‘We planted the Tempranillo vines in 2004 and we have just an acre (1000 vines) of Tempranillo. Lionel and myself planted these vines 100% by ourselves. The vines are now well established and are fully dry grown, and they are thriving. In fact at the 2018 vintage they were the only variety that showed no signs of stress and the fruit was in a perfect condition - big bunches and not a single raisin. It shows that it has its origin in the Mediterranean and is used to a hot and dry climate.
The current production is between 4 to 5 barriques, or 1200 to 1500 bottles. It is usually the first of our grape varieties to ripen and we harvest it mid to late February. After 2 to 3 days of cold soak the Tempranillo ferments for around 15 days on skins. It is pressed to tank (with our manual basket press) and settled before filled in barriques. The barrels are older French oak (tight grain), 2 to 6 years old and the Tempranillo is bottled without fining or filtration 24 months after vintage’.
Tasting Notes: The Tempranillo 2016 continues in a classic Spanish style of previous vintages, presenting a medium dark colour with aromas of spice and vanilla interlaced with dark fruits – cherries, mulberries, blackberries. The oak is subtle and tannins are quite soft yet the wine will benefit from being opened early. After a while in the glass, the texture becomes richer with a long finish.
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