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Campo Viejo Reserva Rioja 1994

Tempranillo from Rioja, Spain
    0% ABV
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    Winemaker Notes

    Made from a special selection of Tempranillo, Mazuelo and Graciano grapes and only produced in exceptional vintages. The fermentation takes place in satinless steel tanks; the blended wine remains 30 months in 225 liter American oak casks; a minimum of 2 years in bottle before release. The result is an elegant dark red with tawny hues, ripe fruit aromas blend with vanilla and clove flavors characteristic of the oak aging with supple tannins on your tongue ending in a round finish.

    Critical Acclaim

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    Campo Viejo

    Campo Viejo

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    Campo Viejo, , Spain
    Campo Viejo
    The old Campo Viejo wine cellar, founded in 1967, has given way to the Juan Alcorta Bodega, named after its founder. Located in Logroño, on the old road to Fuenmayor, the bodega is built on a plateau planted with vines and has panoramic views of the Ebro Valley and the Sierra de Cantabria mountains. It is situated right in the heart of La Rioja, the most prestigious growing region in Spain.

    Whole grape clusters are 100% gravity fed, without undergoing any type of pressure, which could adversely affect the quality of the wine. This gentle, painstaking winemaking process makes it possible to obtain smooth, harmonious wines, with lots of concentrated fruit aromas and flavors.

    A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

    Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

    Cinsault

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    Cinsault is a charmer in the Rhone River Valley, offering up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the Southern Rhone as well as other parts of the southern France. It thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red grape, Pinotage.

    In the Glass

    Though a minor portion of Chateauneuf du Pape, it plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés. On its own, it is supple, fresh and fruity with a hint of pepper or baking spice.

    Perfect Pairings

    Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.

    Sommelier Secret

    Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel and other grapes, such as Petite Sirah or Mourvedre in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”

    SOU69209_1994 Item# 9755

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