Regarded as Spain's answer to Cabernet Sauvignon, Tempranilo is widely planted and the important backbone to many wines. It is frequently blended with Garnacha to make the identifiable Rioja wines.
In Portugal, the vine is known by many different names (including Aragonêz and Tinta Roriz); selecting the wine for its regional character rather than grape is easy.
In Australia, the similar climate has been matched with new winemaking skills to make some vibrant table wine across the traditional four Rioja styles.Read More
The vine is resilient against harsh weather conditions and produces thick-skinned, deeply-coloured red wines which are able to age very well.
There are four basic levels of Rioja: Joven (young), where the wine has little or no oak maturation; Crianza (nursing), wherein the wine has matured for at least 6 months in an oak cask; Reserva - quality wine that has no less than one year in an oak barrel, and Gran Reserval, with the wine spending two years in cask.
Spain (Rioja, Ribera del Duero), Argentina, Portugal (Duero) and Australia (Bendigo).
In Portugal Tempranillo is a major varietal of the Duero Valley, in Port production, and in the Alentejo. In some parts, the same vine names are used for different varieties.
Ull de Llrbre, Cencibel, Tinto Fino, Tinta Roriz and Aragonez.
Ranging from deep garnet-red to purple in colour, Tempranillo wines have aromas closely associated with cherry, cola, strawberry, spices, tobacco flavours and even leather. The grape marries very well with oak, when required, and vanilla and cedar characters are common. It can be intense on the palate but will leave a velvet-like suppleness. Terrific with Spanish style food and practically good with pizza covered in dried meats, olives and tomato.