TERROIR! An exciting & powerful wild ferment wine made using only the wild yeasts in our vineyard.
2013 Topper’s Mountain wild ferment Tempranillo
$29.00
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Variety
Tempranillo (pronounced tempra-neeyo) originates from Rioja – the famous wine region on the north of Spain but is currently widely spread under various names throughout Spain and Portugal. Tempranillo is a temperamental grape which demands for perfect ripeness warmth, sun as well as cold to retain freshness. It does very well in higher altitudes of warmer regions where there is a big difference between day and night temperatures. Good Tempranillo is deep ruby with complex and intensive red and black fruit flavours, rather elegant than full bodied with higher but smooth tannins.
Tasting notes
Juicy, elegant and already quite approachable Tempranillo. Cherry cake, dark cherries, black berries underlined with a hint of mint and dash of cinnamon on the nose. High acidity gives the wine freshness and long finish which is balanced by ripe and smooth tannins. Sour and sweet on the palate with flavours of sour cherries in chocolate, black berries, black cherries and vanilla. Typical Tempranillo – smooth and quaffable yet serious and complex.
Optimal serving temperature: 15 – 17 °C
Food pairing: Spanish bean stews with Chorizo sausage, classic beef or pork lasagne and of course Jamón Serrano.
Details
Region: New England
Variety: Tempranillo
Vintage: 2013
Alcohol content: 14 %
RS:
TA:
pH:
Bottle size: 750 ml
Cellaring potential: up to 2025.
Production: 2910 bottles produced.
Peter –
very enjoyable pairings with some Australian cheeses but also bad pairings with a ´Dutch Cheddar´ as it overpowered the medium bodied Tempranillo. An otherwise very delectable `French Goat´ cheese was a NoGo pair but I than tested the saying `what grows together goes together´ and found most delicious pairings with Spanish cheeses like Manchego (sheep), Mahong (cow) as well as Queso de Cabra (goat).