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New Customers Save $30 off $100+* with code MARCHNEW30

New Customers Save $30* with code MARCHNEW30

*New customers only. One-time use per customer. Order must be placed by 3/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Campos Reales La Mancha 2005

Other Red Blends from Spain
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    5.0 1 Ratings
    0% ABV

    Winemaker Notes

    Deep ruby/violet. Medium nose of blackberry, meat, dark chocolate, and earth. Round, rich mouth of berries, spice, leather and brown sugar.

    "Intense and complex for the price. Youthful and grapey on the nose, with primary cherry and blackberry aromas tinged by cracked pepper. Fresh, juicy and spicy, with a suggestion of tobacco on the finish."
    -International Wine Cellar

    Critical Acclaim

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    Campos Reales

    Campos Reales

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    Campos Reales, Spain
    2005 La Mancha
    Located around 110 miles southeast of Madrid, Bodega Campos Reales is situated in La Mancha region, the largest wine producing region in the world.

    The calcareous (lime) clay soils, with their surface san and shingle deposits, are ideal for maximum water retention, an essential element in an area of scarce rainfall. Extremes of cold in winter and heat in summer: climactic conditions that are ideal for producing excellent quality grapes.

    A wide variety of grapes can be found in our vineyards. Amongst the reds are Tempranillo, Garnacha, Tintorera, Cabernet, Syrah, Monastrell, Moravia, Merlot, and Bobal. Whites that thrive here are: Airen, Macabeo, Chardonnay, and Sauvignon Blanc.

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    HNYBCRCRT05C_2005 Item# 87550