The Spanish country of bull fighting and tomato festivals is the more common birthplace of this variety, but recently it has found a home here in NZ.  Pronounced "Temp-rah-knee-oh”, this variety has been embraced by a number of our top producers, and when it’s done well it’s darn good stuff.  Perfectly suited to bbq meats and Mediterranean fare, this wine's robust flavours are sure to impress, providing plenty of stimuli for those exotic wine cravings.

"Hand-picked fruit…destemmed, given a cold soak with 30% whole bunches added back, and fermented to 13.5% alc., the wine aged 10 months in new and seasoned oak. Very dark, near impenetrable black-hued, purple-red colour, a little lighter on the rim. The nose is full and well-concentrated with aromas of ripe blackberries and dark raspberries, unfolding subtle currant and herb elements from the whole bunches, and nuances of earth, minerals, spice and smoke. Medium-bodied, rich, luscious and up-front flavours of ripe blackberry and dark raspberry fruit are melded with currant, herb and mineral layers, along with pepper and spice hints. The mouthfeel is bright and vibrant with fresh acidity and supple tannin extraction supporting the fruit, carrying the wine to a fine-textured, dry and elegant finish with suggestions of funky game and minerals. This is a full, up-front, juicy, black and red fruited Tempranillo with supple tannins and structure. Match with Mediterranean fare and grilled game meat dishes over the next 5+ years." Raymond Chan

"Very likable tempranillo, the wine is sweetly fragrant on the nose displaying dark plum, spiced cherry, floral and a hint of roasted nut aromas, followed by a juicy palate that is bright and silky. The wine is fruit forward and supple, with a touch of savoury complexity, and finishes delightfully juicy and pleasingly dry. At its best: 2016 to 2020." Sam Kim, Wine Orbit Sept 2015

Vibrant black fruits on the nose with a supporting nuance of aromatic oak. The palate is full bodied and rich with soft tannins and a long finish.

The grapes were hand-picked and de-stemmed into open top fermenters. Around 30% whole bunches were added back to the ferment. After a five day cold soak, the ferment was allowed to warm up and progress without the addition of cultured yeast. Once pressed, the young wine spent 10 months in new and used oak barrels. All barrels were blended and the wine bottled.