Inwood Estates Tempranillo Cabernet Sauvignon 2009
Actually this is the 2009. Fruit forward - berries primarily Strong tannins. Distinctive Cabernet flavor. Somewhat artificially distinct from Tempranillo. Not particularly complex character. A bit flat. Some acidity. 14.3% alcohol. Drank with duck breast, puréed cauliflower.Add winemaker's notes
Actually this is the 2009. Fruit forward - berries primarily Strong tannins. Distinctive Cabernet flavor. Somewhat artificially distinct from Tempranillo. Not particularly complex character. A bit flat. Some acidity. 14.3% alcohol. Drank with duck breast, puréed cauliflower.
External Reviews for Inwood Estates Tempranillo Cabernet Sauvignon
Winemaker Dan Gatlin buys his grapes from Newsom Vineyards in the High Plains, just off the New Mexico border. Besides the fact that Newsom’s vineyard is amongst the best in the state, Gatlin believes Tempranillo just doesn’t work unless the night time temperatures dip below 65 degrees. That limits the number of growing sites in Texas. Now, for the record, a number of fine Texas winemakers disagree. But you can’t dispute the quality of the Inwood Tempranillos. Gatlin’s Temp-Cab is a Rioja style wine, with good grip and abundant red-fruit aromas. In fact, Gatlin usually travels with either a bottle of Clos de l'Obac Priorat or one of the Muga Riojas so folks can taste his wine against world class competition. I like the Inwood wine better than either. But here’s the real deal for our knowledgeable readers. In 2005, Gatlin ended up with more Tempranillo than he expected, so he put some 100 percent Tempranillo juice in small French oak barrels. The result - "Cornelious" 100% Tempranillo – is the best red wine he’s ever made. Think of the elegance of Pinot Noir or Sangiovese with the richness and density of a Rhone Syrah. Unfortunately, Dan will only be making the Cornelious in years when he feels the fruit warrants it, so drink up while you have the chance!
Food Pairings for Inwood Estates Tempranillo Cabernet Sauvignon
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