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CVNE Vina Real Gran Reserva 2009

Tempranillo from Rioja, Spain
  • RP94
  • WS92
0% ABV
  • RP93
  • D97
  • W&S92
  • RP94
  • WE92
  • WS90
  • RP94
  • WS90
  • RP92
  • W&S90
  • RP92
  • TP92
  • W&S90
  • W&S92
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Winemaker Notes

Deep ruby red. Very intense and complex nose, stand out the notes developed during his ageing in barrels (coffee, spices, roasted) aromas of candied fruits and nuts. The palate is very structured, full bodied, sweet tannins and appreciate well integrated into the whole wine. This is an excellent wine with character and personality, complex nose, long in mouth, persistent aftertaste and a high potential for bottle aging.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The really impressive 2009 Rioja Gran Reserva is a classic among classics, mainly Tempranillo with just 5% Graciano, the wine fermented in stainless steel and matured in new barriques for 24 with rackings every four months. This is a ripe and powerful wine but not heavy. It has developed aromas of incense and smoked cured meat, sour cherries, plenty of spices that are almost curry-like. The palate shows good concentration, but it's medium-bodied with very fine tannins and good freshness. It is more than I expected, and to be honest for a Gran Reserva and for the quality it delivers, this is very fairly priced.
WS 92
Wine Spectator
Smoky and earthy notes give this firm red an austere character, but cherry, licorice and tobacco flavors shine through the firm tannins and lead to a juicy, floral finish. Shows balance and depth. Best from 2016 through 2022. 600 cases imported.
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CVNE
CVNE, Rioja, Spain
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Cvne, is situated in Rioja in the traditional neighborhood of the station, where the oldest wineries of Rioja Alta established themselves, for the main reason of transporting their goods to the port of Bilbao.

In 1879, two brothers decided to set up a business in the recently flourishing trade of the wine business. C.V.N.E., Compañía Vinicola del Norte de España (The Northern Spanish Wine Company) or la Cuné, as it is commonly known in Haro, was created. This cellar still reflects the origins of the company and is kept in the traditional neighborhood of the Haro station.

The Cune winery in Haro, is made up of a group of buildings, mostly from the 19th century and arranged around a courtyard surrounded by pavilions for the purpose of wine production, aging, and bottling.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

SKRSCU212_2009 Item# 119090