Cune Rioja Reserva - Casewinelife.com Wine Delivered

Cune Rioja Reserva

$27.95
Vintage

 

93pts James Suckling

"I like the smoked-meat, bark and berry aromas that follow through to a medium body with ultra-fine tannins and a long, creamy finish. Tangy and delicious. Hints of burnt orange at the end. Fresh meat, too." - JS

93pts Wine Enthusiast

"This dark-ruby-colored wine has a nose of pomegranate, milk chocolate and orange zest. It is bright on the palate, with cherry, raspberry, butterscotch, lavender and eucalyptus flavors. Boldness is equally matched in acidity and tannic structure, making for a long, elegant finish." - WE

90pts Robert Parker

"The iconic red 2018 Cune Reserva, the first wine they ever produced, is a blend of Tempranillo with 15% Garnacha, Graciano and Mazuelo from Haro. 2018 was a classical cooler vintage like many years ago and delivered a wine with 14% alcohol and good freshness. It fermented in 20,000-liter stainless steel vats and matured in French and American oak barrels for 18 months (down from 24). It's a cool and nice vintage, with complexity and fruit and feels developed and taking in tertiary character with hints of forest floor and truffles. It's polished and sleek with fine-grained, chalky tannins. A classical Cvne Reserva from Rioja Alta that is ready now." - RP

90pts Wine Spectator

"A fresh and accessible red, with an appealing mix of crushed cherry, fig cake, mocha and spiced orange peel set in a medium-bodied frame. Lightly chewy finish." - WS


From the Winemaker:

The grapes for the production of Cune Reserva come from the company’s Caballeros, Santo Tomás and Sarnamoros estates, all located in Rioja Alta in the towns of Rodezno, Villalba and Haro.

Alcoholic fermentation takes place at a controlled temperature in 20,000 kg stainless steel tanks where we alternate different types of remontage (traditional and pump), delestage and pigeage.  After fermentation, the wine undergoes heat maceration and remains in the vat for approximately 18 months. Then, after malolactic fermentation, the wine is aged in French oak barrels (partly new) and American barrels. The process continues for 24 months, during which the wine evolves, adopting the characteristic notes of the two types of wood. Following natural clarification, the second phase of ageing and balancing takes place. The wine remains in the bottle in our cellars for a minimum of 12 months before being released on the market.