A complete and powerful example of our leading variety, this Tempranillo has perfume, fruit and complexity, combined with grippy round tannins and a dense structure. The magnum is presented in a branded wooden box.
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Winemaker Frank van de Loo bottles small batches of tempranillo from three distinct sites on his vineyard. This, a blend of the three sites, is a lovely expression of the grape’s tangy, cherry-cola characters with elegant, but firm tannins. (Max Allen)
This is our fourteenth release of the Spanish variety Tempranillo, a variety that is very well suited to our site, with Canberra having high levels of climatic similarity to leading Spanish regions. This wine has become our flagship. It is blended from three distinct sites within the vineyard.
The 2015-2016 season was our warmest to date (as measured by Growing Degree Days), illustrating the ongoing effect of global warming. Very hot weather in early Spring ensured that the season was early throughout, with the commencement of harvest (5th Feb for sparkling base) being another record. The season was generally benign, with a warm stretch of weather from mid-February to mid-March bringing many varieties to ripeness at a rapid rate. Irrigation during this time was important to most blocks, and ensured that good yields of high quality fruit were harvested. 2016 would be considered a standout vintage for us if it weren’t slightly shaded by 2015, with the best of the two depending on variety.
Hand picked 23 March 2016, at an average of 13.1 Baumé. Had 5-6 days pre-ferment maceration, then wild-fermented in open vats with hand plunging. Pressed to French oak (14% new) after 6-7 days post-ferment maceration. Blended from Little Dam (70%) and Rock Block (30%). Lightly fined and filtered. Bottled under screwcap January 2017. 327 dozen made, plus 101 magnums. Alcohol 14.0% by volume. Vegan friendly?: No (fined with gelatin).
Drink now to 2030.