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Campo Alegre Tinto de Toro 2011

Tempranillo from Toro, Spain
  • W&S92
  • WE90
15% ABV
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15% ABV

Winemaker Notes

Lovely color of morello cherries. The nose is expressive with aromas of red fruits, cocoa and light notes of spice. On the palate it is round, structured and tannic.

Critical Acclaim

All Vintages
W&S 92
Wine & Spirits
While revealing the force of tinto de Toro’s tannins in all their power, this wine matches them with equal energy in its ripe fruit and spice. The vitality of its acidity completes the picture, a balanced portrait of this torrid zone of Spain.
WE 90
Wine Enthusiast
Robust black-fruit aromas of berry and cassis come with a mild animal note and leathery scents. This is jammy and a bit loud in terms of mouthfeel, while flavors of raisin, berry and chocolate finish meaty and loamy.
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Campo Alegre

Campo Alegre

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Campo Alegre, Toro, Spain
Campo Alegre, is the baby brother to Campo Eliseo, whose first vintage was produced in 2007 using the exact same attention to detail, but which is lighter in style. The wines are the fruit of a partnership with Michel Rolland. Allegre is a musical expression which means “in a quick lively tempo.”

Spain's remote, high elevation wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these 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 naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

SWS352600_2011 Item# 141079