This Tempranillo offers intense aromas of blueberries, blackberries, cocoa, and caramel. The well-structured and complex palate culminates with graphite minerality on a long finish. Sustainable Farming Practices.
This wine goes well with cured meat or chicken and chorizo paella.
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Famous by the wines being produced in Spain’s Rioja region, this is Spain’s native top grape variety. If Tempranillo is to Rioja as Cabernet is to Bordeaux, and Pinot Noir to Burgundy, then this noble red-grape variety is nothing to be shy about. Producing dry, scented, medium-full bodied red wines worthy of aging. They are classified in Spain by how long they age in oak barrels. Bolder Tempranillo’s can show old-fashioned, top quality, mature richness. Pair these with gourmet burgers, lamb, and other red meats. For the more fresh styles (less aging) try baked pasta and white meat fare.
Other notable regions are Ribera del Duero and Toro in Spain, and Douro Valley and Alentejo in Portugal where it is known as Tinta Roriz or Aragonêz.
Located in The Upper Ebro within North Central Spain, Rioja is split into three distinct sub-regions centered around the region’s principal city, Logroño. Grape plantings here are dominated by Tempranillo. However, you’ll also find delicious Garnacha, Viura, and Verdejo. Oak maturation plays a large role in winemaking style. Although, Rioja wines can be made in a range of styles depending on what the winemaking is seeking to achieve. Traditionally, wines were aged in American Oak giving pronounced flavors for vanilla, coconut, or dill. Now, you may find many producers are using oak from France or other European countries to give some of their wines more subtle spicy aromatics.
The Fernandez Gomez family has a history in viticulture that stretches back for more than a century, but it was the vision of the latest generation that first brought their production to the commercial market through the emergence of Bodegas Tierra. The family has 15 sustainably-farmed vineyards stretching over 80 acres in Labastida, Rioja Alavesa. The average vine age is over 40 years old and their clusters are hand-picked, carefully selected, and destemmed into stainless steel tanks for a temperature controlled, natural fermentation. Post fermentation, the wine macerates on skins for an additional week before pressing. Élevage is twelve to fourteen months in 225 liter barrels.