Running With Bulls Barossa Tempranillo 2023 (Australia)

Description

Blackcurrant, Chocolate, Oak

"Deep colour. Fresh and impactful wine with ample dark cherry, blackberry fruits with aniseed notes. Lovely early drinking fruit-driven wine with juicy dark cherry blackberry fruits and persistent slinky textures. Drink now–soon" Andrew Caillard, Master of Wine, The Vintage Journal Barossa Guide 2025

"Deep ruby-red with a purple hue, lighter on the rim. The nose is gently full, with aromas of blackberry, plum and subtle spice. Medium-bodied, aromas of blackberry and black plum, melded with mocha and subtle spice. The fruit is mouth-filling, enriched by mocha nuance and dusty tannins, lending a dry, moreish finish" Candice Chow, Raymond Chan Reviews, Nov 2025

"Aromas and flavours of ripe dark berries and preserved berry fruits, some floral moments and a layer of clay-like earthy suggestions. Dry on the palate with fine tannins and plenty of acidity for freshness. Violets, plums and dark berry flavours. Little to no oak impacts. Well made and ready to drink from 2025 through 2028" Cameron Douglas, Master Sommelier, Oct 2025

Aromas of dark cherry, chocolate and rose. Plush dark berries and mocha flavours.

Born from a different attitude and different approach, we bucked tradition, championing varietals from the Barossa made in a bright, exciting style. This Barossa Tempranillo is picked at optimum fruit flavour for a mouth-watering medium-bodied wine. Perfect as is, or slightly chilled.

Abundant winter and spring rains filled the soils. Cool, wet weather delayed vine growth and budburst by three weeks. Wet and windy weather just as the vines flowered set a smaller crop, which the vines ripened in perfect, mild conditions. The resulting grapes had amazing flavour with beautiful natural acidity.

After the grapes are destemmed, the wines are wild fermented with indigenous yeasts, followed by malolactic fermentation to add deliciously rich and rounded texture. Our approach to winemaking showcases the stylish fruit flavours and lovely tannins of Tempranillo complemented by very subtle oak.

Food Pairing: Wood-fired pizza or mushroom and thyme pasta.