Product Review
(a blend based on 85% tempranillo) Inky violet. An expansive, strikingly pungent bouquet displays cherry-cola, blueberry, violet, cracked pepper and smoky Indian spice scents. Palate-coating red and dark berry compote flavors are enlivened by zesty mineral and spice qualities and framed by velvety tannins. The finish strongly echoes the blueberry and vanilla notes and hangs on with real authority. This shows the 100% new French oak, but the fruit appears up to it.
Josh Reynolds
Coined by Jancis Robinson as "Spain’s answer to Cabernet Sauvignon," its style varies significantly depending on terroir and the wine-making techniques used. Cooler regions and stainless steel fermentation tend to produce Tempranillos with fresh strawberry and cherry like fruit, similar in body to Pinot Noir. Examples from hotter, more arid regions that undergo extended oak aging often produce richer, plumper, jammier wines, typically exhibiting chocolate, tobacco, and leather notes. Tempranillo provides the backbone of the highly regarded wines of Rioja, Toro and Ribera del Duero. In Rioja particularly, it is typically blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. In La Mancha and Navarra, it is commonly blended with Cabernet Sauvignon and Merlot to produce inexpensive, great-value wines. One of the few places Tempranillo has spread to is Spain’s neighbour, Portugal. Grown mainly in the Douro valley since the mid 19th century, where they call it Tinta Roriz, it is used as one of the key blending agents in port. Lately it has been used in the region's intensely rich, dry, table wines.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
