TEMPRANILLO. [Pronounced: temp-rah-nee-yo]
A Spanish grape varietal, generally producing wine with slightly savoury characteristics. While Spanish versions usually reflect more leather, cherries and earthiness, Australian winemaking and terroir tends to product more fruit-driven examples with black cherry and blueberries driving the palate.
Medium bodied and with decent (but not usually overwhelming) tannins, it could be considered Spain’s answer to Italy’s sangiovese and complements the food of its country: chorizo, tapas, spicy seafood, paella, tacos, burritos… you get the drift. Generally more responsive in warmer climates, the Australian regions with most success making tempranillo are the Adelaide Hills, McLaren Vale, Heathcote and Margaret River.
A TRULY TASTY TANTALISING TEMPRANILLO!
A singing tempranillo to try out this summer is from the Willunga 100 vineyard in the McLaren Vale. Crack it open at your afternoon barbeque, and because it compliments food so well, you can enjoy it with just about anything (although it really shines with Spanish and Mexican flavours). It’s another great drop from wine‑maker Mark Farmilo, who has recently been working alongside Willunga in their winemaking.
The wine is highly accoladed: 93 points & five stars from Wine Orbit; 91 points from Patrick Eckel; 90 points from Huon Hooke and the 2017 vintage has recently scored 95 points and Gold with James Halliday!
“Excellent colour; very precise black cherries, spices and darker berries on the back-palate, fine but firm tannins. Will relish time in bottle, and its great balance willstand it in good stead. Quality oak, too.” – JAMES HALLIDAY, 1ST AUGUST 2019.