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| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 91 pts. in 47 notes) - hiding notes with no text | | | Tasted by amateur62 on 12/16/2023 & rated 92 points: 85% Tempranillo, 10% Graciano and 5% Mazuelo from their Rioja Alta vineyards. Aged in American and French new and used oak barrels for two years. Total acidity 5.3, alcohol 14% vol.
Decanted 3 hours before dinner. On the nose a bit shy, black fruited with first tertiary notes, on the palate full bodied, good freshness and depth, smooth tannin and long finish.
According to the vintage, more on the modern side than the 2010 vintage and not the long runner but therefore already very approachable. Matched perfectly to the lamb and the gratin dauphinois. Drink within the next 12+ years and give it a long decant to get a good result. (422 views) | | | Tasted by ricard on 5/24/2023 & rated 94 points: Still very dark, inky and young. Smoky and tarry. Hugely concentrated and restrained. Doesn't have the perfect sphericity of the 2010, but really impressive balance between oak, sugar, fruit and tannin. Supremely elegant. (672 views) | | | Tasted by Smahlatz on 11/1/2021 & rated 89 points: Will this had improved markedly since last tasting over 2 years ago. There is a buttery depth the oak brings that I don't mind at all surprisingly, but it is will integrated. Bright Tempranillo fruit. A medium finish. No rush. (1733 views) | | | Tasted by salarvcj on 9/7/2021 & rated 85 points: Good mature Rioja, took a while to open up was better on the palate than the nose (1738 views) | | | Tasted by salarvcj on 5/3/2021 & rated 90 points: Lovely mature Rioja. Ready to drink now but will drink well for ages yet. (2149 views) | | | Tasted by Brian of Mull on 12/2/2020 & rated 92 points: Opened for 2 hours. Color is deep red/purple. On the nose: Cherry liquor, plums and some anise. On the palate: Plum, dark chocolate and spices. Nice length, acidity and mouthfeel. It’s a little one dimensional but very enjoyable. If it had a bit more complexity I would score higher. Decent value for money on this. It’s young and could use a few more years in bottle. I think it will score higher in a few years. (2446 views) | | | Tasted by chrisdgsmith@hotmail.co.uk on 10/18/2019 & rated 89 points: I wasn't focused on making notes at the time of drinking this but can relate to most of what Oenoed says in their review. It's much too young to suit my palate at present and I'll certainly not touch another for at least3 years, possibly 5. I'm hoping that as well as softening (it's a bit raw and quite tannic still), the wine may fill out a little, since it seemed to show a slightly dilute character to the fruit. (3424 views) | | | Tasted by tjin on 10/8/2019 & rated 89 points: Interesting nose, fruitier than typical for a Rioja. Cherry, blackcurrant, mocha, and oak on the palate. (2531 views) | | | Tasted by OenoEd on 7/21/2019 & rated 90 points: Still very young, needs 5-8 years to fully exhibit attractive secondary flavors from its complex acidity. On the nose, after 3 hour decant, there are iron shavings, cocoa bean, black plum skins, and persimmon like spicy sweetness. As expected, this is light bodied, but not insipid, and the slightly tart plum skin acidity dominates. It’s clean and well made, light tobacco and cedar notes, with 20 seconds of dusty cocoa tannins on the finish. This will round out and gain a point or two over time. If you try it young, pair it with mildly spicy longaniza or chorizo (i prefer the former with its slightly coarser texture and aggressive pimenton smoke ) and braised white beans, so that the acidity can balance the meat, and the creamy beans can add richness. (2659 views) | | | Tasted by KSWinegeek on 6/17/2019 & rated 89 points: Black cherry - red color. After two hour decant, the predominant nose is of oak followed by black fruit, spice and tobacco. The palate still exhibits tannins and black fruit. Might show better in time (2354 views) | | | Tasted by NateR on 3/2/2019 & rated 84 points: Austere. Aromas of black pepper and plum, but very mild. Flavor is also very mild, and dominated by the tannins. Rated after one hour in the glass. (2175 views) | | | Tasted by maxwell18 on 11/16/2018 & rated 92 points: Blueberry and currant mask the cherry that I expected more from a Rioja, although it is still there. Pepper and spice in the middle with floral notes. An interesting chocolate / espresso finish yields a nice drinkable wine. We tasted it blind and actually guessed a cab at first due to the darker color of this wine than expected. (1693 views) | | | Tasted by Tige on 10/19/2018 & rated 91 points: Apparence: teinte violette, pas si opaque pour un tempranillo.
Nez: vanille, violette, un peu de fumée.
Bouche: tanins très présents mais fins et agréables, pas mal de fruits, un peu de vanille mais pas sucré, assez corpulent mais pas lourd, moyennement long.
Un vin certainement jeune mais tellement déjà bon. Content d'avoir du 2010 mais je prendrais bien d'autre 2011.
