Tempranillo

Tempranillo, Spain’s flagship red grape, is the backbone of many of the country’s most renowned wines, especially those from Rioja and Ribera del Duero. Known for its ability to express terroir, Tempranillo ranges from bright and fruity in young, unoaked styles to rich and complex when aged in oak barrels. This grape’s versatility allows winemakers to craft a variety of styles, from vibrant reds with fresh cherry and plum notes to mature, oak-aged wines with layers of tobacco, leather, and dried fig. Its elegance and approachability have made it a beloved choice both in Spain and increasingly in wine regions around the world.

In the vineyard, Tempranillo has both advantages and challenges. It ripens early, making it well-suited to regions with shorter growing seasons and helping it avoid the autumn rains that can cause rot in later-ripening varieties. However, Tempranillo is somewhat vulnerable to spring frost and can struggle in overly hot climates, where it risks losing its acidity and becoming overly jammy. Tempranillo wines typically exhibit medium tannins and acidity, with a flavor profile that includes red and dark berries, plum, and earthy undertones. With oak aging, it develops secondary notes of vanilla, spice, and tobacco, making it a complex and layered wine that appeals to a range of palates.