- 2020 - 2033
- Case size
- Available Now
Goedhuis, November 2018
The 2010 is seriously impressive. It’s a wine which comprises power, depth and concentrated fruit, all finely wrapped up with a sensational texture. Displaying aromas of dark and red forest fruits, allspice, and a sweet smoky earthy character, the palate delivers a framework of refined integrated oak and ripe tannins, along with a mouth filling richness of flavour; damson, crushed blackberries, dark morello cherries all layered and entwined with some sweet spices and mouth-watering balsamic acidity. Layered and complex, this is an exquisite offering. Delicious!
Wine Advocate, August 2016,
We're in for a treat with the 2010 Imperial Gran Reserva, a classic among classics in a classic vintage. It's very spicy and still slightly oaky, with ripe fruit without any excess; it is a serious, somehow Bordeaux-like, less-perfumed red. The palate shows that seriousness, with some dusty tannins and a dry finish. The texture is a little earthy, very good for food. This could be drunk now, but I'd give it some time in the bottle. The oak feels very nicely integrated, less noticeable than in warmer vintages like 2009. A very good vintage for this bottling. The category that was close to disappearing ten years ago seems to be alive and kicking with 50,000 bottles produced in 2010.
Vinous, May 2017,
Vivid ruby-red. Smoky oak-accented red berries, cherry pit, incense and mocha aromas show outstanding clarity and vivacity. Sweet, expansive, palate-staining raspberry, cherry pie, vanilla and floral pastille flavors fan out steadily on the back half. The smoky note reemerges on an impressively long, floral- and spice-driven finish that's given shape by supple, harmonious tannins. In the context of world-class Spanish wines, which this one is, there's truly outstanding value here.
Decanter, November 2018,
High-toned, dense and punchy yet harmonious and finely rendered, in a distinctly classical style. Impressive. Drink 2020-2027
Wine Spectator, June 2016,
Dried cherry, plum compote, black olive and cola flavors are supported by firm tannins and balsamic acidity in this plump red. Energetic yet harmonious, in the traditional style. Drink now through 2025.
Historic Rioja house, which includes the estates of Vina Real, Contino, Imperial, and Cune. They pride themselves on incorporating Rioja's tradition and modern innovation. C.V.N.E. stands for Compania Vinicola del Norte de Espana (The Northern Spanish Wine Company). It was established in 1879 and is still run by the same family today, now in its fifth generation.
By the far the best known of Spain's wine regions is Rioja, which takes its name from the rio(river) Oja, a tributary of the river Ebro. Lying in the north of the country, along the Ebro valley, the area is sheltered from rain-bearing Atlantic winds by the dramatic Sierra de Cantabria to the north and west. The hilly vineyards are interspersed with orchards, poplars and eucalyptus trees. Rioja is further divided into three sub-regions - Rioja Alta, Rioja Alavesa and Rioja Baja. The first two are best regarded, with vines planted on cool slopes with clay and limestone soils. The permitted grape varieties for Rioja are tempranillo, which is grown extensively in Rioja Alta and Alavesa and will form the backbone of all the best wines, garnacha, widespread in Rioja Baja and used to add body to the blend, and mazuelo (carignan) and graciano, both grown in miniscule proportions. The key to understanding Rioja is the technique used to mature the wine. Unlike most other areas of Europe, American oak barrels are used which give the wines their characteristic soft vanilla, almost coconuty flavour. Historically the wines were aged for periods far longer than legally required, until all the fruit character had died down and the end result was a light, tawny-coloured wine dominated by oak flavours. Although there are still supporters of this classic style, far more producers are making wines in a more modern way, allowing the dark berry fruit flavours to burst through balanced by a more judicious use of oak ageing and often opting for French oak now.