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Campo Eliseo Toro 2009

External Review:

Two of the most respected names in the wine world, François Lurton and Michel Rolland (with his wife Dany) decided to combine their international winemaking experience of over 70 years in the vineyards of the world and produce a premium wine in the Toro region of Spain. The fruit of their partnership is the rich and smooth Campo Eliseo, made from 100% Tinta de Toro. Only 15,000 bottles are produced each year. The 40 year old vines are gobelet-trained and the bushy vegetation helps to shade the grapes and preserve any moisture. After pruning the vines need very little attention and minimal treatments producing very low yields of concentrated berries. Careful extraction during the vinification process ensures the preservation and expression of the black fruit flavors of the Tempranillo and produces a wine renowned for its smooth richness. Sorted before and after destalking. Malolactic fermentation in barrels and kept on its lees for three months. Ageing for 18 months in new oak. Wine Spectator scored it 94 points and said “Rich yet balanced, this modern red offers plum, blackberry, coffee, mineral and spicy flavors supported by firm, well-integrated tannins. A smooth yet powerful wine that blooms on the finish.”

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External Reviews for Campo Eliseo Toro

External Review
Vintage: 2008 12/12/2014

Two of the most respected names in the wine world, François Lurton and Michel Rolland (with his wife Dany) decided to combine their international winemaking experience of over 70 years in the vineyards of the world and produce a premium wine in the Toro region of Spain. The fruit of their partnership is the rich and smooth Campo Eliseo, made from 100% Tinta de Toro. Only 15,000 bottles are produced each year. The 40 year old vines are gobelet-trained and the bushy vegetation helps to shade the grapes and preserve any moisture. After pruning the vines need very little attention and minimal treatments producing very low yields of concentrated berries. Careful extraction during the vinification process ensures the preservation and expression of the black fruit flavors of the Tempranillo and produces a wine renowned for its smooth richness. Sorted before and after destalking. Malolactic fermentation in barrels and kept on its lees for three months. Ageing for 18 months in new oak. Wine Spectator scored it 94 points and said “Rich yet balanced, this modern red offers plum, blackberry, coffee, mineral and spicy flavors supported by firm, well-integrated tannins. A smooth yet powerful wine that blooms on the finish.”



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