CVNE : Imperial Reserva 2019

Characteristics and tasting advice for CVNE Imperial Reserva 2019

Tasting

Appearance

The wine displays a deep garnet hue with subtle reddish highlights at the rim of the glass, reflecting fine concentration while retaining brightness and freshness.

Nose

The nose shows remarkable aromatic purity despite the presence of gentle spices from barrel aging. Blackberry and ripe plum dominate the aromatic profile, accompanied by hints of hops and aromatic herbs. With aeration, the bouquet gradually evolves toward notes of dark mushrooms, dried meat, toasted spices, stone, vanilla and iodine, revealing a striking, complex aromatic architecture that continues to develop in the glass.

Palate

On the palate, this wine offers juicy flavors of spiced berries that unfold with a medium- to full-bodied structure. The tannins are powdery, powerful yet remarkably refined, providing a solid framework while remaining polished and elegant. The wine progresses harmoniously from the attack through to a long, complex finish, marked by a creamy texture and a chiseled definition. The tannic structure calls for gastronomic pairing to fully express itself.

Food and wine pairings

This wine pairs ideally with grilled or roasted meats, notably beef, lamb or game. Aged hard cheeses also make an excellent match. Mushroom-based preparations—whether incorporated into meat dishes with sauce or served in a risotto—create particularly inspired harmonies with this wine.

Serving and cellaring

Imperial Reserva 2019 is best served at a temperature between 16 and 18°C. Decanting for 30 to 45 minutes before serving allows the wine to open up and reveal all its aromatic complexity. This wine can be enjoyed now but will gain in complexity through around 2036, with an optimal drinking window expected between 2029 and 2035.

An emblematic Rioja Alta wine combining finesse, precision and power

The estate

Founded in 1879 by brothers Eusebio and Raimundo Real de Asúa, Compañía Vinícola del Norte de España (CVNE) is the oldest family-owned wine company in Spain still operating continuously. Based in Haro in the station district, the estate now spans around one thousand hectares of vineyards across Spain’s most prestigious wine regions. Victor Urrutia Ybarra, fifth generation of the founding family, has led the house since 2003. CVNE stands out for its pioneering commitment to technical innovation and environmental sustainability, while preserving Rioja’s centuries-old traditions. The Imperial brand, created in the 1920s, is produced only in exceptional vintages, embodying the House’s absolute excellence.

The vineyard

The grapes for Imperial Reserva 2019 come from carefully selected plots located in the villages of Villalba, Briones and Torremontalbo, in the heart of Rioja Alta. These vineyards lie between 450 and 650 meters above sea level, benefiting from pronounced Atlantic and continental climatic influences that promote elegance and aging potential. The soils are mainly made up of limestone clays low in organic matter, with areas containing pebbles and alluvial deposits. These demanding soil conditions naturally stress the vines, which respond with moderate yields and greater fruit concentration. The plots, most of them over forty years old, are trained in bush vines, with a predominantly south-facing orientation.

The vintage

The 2019 vintage proved particularly favorable for viticulture in Rioja, offering excellent sanitary conditions and optimal ripeness. The exceptionally long 185-day growing cycle allowed the grapes to reach full phenolic maturity while preserving the essential acidity that characterizes Rioja’s elegant expressions. This combination of perfect vineyard health and ideal ripening conditions established 2019 as a vintage worthy of Imperial’s selective production.

Vinification and aging

The grapes for Imperial Reserva 2019 were hand-harvested and then placed in a cold room for twenty-four hours to preserve freshness and aromas. After a second rigorous sorting, fermentation took place in French oak vats of varying capacities with selected indigenous yeasts. Maceration lasted around twenty days with daily pump-overs adjusted as needed. Malolactic fermentation was carried out in concrete and wooden vats. Aging continued for twenty-four months in French (70%) and American (30%) oak barrels, with each plot aged separately before the final blend. Bottling took place in June 2022.

Grape varieties

Tempranillo (85%), Graciano (5%), Mazuelo (5%), Garnacha (5%)