Tempranillo is a native of Spain and was brought to America, possibly as seeds, with the Spanish Conquistadors in the 17th century. Its name is a derivative
of a Spanish word meaning early, by virtue of its ability to ripen two weeks earlier than most other Spanish varietals. This Tempranillo is derived from a steep hillside in Lake County which is rich in volcanic soil. In California, this varietal is sparsely planted and rarely produced as a single varietal, which makes it a perfect varietal to add to our portfolio.Label Art by Mark Bowles of Orangevale, CADownload Tasting Notes
Rich and robust, this stand-alone
superstar is jam packed with red fruit aromas and bursts
with rhubarb and blackberry on the palate. This ageworthy
wine has a long, complex and tannic finish. We recommend
decanting the Tempranillo before enjoying with a skirt steak
or lamb. Tempranillo will add the spice to your food.
As seems to be the pattern over the past
few years, 2009 was a year of extremes. The rain that came
in May took the edge off the drought and were responsible
for the beautiful, full-strength photosynthetic canopies we
had going into harvest. We saw a roller coaster pattern of
weather throughout the summer, but it seemed as though
the grapes responded well to the fluctuation. The heat
wasn’t high enough and didn’t last long enough to damage
anything, but it gave the grapes a good push towards
ripening. The heat bumps brought up the flavors and the
cool weather kept the structure and acid intact.
The grapes were cold soaked prior
to fermentation in small open top fermenters. The grapes
were punched down by hand to maintain a delicate balance
between flavors, color and tannins. The wine spent 18
months in French oak before being bottled.
727 cases produced.