Our 2018 Tempranillo is like an Old Fashioned in a wine glass : unbelievable strands of Luzardo Cherry, with almost a whisper of a whiskey barrel. To be clear - no whiskey barrels or the spirit were added. This wine could be described as a true ranch hand, tough and gritty on the outside - yet has a soft spot. 

A Note from Winemaker, Leo Gabica

“The Tempranillo has come a long way in Oregon. There are a few more producers coming out of Southern Oregon, and I really appreciate the efforts in bringing recognition to the varietal. We sourced our 2018 Tempranillo from McCorquodale Vineyards in the Umpqua Valley AVA and Serra Vineyards in the Applegate Valley AVA. The 2018 growing season was very hot, but this varietal does really well in those conditions. This varietal thrived, and we benefited from a bountiful harvest that was complex and rich in the flavor profile. The Tempranillo tannin structure is one that I like to find a nice balance; you need to ensure it doesn’t overpower the experience of the flavors. The undertones of savory herbs, coffee, and even a touch of cedar will only get better with time. To age this wine, I placed it in hybrid barrels for 18 months. The staves of the barrel, or the middle, are American oak - the head of the barrel is French oak. The hybrid barrels allow for both influences to perfectly balance the tannins and flavor profiles.”

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Interestingly enough, we see quite a few guests who love our semi-sweet Rosy Cheeks also love our 2018 Tempranillo. The tannin structure is exquisite with a classic steak or slow braised short ribs - but is also mouthwatering with polenta. This is a Spanish varietal, so it pairs with classic Spanish foods - try it with a wedge of Manchego cheese.