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Cune Reserva 2005

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Winemaker's Notes:

C.V.N.E., or to give it its full name, Compañía Vinicola del Norte de España (The Northern Spanish Wine Company) was ...

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Winemaker's Notes:

C.V.N.E., or to give it its full name, Compañía Vinicola del Norte de España (The Northern Spanish Wine Company) was established on the 24th of March 1879 in Haro, Rioja. Set up by two brothers, Eusebio and Raimundo Real de Asúa, their aim was to capitalize on the flourishing new trade in wine. C.V.N.E. is based in the traditional neighbourhood of the station, in the heart of the Rioja wine region. Historically, some of the oldest wineries of Rioja Alta established themselves here in order to benefit from the ease of transport via rail to the port of Bilbao, the most efficient form of transport in those days. The grapes were hand picked from selected vineyards and, following destalking, they were fermented at controlled temperatures between 28 and 30°C. Following a full malolactic fermentation to balance the acidity, and to round and soften the wine, it was matured for two years in a mixture of French and American oak, with rackings every six months. After bottling, the wine was cellared for a year before release. The 'Cune Reserva' displays an intense ruby red, bright and deep in colour. Rich, deep aromas of bramble, red autumn fruit with a hint of balsamic and warm spices from fine oak. The palate is fine, complex and long, with balanced tannins and an excellent bright finish.

C.V.N.E., or to give it its full name, Compañía Vinicola del Norte de España (The Northern Spanish Wine Company) was established on the 24th of March 1879 in Haro, Rioja. Set up by two brothers, Eusebio and Raimundo Real de Asúa, their aim was to capitalize on the flourishing new trade in wine. C.V.N.E. is based in the traditional neighbourhood of the station, in the heart of the Rioja wine region. Historically, some of the oldest wineries of Rioja Alta established themselves here in order to benefit from the ease of transport via rail to the port of Bilbao, the most efficient form of transport in those days. The grapes were hand picked from selected vineyards and, following destalking, they were fermented at controlled temperatures between 28 and 30°C. Following a full malolactic fermentation to balance the acidity, and to round and soften the wine, it was matured for two years in a mixture of French and American oak, with rackings every six months. After bottling, the wine was cellared for a year before release. The 'Cune Reserva' displays an intense ruby red, bright and deep in colour. Rich, deep aromas of bramble, red autumn fruit with a hint of balsamic and warm spices from fine oak. The palate is fine, complex and long, with balanced tannins and an excellent bright finish.

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