Campo Viejo Reserva Rioja 2001

View Larger

Share this page:

• Facebook
• Twitter

Snoothrank:

Starting at: $13.29 USD

5 Reviews

Add a review

Winery:

Campo Viejo

Varietal:

Riesling

Region:

Spain > Rioja

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2015

UPC:

 

User Tags:  meat, ovis, balance, (tree) fruit, resinous, stone fruits, cherry, oak, chemical, special occasion 

Customers Also Bought

• Artadi Pagos Viejos 2004

  Snoothrank: 4.5/5 Starting at $89.99 USD
• Bodegas Fernando Remírez de Ganuza Rioja 2001

  Snoothrank: 4/5 Starting at $69.95 USD

• Bodegas Valsacro Rioja Dioro 2001

  Snoothrank: 4/5 Starting at $46.54 USD
• Bodegas Roda Rioja Roda Ii Reserva 2001

  Snoothrank: 4/5 Starting at $57.99 USD

What to Expect

The Rioja region of Spain produces one of the world's finest, and most long lived wines: Rioja. Rioja's renaissance, in the latter half of the 19th century, was a direct result of the phyloxera bug that decimated vineyards around the globe. While English merchants came to Rioja to replace their French imports, the wines here actually have much more in common with Chianti. Both wines are blend relying heavily on one grape, in this case Tempranillo. Like Chianti's Sangiovese, Tempranillo usually produces a relatively high acid wine of medium to medium-full body. Tempranillo tends to produce wines with a dusty, leathery edge to its raspberry and blackberry fruit tones. With additions of Graciano, Mazuela and Grancha, the wines of Rioja can take on additional layers of flavor and aroma, but the tradition of extended oak aging for Rioja's great wines contributes to an even more obvious imprint. While the Spaniards have traditionally been fans of the strong vanilla and coconut components that American oak barrels have contributed to Rioja, more and more producers have turned to French oak favoring its more subtle spice tones. Rioja continues to undergo extended aging in barrel with Reserva and Gran Reserva bottlings, representing a producer's highest achievement, spending a minimum of 3 of 5 years respectively in the producer's cellar.

Explore