Background

The Imperial winery is a small and unique independent artisanal winery within the original CVNE facility in Haro, where the company was founded. This has been one of Spain’s finest wines since 1920 and is only produced in years of exceptional harvests in Rioja: Imperial. The winery’s flagship wine was ranked the world’s best wine in 2013 by the prestigious American magazine Wine Spectator, becoming the first Spanish wine to receive this accolade. It takes its name from a special bottling run for the English market in a bottle known as the Imperial Pint (an imperial pint is approximately half a litre). The winery contains French oak vats of different capacities, and rigorous quality controls govern wine production. The wines are monitored using artisanal techniques adapted specifically for each plot. Barrels are aged inside their Eiffel facility, built by the popular architect’s studio in 1909.

Tasting notes

Intense ruby red colour. The nose is rich and enticing with black and red berry fruit and liquorice notes. The palate is generously fruity with toasty oak, supple tannins and savoury balsamic nuances and a long finish.

Winemaking

The 2007 vintage has been rated by the Rioja DOC as very good, with very healthy grapes at harvest. Rains were moderate, yet stable during the whole winter and through the month of May, with moderate temperatures, which advanced the growth cycle 10 days over the previous year. Spring and summer were particularly dry with temperatures higher than the average of the previous years. September started with milder temperatures, which allowed for an excellent phenolic maturation of the grapes. Harvest in our vineyards started in mid September and lasted until the end of October. The condition of the grapes was optimal in general terms. Only the healthiest and ripest grapes are selected, and following destalking, the grapes are cold macerated prior to a cold temperature fermentation. Following a long maceration to achieve optimum colour and structure, the wine goes through a malolactic fermentation, to refine the wine, and to leave it with the necessary acidity to complete its American and French oak maturation, and subsequent bottle ageing prior to its release to the market.

Food pairings

Grilled and Roasted Red Meats, Casseroles/Stews, Mature Strong Cheeses

Awards