Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 1 to 6 years from vintage.
vintage1 yrs6 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

Aroma: ripe red fruit, powerful primary lift

Palate: velvety texture, well assembled tannin, noble wood nuances

Intense cherry, well covered in the glass, powerful on the nose with ripe red fruit, then velvety in the mouth with well assembled tannins and noble wood nuances.

What it pairs with

  • Grilled pork belly
    Velvety texture and short oak carry a fatty cut without weight.
  • Chorizo and chickpea stew
    Ripe red fruit and well assembled tannin suit a hearty pot.
  • Semi-cured cheese with quince
    Noble wood nuances sit against the sweetness of the quince.

History

Made from 95 per cent Mencía and 5 per cent Garnacha Tintorera off the family's own Villadecanes vineyards. It ferments twenty days at low temperature in 10,000 litre tanks, then ages five months in French and American oak and four more in bottle.

Facts

Producer
Bodegas Bernardo Álvarez · visiting guide
Grapes
Mencía (95%), Garnacha Tintorera (5%)
Classification
DO Bierzo
Oak
Five months in French and American oak, then four months in bottle
ABV
12.8%
Production
35,000 bottles
Price
€7-11 at retail
Drinking window
1-6 from vintage

Frequently asked about Campo Redondo Tinto Roble

What does Campo Redondo Tinto Roble taste like?

Intense cherry in colour and well covered in the glass. The nose is powerful with notes of ripe red fruit; the palate is velvety, with well assembled tannins and nuances of noble woods.

How long is Campo Redondo Tinto Roble aged?

Five months in French and American oak barrels, then four months in bottle.

When should I drink Campo Redondo Tinto Roble?

Drink within one to six years of the vintage, served between 12 and 16 degrees Celsius.

What food pairs with Campo Redondo Tinto Roble?

Grilled pork belly, chorizo and chickpea stew, or a semi-cured cheese with quince.

Tags

dry garnacha tintorera high acid medium body medium tannin medium term menc a mood rustic mood savoury occasion dinner party occasion weeknight old world pairs with aged cheese pairs with pork pairs with red meat price everyday still red value pick

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