This wine comes from selected vines with an average age of 50 years. It underwent fermentation under constant temperature controls, with the must pumped over daily until completing its maceration. Devatted by gravity, it then underwent spontaneous malolactic fermentation after 45 days.It was aged in barrels of American oak from Pennsylvania and Missouri for 30 months and was racked every 10 months. After the final racking, it was clarified, decanted and bottled without filtration in 2007.
Editorial Reviews for Tempranillo
Lightly smoky and funky on the nose with subtle tones of leather and moist earth over a core of damp coffee grinds and licorice. The easy entry is followed up by a bright, exuberant feeling midpalate with low intensity flavors of perfectly ripe red raspberries framed with citrussy acidity and embedded notes of pipe tobacco, leather, and very soft spice tones. An easy but not weighty style with a clean, refreshingly fruity finish with lingering notes of cardamom and raspberry. A solid entry-level Rioja 88pts
Slightly earthy nose, very high acid - great food pairing. Actually had with korean bbq. Some plums, and other stewed fruits. Moderate finish, touch of licorice/medicinal, but alright.
Rich red fruit. Very smooth, a little spicy. A solid wine with very relaxing tannins that wouldn't completely overpower a dish.
Excellent burnt cherry taste with just a hint of vanilla.
Good colour, with lots of fresh red berry fruit aromas. Fruity ripe flavours with touches of chocolate, oak and spice with a good structured finish that keeps going. #3
Food Pairings for Tempranillo
Quintano’s style is more Internationalist than traditionalist; the wine shows very intense and ripe fruit, and there are lots of new barrel smells and flavors. Blackberry, black plums, even some prunes join in with vanilla and marshmallow for a warm and dense drink. The wine is still very much in its evolution and needs more time.
40000 bottles produced.
Notes: 100% American oak
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