Spain’s ‘early grape’ produces affordable, bold red wine.

Everything in Spain has a bit of a mystique about it – music, machismo, women, passion, dance. Add to that list Tempranillo, a bold red wine making waves from the Mediterranean country.

In Spanish, Tempranillo means early, which is why the grape was given that name – it ripens earlier than most other red varietals.

It is the primary varietal used in Spain’s popular Rioja wines, and more recently has found its way outside of the country for reasons other than blending with other grapes, such as Grenache and Carignan.

The grape is a key blending varietal in Port and is known by the name of tinta roriz in Portugal Duoro Valley.

Often thought of as Spain’s answer to Cabernet Sauvignon, Tempranillo is grown in two key regions in Spain – Rioja in North Central Spain and Ribera Del Duero, which is just south of Rioja. Many of the wines from Rioja are blended with other grapes, resulting in thinner and more acidic wines than single bottlings of Tempranillo. The Ribera Del Duero region produces single varietal bottlings, or at least 90- to 100-percent Tempranillo – typical of bottlings in the state.

A Fine Vine

Spain’s most famous red grape, Tempranillo is not a heavy-footed blockbuster associated with hot climates.

Tempranillo vines prefer a cooler climate and have low resistance to many vine diseases and pests. The vines tolerate heat well, but the fruit develops indistinct flavors and undesirable characteristics in warm climes. The vines have a tendency to over-crop and clusters are usually large.

Tempranillo grapes tend to be low both in overall acidity and in sugar, and nearly always high in tannin from their thick skin. Mindful of high tannins, many producers advocate partial whole-berry fermentation.

Changing with Age

Tempranillo is usually a fairly refined red wine. When young, it bursts of cherries. After being aged – commonly for two years or more in oak – Tempranillo takes on an earthy, sweet vanilla flavor.

Complex Tempranillo can be a big wine with great structure that goes well with red meat, rich cheese, and anything that a wonderful Cab would do well with.

Tempranillo aromas and flavors often combine elements of berryish fruit, herbaceousness, an earthy-leathery character and good minerality. While its varietal character is distinctive, it is also somewhat vague and can be overpowered by oak.

From the Source
To truly make your mouth water, here’s a description from a winemaker:

“The nose is of very ripe blackberries mingled with red and black stone fruit like plums and prunes. The dark purple wine fills the palate with a rich medley of intensely ripe fruit mixed with minerals, licorice and leather. The wine’s concentration and structure dominates mid-palate. Firm yet round tannins underpin a long complex, fruity finish with hints of vanilla and chocolate. This is a big, elegant, graceful wine with great aging potential.”

Prominent in world viticulture in Spain, small amounts of Tempranillo are also grown in Oregon and California, where it was probably first introduced in the late 1890s. Amador, Calaveras and El Dorado counties, Alexander Valley, Lodi, Sonoma and Paso Robles all are now producing and bottling Tempranillo.