Campo Viejo
Campo Viejo Reserva
Rioja
2019
Vintage
Varietal
Tempranillo
Where it is, October 2026
At Peak: inside the peak window (2024-2035), within the full drinking arc.
This bottle is in its peak window through 2035, with a drinking horizon to 2041.
The ‘19 Campo Viejo Reserva.
Campo Viejo Reserva 2019 is a Tempranillo from Rioja, Spain.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Rioja Tempranillo should bring ripe cherry, plum and warm spice, with a subtle note of dried herbs in the aroma. The 2019 Campo Viejo Reserva is expected to have a smooth, balanced palate, supple tannins supporting the fruit and acidity keeping it fresh. Its peak continues through 2035 within a window to 2041; the finish should linger with berry, gentle spice and a savory edge that grows more pronounced as the wine opens.
The 2019 vintage
Campo Viejo's 2019 Reserva is a Tempranillo from Rioja, Spain.
About Campo Viejo
Campo Viejo's Reserva is a Tempranillo from Rioja, Spain.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised lamb shanks with garlic confit
The wine's balanced acidity keeps the pairing lively.
Grilled chorizo with smoked paprika oil
The pairing leaves room for the wine's firm tannins.
More from Rioja
Frequently Asked
What is Campo Viejo Reserva 2019?
Campo Viejo Reserva 2019 is a Tempranillo from Rioja, Spain.
When should Campo Viejo Reserva 2019 be opened?
The canonical CAI full drinking arc is 2022-2041. Within that arc, the peak window is 2024-2035. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Campo Viejo Reserva 2019?
Pair this wine with Bone-in ribeye with rosemary butter; Braised lamb shanks with garlic confit; or Grilled chorizo with smoked paprika oil.