The palate is medium bodied with chalky tannins, flavours of dark plums and Morello cherries, with a hint of spice.
14.06 tonnes of estate-grown fruit were hand-picked from the vineyard's new blocks of this Spanish varietal (planted in 2007) at a Baumé of 12.5° on March 28, 2017, then transported directly to the winery, crushed and placed in open fermenters
At this stage the grape acid was adjusted and inoculated with yeast. For the following six days the crushed grapes were plunged and temperature controlled. The "must" (skins and wine) was then pressed and pumped to stainless steel tanks to allow secondary or "malolactic" fermentation to take place. At the completion of this process, the wine was racked to oak barriques for nineteen months of maturation. After minimum filtration, the Tempranillo was bottled at the winery in July 2018. 1061 cases were produced.
Drinking well now or will cellar for up to 5 years.
This wine has a striking deep purple colour and a nose that is suggestive of cherries, five spice and sarsaparilla. Ideally suited to the Australian climate and way of life, Tempranillo is a great accompaniment to Mediterannean cuisine and casual alfresco entertaining.