Tempranillo is to Spain what Cabernet is to California: the dominant red, the most planted, the most exported. In California it remains a niche grape, planted at perhaps a few hundred acres total, almost all in the southern half of the state where the climate matches. We work with two local growers who farm small Tempranillo blocks on hillside sites in the inland San Diego region.
Why Southern California
Tempranillo wants warm days and cool nights, the marine-influenced climate of Southern California's coastal valleys is closer to Rioja's mediterranean climate than to the continental conditions of Ribera del Duero. The local sites produce wines that resemble Rioja Crianza or Reserva, medium-bodied, structured, with the characteristic dried-cherry and tobacco notes of the grape.
Aging
Spanish tradition ages Tempranillo in American oak, which contributes coconut and dill notes that some drinkers love and some do not. The local growers we work with split the difference, using a mix of American and French oak, producing wines that read as Spanish in style without the American oak being aggressive.
Tasting note
Brick-red. Dried cherry, leather, a small note of vanilla and dried herbs. Medium-bodied, food-friendly, the kind of red that carries grilled lamb chops, mushroom-driven cooking, and cured meats. The wine drinks at sixty to sixty-two degrees and rewards a small decant.