The Wines
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2009 Tempranillo
Alcohol: 13.9 %v/v
Ph: 3.61
TA: 6.3g/l
Residual Grape Sugar: 2.0g/l
Blended: February 2011
Bottled: 18th January 2011
Released: 24th February 2011
Food thought:
Roquefort Cheese, dried figs and hazelnuts. Braised wild duck.
Time in tomb:
3, 5 or 10 years take your pick; much more to learn.
2010 Tempranillo
Our homestead block has proven to be the perfect site for this Spanish stallion. It’s grown on shattered shale with full sunlight. It’s a variety that can go loco if treated too well; neglect it for a second and it will shed its leaf. Tempranillo is very testing at the best of times. I think we finally broke in this wild one with the 2009 vintage release and have followed up with another ripper.
Explosive nose, no guess work here… it’s Tempranillo. Strap on your flak jacket. It has root beer and sarsaparilla aromatics with a lovely twist of Amaro Averna (a classic digestive). I get the feeling that it may have medicinal properties. The fruit flavours show a suggestion of cherry ripe, redcurrant, cinnamon, and dark Morello cherries. Maybe Black forest cake?
The herbal notes dance all over the place. Sometimes I see peatiness or tobacco kiln and then the smell of a biscuit of dry tea extending to chaff. Clip the end of your cigar and watch..... the rest will come.
I think Tempranillo’s charm is on the palate; it is tarry with gravelly tannin. The mouth feels even and chalky, a perfect complement in the savoury arena.
Geology/ Paddock:
The Tempranillo is all estate grown on an east/ west ridge at 180 m above sea level. It is a hungry hill top with constant swirling winds. We have worked tirelessly to find balance (vine shape and ratio of fruit to leaf) in the vineyard and balance on the palate. The ridge is mainly composed of compact sedimentary shale with outcrops of ferric sandstone and some calcareous material in spots. Amazing views produce amazing wine.
