The Tempranillo grape is a unique varietal. Berries grow in tight clusters, thick-skinned and a deep dark color, bordering on black. These grapes bud early and ripen early, and because of Lodi’s climate and soil structure, they grow well in our sandy loam. Hot summer days and cool evenings, courtesy of the Delta breeze, mimic that of Northern Spain, where this grape is said to originate.
An old variety, with records dating to 1807, Tempranillo was introduced to the Iberian Peninsula (Spain and Portugal) by the Phoenicians over 3,000 years ago. It is one of the top varieties blended into Port wine from Portugal, and the fourth most widely planted variety in the world.
But its’ unique profile stems from the winemaker, and the techniques that they use to create this full-bodied red wine. If you have the opportunity to taste one, or a few, you’ll notice certain characteristic flavors: juicy red and dark fruit, such as cherry, plum, and dried fig. The 2018 Tempranillo was aged approximately five years in oak, so you’ll likely note vanilla, perhaps tobacco, maybe even a bit of cocoa powder.
Our Tempranillo is full-bodied, bursting with flavor and gripping tannins. This wine will only grow richer as it ages, with deeper, darker fruit notes, maybe a hint of leather, and layers of balanced tannins and acidity. Once you taste it, you’ll quickly begin to appreciate its’ signature flavors, as well as those intense tannins. It is truly a dazzling surprise of earthy and fruity for your palate!
Thanks to its’ earthy and savory notes, Tempranillo pairs well with a variety of foods. Think grilled meats, veggies, and smoked foods. But don’t forget Mexican food: tacos, burritos, nachos, and chili, as well as corn-based dishes, even steak.
Whatever food you select, this wine will deliver juicy fruit flavors and heat. This is a wine that you buy extra bottles, then store appropriately and wait. As it ages, it will only grow richer in both color and complexity. It’s a wine to enjoy and share.