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Flat front label of wine

Bodegas Campillo Reserva Rioja 1996

Tempranillo from Rioja, Spain
  • W&S90
0% ABV
  • WE90
  • WS90
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3.3 6 Ratings
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3.3 6 Ratings
0% ABV

Winemaker Notes

This wine holds an intense brick red color with a slight rustiness along the rim from the age. For a 1996, it surprisingly holds the color a much younger wine though. The bouquet displays persistent aromas of ripe fruit, clove and cocoa, with leather and cedar notes. Delightfully rich and inviting. This is a medium-bodied wine, velvety and smooth, with supple tannins and a seductive long lasting finish.

This is 100% Tempranillo the main varietal of Rioja. This Reserva is well matched for red meat, game, casseroles and hard, flavorful cheeses.

Martinez selected 125 acres in the Laguardia region of the Rioja Alavesa, widely considered the finest portion of the Rioja, as the site of his prized estate. As dictated by Campillo's strict aging requirements and precise standards of quality, only a small fraction of these bottles are ready for release each year – approximately one in every 27.

Critical Acclaim

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W&S 90
Wine & Spirits
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Bodegas Campillo

Bodegas Campillo

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Bodegas Campillo, Rioja, Spain
In the heart of the famed Rioja region, Spain's premier winemaking appellation and source of the country's finest red wines, Bodegas Campillo is set like a rare jewel against the dramatic backdrop of the Cantabria Mountains.

Campillo is produced by Bodegas Faustino, one of the most celebrated names in modern Spanish winemaking and the Rioja's single largest source of Reserva and Gran Reserva wines. However, this showcase winery is the Julio Faustino Martinez' personal mission create limited production, hand-crafted wines of exceptional quality united with architectural beauty.

Martinez selected 125 acres in the Laguardia region of the Rioja Alavesa, widely considered the finest area in the Rioja, as the site of his prized estate. The Campillo vineyards, characterized by arid, lime-clay soil and sheltered from extreme weather by the nearby mountain range, offer optimum growing conditions for Tempranillo, the classic Rioja varietal.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

SWS65211_1996 Item# 87200