Tempranillo is one of the main grapes of Spain, particularly Rioja. This vineyard is perched on top of a hill at Orange at 830m.

After crushing and fermenting, the wine was pressed off skins. Then Grenache and Shiraz skins were introduced to the wine to give extra colour and aromatics which gives the wine another level of interest and complexity.

I would imagine that Tempranillo in this style is a medium term cellaring prospect and should be enjoyed with a range of roasted and grilled red meats and small goods. It’s a spicy wine with juicy fruit and a coconutty character from the American oak it was aged in.