Tempranillo

The History: Cultivation of Tempranillo grapes goes so far back in Spanish culture that historians are unsure of its exact origin. Once thought to be related to Pinot Noir, Ampelographers now believe it to be an indigenous variety with a long presence in wine making on the Iberian Peninsula. The confusion arose in part as a result of the grape being given different names in different regions. One of the earliest specific references to Tempranillo appears in a 13th century poem praising “las tempraniellas” as superior to other grapes. Despite its historical murkiness, Tempranillo has become a cornerstone of Spanish winemaking and is commonly referred to as Spain’s “Noble Grape”.

Tempranillo is the mainstay of the famous robust red wines of Rioja, and although capable of being made as a stand alone varietal, it’s naturally low acidity lead most Spanish winemakers to blend it with other varietals. This practice evolved to help maintain the wines body during aging which in Spain can last as long as twenty five years in barrels. Other than adjusting the PH not much else is needed to correct this otherwise-perfect grape. In 1905, Tempranillo came to California bearing the name Valdepenas where it was initially planted in the hot central valley and used for jug wine. It wasn’t until the 1980’s when new vineyards were planted in more favorable locations that the variety began to flourish and produce the exceptional wines reminiscent of its Spanish origins.

The Grape: Tempranillo is a variety of thick skinned black grape which gets its name from the Spanish word “temprano,” meaning “little early one”….a reference to Tempranillo’s tendency to ripen earlier than other varietals. The grape forms compact, cylindrical bunches of spherical, purplish black fruit with a colorless pulp. The fruit forms a bead-like sphere and is highly susceptible to pests and diseases. Tempranillo can produce a generous crop, but grape quality is very climate dependent. Hot sunny days produce grapes with high sugar content, thick skins rich in tannins and complex flavonoids. However, it is the cooler nights that give the grape its lower acidity and sensory subtleties. Those exact conditions are present in the Sierra Foothills which is why 46% of the Sate Fair Medals for Tempranillo typically come from the Foothills which has only 8% of the State’s total Tempranillo acreage.

The Style: Tempranillo wines are a deep ruby red in color. The grape yields plumy-blackberry flavors with undertones of herbs, vanilla and leather. Aromas of cherries, red currants, and tobacco are also possible.

The wines are made in a full bodied style and are typically aged for a few years in oak, yet they still maintain a “ready to drink now” character. The type and duration of oak is critical. Used barrels are preferred to allow the oak to impart earthy complexities without overwhelming the fruit and acidity.

Foods: In general Tempranillo is an ideal accompaniment to tender cuts of meats and game particularly those prepared with fruity marinades and side dishes. To that end: beef, ham, lamb, pork, turkey, duck and other hearty foods are all great choices. Buttery cheeses pair well as do hard cheeses such as Manchego or Edam and of course, Spanish dishes such as paella and various tapas.

Tasting Notes:

2003 - _______________________________________________________

2004 - _______________________________________________________

2005 - _______________________________________________________

2006 - _______________________________________________________

2007 - _______________________________________________________________________