Bon QPR. (1826 views) | | | Tasted by mydi on 9/14/2018 & rated 90 points: Past notes on on target. Nice wine. (1600 views) | | | Tasted by Bssuthar on 6/29/2018: Drink now or hold (2018) (1933 views) | | | Tasted by kgsrq on 3/2/2018 & rated 92 points: This was a PnP on a Friday night. Upon opening, the nose was a little off-putting, but with a little shake, changed quickly to a pleasant and somewhat floral nose. Nice deep color in the glass as expected. First glass showed notes of leather and maybe a bit of tobacco, with a nice mouth feel. The second glass, about 30 minutes later, showed definite notes of chocolate, which was a surprise and very pleasant. A very nice value at $40. Glad I have a few more. (2023 views) | | | Tasted by GTFreek on 12/6/2017: Medium nose shows menthol, roasted pepper, red plum, fresh herbs, mesquite. Palate gives medium bodied style, pretty notes of dried fruit, blackberry, peppercorn, dill, forest bark. Interesting style, nice wine. (1890 views) | | | Tasted by graemeg on 11/20/2017: Etihad Business CLass & Lounges; 11/20/2017-11/24/2017 (Sydney, Abu Dhabi, Frankfurt): Dark graphite aromas. Iodine. Not oaky. Medium weight. Dark red fruit flavours. Despite the initial weight it’s a bit thin; the initial rich impression doesn’t really carry through on the palate which is a bit diffuse lacking concentration. Confected red flavours and faintly gritty but soft tannins. Short/medium length finish. (2206 views) | | | Tasted by KRKacs on 10/29/2017 & rated 90 points: Bright cherry and plum on the nose, with grilled meat and iron undertones. Strong tannins with good acidity. A little young. (2024 views) | | | Tasted by skurtz on 9/28/2017 & rated 91 points: Pnp in the UK. Bright berry and cedar nose. The palate is bright red cherries, with a touch of raspberry. The acidity and fruit are extremely well balanced and complementary - a great food wine, today with bread cheese and hot steak and onion pie. Excellent QPR and a delicious, accessible expression of rioja. (1962 views) | | | Tasted by sdwineguru on 8/22/2017 & rated 91 points: Mid-dark ruby; rich Tempranillo nose, pomegranate, manzanita; mid-body; balanced; nice structure; long smooth refined finish. Good food wine. w/carne asada (1781 views) | | | Tasted by Mech-E on 4/6/2017 & rated 92 points: The first Rioja that I can say I enjoyed and we had 2 at Restaurant Els Tinars in Girona, Spain. Unbelievable meal and damn fine wine. Solid. Concentration spot on for this varietal. Personality is dark fruited with a bit too much oak right now but will be smashing in 5 years. Hard to fault. Solid buy, if you can find it in the wild. (1938 views) | | | Tasted by Neecies on 3/5/2017 & rated 90 points: Tastes more like sangiovese than Rioja with upfront sandalwood, then spice. Classy overall, fruit opens in the mouth. Loved this. (1848 views) | | | Tasted by swapdoc on 3/1/2017: A polished, balanced, complex wine, showing mostly ripe plums, mineral overall feel, some freshly baked plum and blackberry tart flavors. The wine is not tannic and is drinking easily now. The fruit is multilayered with a good balance between ripeness and acidity. Oak aroma is prominent. More of an international style wine, with a more smooth though sophisticated interpretation of a vibrant young Rioja. (1700 views) | | | Tasted by Harley1199 on 6/1/2016: A pitch-black colour with violet tones .
Intoxicating wine , insulting because its youth.
Aromas of slate and balsamics. Densein the mouth . Still drying by the presence of wood so needs time to suffocate but if you feel like a beaver, right now this is your bottle.
De un color negro, negrísimo con ribetes violáceos.
Vino intoxicante, insultante de su propia juventud.
Aromas a pizarra y a balsámicos. Denso en boca. Todavía muy secante por la presencia de la madera necesita tiempo para sofocarse pero si te sientes un castor, esta es tu botella. (2452 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Spain’s New Releases, Part 2: Triumphs and Travails (May 2017) (5/17/2017)
(Cvne (compania Vinicola Del Norte De Espana, Cune) Imperial Reserva (rioja) Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2017, Issue #67, Recently Tasted Spanish and Portuguese Wines March 2017
(Rioja “Imperial” Reserva- Cuné (Rioja Alta)) Login and sign up and see review text. | By Panel Tasting
Decanter, Premium red Rioja (12/12/2016)
(CVNE, Imperial, Reserva, Rioja, Mainland Spain, Spain, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (12/5/2016)
(CUNE Rioja Imperial Reserva, Spain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and Decanter and JamesSuckling.com. (manage subscription channels) |
| C.V.N.E. (Compañía Vinícola del Norte de España) Producer website
U.S. Importer (add'l info)
alternate U.S. Importer (add'l info)C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Imperial Reserva
- CVNE founded in 1879 by the brothers Eusebio and Raimundo Real de Asúa, and the business has since remained in the hands of their descendants, currently in the fifth generation
- 13% alcohol
- fruit sourced from vineyards around Villalba and Haro, using only that from vines at least 20 years-old; blend of 85% Tempranillo, 10% Graciano and 5% Mazuelo, all harvested by hand, destemmed and cold-macerated, before temperature-controlled fermentation in stainless steel, malolactic fermentation and subsequent ageing for the prescribed time in a mixture of French and American oakTempranillo Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society
Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.
WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.
The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoLa Rioja Alta Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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