2017 Dry Spur

The Dry Spur block of Tempranillo has a north-easterly aspect and thin soil. Consistently more savoury and grainy-textured, the 2017 has roast meats and densely-sweet tannins.

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Smoky oak and perfectly pitched cherry-cola fruit make for fine drinking. Tannin ties it all into a neat package, but this tempranillo has plenty to recommend it. Tobacco notes, peppercorns, flitters of spice; all are in attendance. It’s not a big wine, indeed it’s quite light, but it has that extra something. 94  points (Campbell Mattinson)

Winemaker's Notes

One of three single-site bottlings of Tempranillo, selected for their distinctive character from within our 9.3Ha vineyard. Dry Spur (0.934Ha) was originally planted to merlot in 1999 and has been grafted/replanted to tempranillo since 2009. This wine comes from clone D8V12 from the first 0.391Ha of the block. The block lies 170 metres to the north of the Rock block and rises 30m to 698m elevation with a north-easterly aspect. Soil depth declines up the slope, being thin and bony at the top. Quality from this block has been consistently high in the few years we’ve harvested it. It is slightly earlier-ripening with darker fruit flavours and grainy tannins.


The 2016-2017 growing season started with a wet winter and cool spring, resulting in later growth but strong canopies from all the moisture. The summer was particularly hot, with consistently high temperatures from late December to late February, but then switched into a perfect, mild autumn with sunny days, cool nights and little rain. Crops were larger than expected, accordingly taking longer to ripen, but having perfect conditions to do it in. In contrast to some recent years, ripening of different varieties was well spread apart, so that vintage was measured and controlled (leisurely would be going too far!). There are bright fresh flavours in the earlier varieties, with increasing depth, colour and detail in those ripening later.


Hand picked 22 March 2017, at 13.3 Baumé. Had 6 days pre-ferment maceration, then wild-fermented in open vats with hand plunging. Pressed to French oak (mainly one year old) after 10 days post-ferment maceration. Unfined and lightly filtered. Bottled under screwcap January 2018; 48 dozen made. Alcohol 14.0% by volume. Vegan friendly?: Yes.

Drink now to 2037.