History
I was introduced to
Tempranillo-based wines during my first trip to Spain in the mid-1990’s. This
inspired me to produce my own Tempranillo. For the first time since we began
sourcing our Tempranillo from Clover Creek Vineyard, we regrettably chose not
to use the grapes due to quality issues in the vineyard. This vintage was
produced from 100% Tierra Alta Vineyard grapes. We have sourced Tempranillo
grapes from Tierra Alta Vineyard in past vintages to blend with the Clover
Creek Vineyard Tempranillo grapes.
The
Harvest
The 2019 growing season and
harvest were characterized with moderate weather, resulting in a relatively
late harvest date of October 23rd.
The grapes were harvested from Tierra Alta Vineyard with a sugar content
of 25.9 Brix.
Winemaking
The grapes were entirely destemmed
and crushed into an open-top fermenter. After a three-day cold soak, the must
was inoculated with yeast to begin the 12-day long fermentation. The wine was
then pressed off, settled in a tank for several days and then racked to
American oak barrels of which 28% were new.
After 22 months of barrel aging, the wine was lightly filtered and
bottled in August 2021.
The
Wine
The wine has a dark ruby
color, with a complex aroma that’s a mixture of cedar, ripe plums, rhubarb pie
and forest incense. On the palate the wine is medium-bodied with flavors
similar to those found in the aroma. The wine has mild tannins and balanced
acidity which gives this wine a satisfying, lingering finish.
Food
Pairings
Our Tempranillo is very
versatile and will complement almost any cuisine. Some of our favorite pairings
are with divergent foods such as barbecued meats, spicy Mexican or Middle
Eastern foods.
