Spain's great red grape, making savoury, cherry-fruited wines; one of the most successful 'alternative' varieties in Australia.
History
Tempranillo, whose name refers to its early ripening, has been grown in northern Spain for centuries and is the main grape of Rioja and Ribera del Duero, where it is also called Tinto Fino. In Portugal it is known as Tinta Roriz or Aragonez and is used in port and Douro reds.
It is traditionally aged in oak, and Spanish labels such as Crianza and Reserva describe how long.
Tempranillo in Australia
Although some vines arrived much earlier, Tempranillo's modern story in Australia began in the 1990s, when a few producers planted it as an alternative to the classic French varieties.
It has since spread widely, with plantings in McLaren Vale, the Barossa, the Adelaide Hills, the Riverland, the King Valley, Heathcote, the Hilltops and beyond, and it suits Australia's warm, dry climate.
Tasting notes
Medium to full-bodied with moderate acidity and fine, dusty tannins. Expect red and black cherry, plum and dried fig, with leather, tobacco, earth and dried herbs; American oak adds vanilla and coconut, and aged wines become savoury and spicy.