspires you?
Rather than a single person, I’m inspired by all those who quietly and selflessly
dedicate their lives to helping others. - Where would your fantasy vineyard be?
Anywhere on the slopes of my hometown, Elciego, in Rioja Alavesa. White,
calcareous, poor soils – but cool enough to bring out the best in Tempranillo and Viura. - If you weren’t a winemaker, what would you be doing and why?
I would’ve been a pilot – it was always a dream of mine. But an eyesight issue put a
stop to that. Outside of wine, aviation is a real passion of mine. - What’s the most memorable food match you’ve had with one of your wines?
Honestly, I can’t pinpoint just one. There have been many, and all quite different. What
they all had in common was balance – the food and the wine were in perfect harmony,
with no single element overpowering the other. - What role does sustainability have to play in a Master-winning wine?
A huge one. We’re working with a product that nature gives us directly. If we damage
or alter it, the wine can never be the same. Wine is about the future – it’s a long-term
pursuit. - Which type of wine do you drink most regularly?
I’m especially fond of old whites and reds – and every now and then, a vintage
Champagne. - Your home is on fire: which bottle do you save?
As many as I can carry! I’d save all the bottles that hold special memories for me. But
without a doubt, I wouldn’t leave behind a bottle of Conde de los Andes Tinto 2001.
There’s a very personal story behind it – and beyond that, it embodies everything I
love: origin, old vineyards in Rioja Alta, traditional winemaking and ageing in historic
underground cellars. It’s a wine – and a place – that captures the soul.