Monopole 2012: Made from Rioja Alta Viura fruit. Fermented in temperature-controlled, stainless steel tanks. Light golden color. Florality along with aromas of pineapple, pear, apple, and green papaya. Refreshing on the palate with citrus notes. Easy drinking.
White 2011: The White label is only two years old and features barrel-fermented Viura juice. The grapes are cold-macerated for 6 to 8 hours prior to a light press after which the juice is fermented in new American and French oak barrels for 15 to 20 days. The wine rests on its lees -- with occasional stirring -- until it is racked off prior to bottling. Coffee and petrol aromas. Muted flavors. Spicy. Medium tannin and acidity.
Cune Rosada 2012: Made from Rioja Alta Tempranillo grapes which are kept at low temperature in stainless steel tanks for 24 - 48 hours before the juice is extracted. Fermentation occurs over an 8-day period. Strawberry color. Red berry and cherry confection aromas and flavors. Red fruit and fruit rollups. Reeks of carbonic maceration. Fresh and refreshing. Nice and easy does it.
Viña Real Crianza 2009: Blend of Rioja Alavesa fruit that is picked from bush vines that are planted on limestone and clay soils. The must is fermented in stainless steel tanks and then placed in American and French oak casks for malolactic fermentation. On the nose, richness, plums and other black fruits, vanilla, baking spices and sweet tobacco. Red fruit on the palate. Good levels of acidity. No rough edges. Persistent. Silky tannins. Balanced. Excellent wine.
Viña Real Reserva 2007: Hand-picked Rioja Alavesa grapes from low-yielding plots are macerated prior to alcoholic fermentation in stainless steel tanks. The wine is aged in American and French oak casks for 2 years prior to bottling. Herbs, dried thyme, forest floor, tea, baking spices. Bright red fruit. Late-arriving tannins. Elegant with a full, round mouthfeel.
Viña Real Gran Reserva 2005: Tempranillo-dominant blend made from high-quality grapes sourced from Viña Real's Rioja Alavesa vineyards. Fermented in stainless steel tanks with frequent pump-overs. Malolactic fermentation in American and French oak barrels. Racking and egg-white fining prior to bottling. Black fruits, leather, baking spices, vanilla, and cigar box. A little bit of jamminess on the fruit. Brighter than the Reserva. Silky tannins. Elegant.
Cune 2009: 18-month maturation in French and American oak post alcoholic and malolactic fermentation. Black fruits, tar, baking spices, and cinnamon. Oiliness. A little bit of VA. Red and black fruits on the palate. Tamarind.
Imperial Reserva 2007: Grapes sourced from vineyards around the village of Villalba in Rioja Alta. Fermentation in oak vats and stainless steel tanks. Matured in new and used American and French oak for 2 years followed by an additional 2 years in bottle. Violets, olives, plum, licorice, tar. Round on the palate with supple tannins. Great acidity. Persistent. Elegant and balanced. Long, sour finish with a little bit of heat.
Imperial Gran Reserva 2005: Grapes sourced from 20-year-old vines in Villalba and Haro. Low-yielding, bush-pruned vines. Cold maceration followed by cold-temperature fermentation and malolactic fermentation. Matured in American and French oak prior to bottling. Black fruit, tar, violets. Darker and heavier than the Reserva with grippy tannins. Can keep for decades.
Real de Asúa 2004: Grapes from low-yielding old vines from the best vineyards in Villalba and Haro are subjected to double selection and then fermented in oak vats. Post-fermentation maceration for 5 weeks with pump-overs and punching down of cap. Aged in 100% French oak barrels for 10 - 18 months. This wine is made in a more modern style. Penfolds Grange nose. Mint, eucalyptus, chocolate, coffee, leather, cigar box, tobacco. Structured.
©Wine -- Mise en abyme
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