Price:  £14.95 | Case Rate: £14.17
Ex Tax: £12.46

C.V.N.E - Cune Rioja Reserva 2014


  • Country: Spain
  • Wine Region: Rioja
  • Wine Area: Rioja Alta
  • Wine Maker: Basilio Izquierdo
  • Grape: Tempranillo
  • Grape Percentage: Tempranillo 85%, Graciano 5%, Mazuelo 5%, Garnacha Tinto 5%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now-2020
Duty/Vat Paid
WA: 89 (2014) VS: 92 (2012) JR: 16 (2012) WS: 89 (2013) JS: 92 (2012) WE: 89 (2012) TA: 93 (2012) W&S: 93 (2012)

Wine tasting notes

Intense ruby red, bright and deep in colour. Rich, deep aromas of bramble, red autumn fruit with a hint of balsamic and warm spices from fine oak. The palate is fine, complex and long, with balanced tannins and an excellent bright finish.

Winery Information


CVNE (Compagna Vinicola del Norte de Espana) is one of the most renowned and historic bodegas in all of Spain. Founded in 1879 by the Real de Asua brothers, Eusebio and Raimundo, the company has been an integral part of the Rioja region's ascendance in the world of fine wine. With their combination of traditional roots and innovative vision, CVNE has been one of Rioja's most reliable sources for high quality wine. The company is still run by descendants of the Real de Asua brothers, now.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)89 pts

Feb 2018 - Luis Gutierrez - The 2014 Cune Reserva has adapted its profile to more modern parameters, with aging in barrique for 18 months. It's a blend of Tempranillo with 15% Garnacha, Graciano and Mazuelo. It has an approachable profile, gentle and quite fruit-driven, with limited impact from the élevage. In the palate, the wine shows good balance and fine tannins.

Vinous/Antonio Galloni (2012)92 pts

May 2017 - Josh Raynolds - Bright ruby-red. Sexy, oak-spiced cherry and dark berries on the nose, along with hints of vanilla and woodsmoke. Sappy and focused on the palate, offering concentrated cherry, cassis and rose pastille flavors that become deeper and sweeter on the back half. Concentrated yet lively, finishing with impressive, fruit-driven tenacity and supple framing tannins. (2012)16 pts

Tasted March 2017 - Fresh, cherry-tobacco and coconut aromas. The wood is to the fore with coconut and warm allspice and dark chocolate with the cherry fruit crouching back but staying bright and whole. Pretty good if not thrilling. (TC)

Wine Spectator (2013)89 pts

Fresh and focused, this red offers black cherry, plum, licorice and smoky flavors, well-balanced by light, firm tannins and crisp acidity. Graceful. Drink now through 2021

James Suckling (2012)92 pts

Dec 2016 - An intense and ripe nose of black cherries, strawberries and plums with hints of soft spices. Full body, concentrated and juicy tannins and a refreshing, fruity finish. Delicious. Drink now.

Wine Enthusiast (2012)89 pts

Aromas of road tar and gritty black fruits come around but remain earthy. A chunky, slightly heavy palate is home to spicy, peppery plum and tomato flavors. The finish is lasting, snappy and drawing due to firm tannins and red-fruit acidity. Drink through 2022.

Tim Atkin (2012)93 pts

There was no Imperial made in 2013, which explains why this is such a serious wine in a rain-affected vintage. Blending Tempranillo with Garnacha, Graciano and Mazuelo, it’s a smooth, aromatic, densely textured red showing the stylish oak integration that’s a CVNE hallmark. 2018-28

Wine & Spirits (2012)93 pts

If you love the pleasures of traditional Rioja, you may be as charmed by this wine as I am. It's not flashy or insistent. In fact, it's sort of homely in its simplicity, more about delicacy and finesse than complexity. This starts out on tight red berry scents, builds tension with cool acidity, then adds depth with gentle sweetness, so the wine feels both firm and lush. Kudos to CVNE for one of the most compellingly drinkable 2012s you can find.

Vinification Notes

The grapes were hand picked from selected vineyards and, following destalking, they were fermented at controlled temperatures between 28 and 30ºC. Following a full malolactic fermentation to balance the acidity, and to round and soften the wine, it was matured for two years in a mixture of French and American oak, with rackings every six months. After bottling, the wine was cellared for a year before release.