Tempranillo is one of the great red grapes of the world. Producing some of Spain’s best wines, the grape can make a range of styles: lighter rosé-style Rosado wines; fresh & bright, youthful, fruit-driven wines that are great drinking with grilled foods and tapas dishes; as well as more oaked, longer-aged styles.
Canberra has a climate well-suited to tempranillo. Warm days and cool nights suit the variety well, giving ripe fruit flavours including blueberry & cherry, as well as good tannins and enough acid to make the wine fit a range of foods.
This is our fifth Joven or "young" style Tempranillo. The fruit for this vintage was harvested on the 3rd of March 2017 from our upper and lower rows of out North block. The wine spent a brief period in old French oak, and blended with around 9% grenache before bottling on the 8th of June 2017.
A bit fun, a bit serious. Not just for tapas or other Spanish food, try the wine with any grilled dishes, roast pork or game meats. On a warm day, try it with a bit of a chill on the bottle.
Drink to 2020. Winemaker: Alex McKay. 13% alc.
Chris Shanahan from the Canberra Times Food & Wine wrote:
The vivid, crimson colour, spectacularly fruity aroma and buoyant, tannic, gently grippy palate make it a joy to drink on its own or with food.
Max Allen at Gourmet Traveller wrote:
The Spanish red grape tempranillo, with its ripe berry flavours and persistent but mellow tannin, is particularly well suited to the young, juicy, slurpable style of red wine currently in vogue - and this is a gorgeous example of the style.
Mike Bennie at Winefront wrote:
Vibrant, bright sniff of cherry cola, sweet spice, blackcurrant pastilles. Boing! Sweet-fruited and blisteringly fresh feeling to drink. Though sweetish, it’s light on, crisp and crunchy in texture, finishes mouthwatering and spicy, feels like something you’d drink in a hurry. It’s a cool expression, and a coolish expression of fruit. It deserves being served a little cool too. Fine tannins, that crackle of acidity and pretty fruit are highlights. Super.
25% whole bunches were used in the ferment of this Shiraz, which features notes of dark cherry, ripe plums, red fruits, black pepper and aromatic spices. The wine is medium-bodied,...
Made with 25% whole bunches, the base wine for this vintage was given 20 months in a mix of old and new French oak before tirage bottling in early 2016....
An effusive sparkling wine with spicy green apple aromas which continue to a full, lengthy palate that adds a little slate and citrus. Based primarily on Savagnin fruit blended with...
A softly textured Pinot Noir showing aromatic notes of red forest fruits, complex spice and forest floor. A refreshing mid-palate and fine, persistent tannins. The fruit comes from 25 year...