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Campo Viejo Grand Reserva 750ml

$57.00 $64.70 Save 12%
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Alcohol percentage 13.5
Bottle volume ml 750.0ml
Brand Campo Viejo
Gift box No
Country of origin Spain
Varietal Tempranillo


Fermented in stainless steel vats at a controlled temperature of around 28ºC. Maceration with skins for approximately 20 days. Aged for 24 months in French oak barrels (80%) and American casks (20%). Rounded off for 36 months in the bottle cellar

Tasting Notes

  • Appearance Appearance
    Medium to dark red color
  • Nose Nose
    Blackberries, blueberries, and plums, smoky, toasted wood nuances
  • Palate
    Smooth with soft and velvety tannins, great palate weight, extraordinary balance acidity.


  • 90
    90 points
    Wine Enthusiast

Sommelier Review

“Ruby red with a gold-tinged rim. Deep, vibrant colour.

A Complex nose. It retains the ripe red-berry fruit aromas of blackberries, blueberries, and block plums extraordinarily well. Gradually it opens up to reveal smoky, toasted wood nuances, with spices and hints of minerals and tobacco.

A Smooth mouth-feel, with sweet, polished tannins.

A long, elegant, perfumed finish with final hints of coffee with chocolate.”

Food pairings

  • Beef
  • Chicken
  • Duck
  • Lamb

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sangria cocktail in a wine glass

A classic Spanish red wine cocktail guide

Cuisine Red Wine
Servings 6
Preparation time 5 minutes
Cooking time less than a minute
Nutrition 225 ccls
Category Cocktail


  1. 1 bottle of Campo Viejo Grand Reserva 750ml (Preferably Grenache or Tempranillo)
  2. 45 ml of Your Favourite Brandy
  3. 480 ml of Your Favourite Ginger Ale
  4. 1 lemon
  5. 1 orange
  6. 1 apple
  7. 2 tbsp of sugar


  1. Cut the lemon, orange and apple into wedges.
  2. Add the fruits into a pitcher and muddle it for 45 seconds.
  3. Add the brandy and ginger ale and muddle it again for 30 seconds.
  4. Next, pour in the red wine. Add in the sugar. Stir gently to incorporate the flavours together.
  5. Cover the pitcher with plastic wrap. Rest it in the refrigerator for a minimum of 8 hours before serving.

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