As this is our ninth crop of Tempranillo, a lot of effort went into maintaining the bright fruit characters. Processing involved a short cold soak, then a 4 day fermentation with pumping over.
Oak maturation was in used French oak puncheons (500L) for just 6 months and then bottled.
Tempranillo is one of the mainstay varietals of the Iberian Peninsula.
It shares the red wine duties (and they’re often blended) with Grenache or Garnacha as it is called. Like all winemaking regions around the world, Spain and Portugal have a vibrant mix of young artisan winemakers working alongside very traditional wine producing companies. The
traditional style is matured in large Slovenian oak vats for many years before bottling, whereas the younger brigade strive for fruit freshness with the oak playing a supporting role. Some have adopted screw caps to maintain fruit clarity. The Brokenwood style is very much down this bright fruit path.
A long and drawn out vintage in Beechworth due to above average rainfall and cooler than average temperatures over Spring. Lower than average yields were a theme but the lack of excessive heat did result in longer than average hang time which has resulted in wonderful fruit and tannin ripeness.
Pairs well with BBQ meats of any description.
Drinking well now but will improve with further bottle age.