Dusty black fruits and a subtle musky perfume herald this blend from three Tempranillo blocks within our small vineyard. Typical grainy tannins and a mouthcoating texture make it a completely satisfying wine.
Within days of our first harvest of Tempranillo (in 2003) we knew we were onto something. The ferment smelled so intoxicating, and so different from the other varieties we make. That is precisely how the wine turned out, and while we only make small quantities, it sells very quickly.
Tempranillo has become our flagship variety. It is clearly very well suited to the site. Plantings are being expanded and this wine now includes fruit from three separate blocks in the vineyard.
This wine is also available in magnum (only 100 produced).
Gold Medal & Trophy, Canberra & Region Wine Show 2016
Gold Medal, NSW Wine Awards 2016
When does a variety move from “alternative” to mainstream? If the answer is when it becomes widely grown, made and loved, then Spain’s tempranillo is now an Australian staple. Mount Majura made its first Tempranillo in 2003. Vine and winemaking maturity thereafter tweaked the style so much that it became the winery’s flagship. And in the great 2015 vintage, Frank van de Loo lifted the bar even higher, delivering a wine of intense ripe, black-cherry-like fruit flavour combined with a deep savouriness, reminiscent of soy. The variety’s distinctive, chewy tannins cut through the fruit, giving a long, satisfying finish. (Chris Shanahan, Canberra Times)
From one of the more experienced tempranillo hands in the country, this exudes delightful perfume, such as musk stick and eucalyptus drops lifting from crushed blackberry juices – an enticing mix of aromas that pours into a well-honed palate structure, fine tannins dusting the mouth as you sip. This wine really comes to life after a few hours in a decanter or jug, savoury elements weaving with the vitality of the fruits. Delicious and texturally pleasing. (Tony Love)