$5.00 per person
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,
This Saturday we will be visited by Katie Finn of Epic Wines who will lead us in a discussion of Spanish wines from C.V.N.E., which stands for Compañía Vinicola del Norte de España (The Northern Spanish Wine Company), one of the best-known producers in the Rioja. Cvné, is situated in Haro 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. La Cuné, as it is commonly known 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.
nv Paul Cheneau Brut, “Lady of Spain”
Cava was first introduced in 1872 and, by the turn of the century, cava was the wine of choice among the chic patrons of Barcelona’s elegant art nouveau cafes and cava bars. As a tribute to the fashionable ladies who made cava so popular, Paul Cheneau introduced the “Lady of Spain”. This Penedés sparkler is straw colored with greenish tints, shows steady effervescence, small bubbles and a gentle crown. The bouquet has a clean and elegant fruity aroma with hints of toast and yeast in the background. On the palate it is appetizing, fruity, well structured, rich and mature with a touch of honey, almond and a trace of dried herbs. The long finish includes a slightly toasted background flavor with pleasant traces of lees. The grape varieties in the blend are Macabeo (47%), Xarello (33%) and Parellada (20%).
2006 Monopole Blanco Seco
Monopole was created in 1915 to change the style of rustic and oxidized wines formerly produced in Rioja from the Viura grape variety. Cold skin maceration produces excellent aromatic extraction and after pressing, fermentation is carried out at cold, controlled temperatures in stainless steel tanks, to retain aromatic freshness. There are citrus and floral aromas, along with some grapefruit and orange blossom. The wine is fine and elegant on the palate with ripe citrus and mango and a balanced acidity, creating a long fresh, appealing finish.
2006 Cune Rosado
The grapes are held in stainless steel tanks at low temperature to prevent the start of fermentation. The juice is removed (saignée or bleeding) from the solids after around 24 to 48 hours, once the proper color is determined. The fermentation is then carried out without the presence of seeds or skins at a controlled temperature for around 8 days to obtain the required fruit levels in the wine. The wine displays ripe summer fruit & herbaceous notes on the nose continuing onto the palate and a long complex finish. The varietal blend is Tempranillo (80%) and Garnacha (20%).
2004 Cune Crianza
Fermentation took place in stainless steel tanks at approximately 80oF to retain varietal aromas. After fermentation the wine was transferred to American oak casks where it remained for at least 12 months, with regular rackings to develop its finesse. It has a nice elegant mouth feel, yet is very lively, with some spice notes and a very balanced acidity. The grape varieties are Tempranillo (80%) and the rest a blend of Garnacha Tinta & Mazuelo.
2000 Viña Real Reserva
After stainless steel fermentation, the wine is transferred to a mix of American and French oak casks to mature, for up to 2 years, before being bottled. Once bottled, it remains in cellar to continue its maturation prior to release to the market. There is good intensity on the nose, with ripe fruits, warm spices and elegant toasty oak. The palate is rich and velvety, with good acidity and tannin. The vanilla from the oak is beautifully married with the raspberry fruit of the Tempranillo producing a fine, rich, complex palate and long finish. The wine is balanced now, but has potential to improve.
2000 Contino Reserva
After stainless steel fermentation, the wine was given maceration time of 15-20 days prior to entering into the malolactic fermentation, and then transferred into a mixture of French and American oak barrels, for a nice 2 year rest. Once the wine is bottled, it is aged a further year in bottle prior to being released. You will experience an explosion of ripe berry fruits with hints of licorice and balsamic notes countered by an elegant touch of oak.