Red Alert! Move over cab sav, there’s a new red in town.
It’s relatively new as a homegrown varietal, but there’s lots to love about Australian tempranillo, writes
The rise of ‘alternative’ grape varieties has garnered a lot of excitement in the Australian wine industry. Tempranillo, a dark-skinned red grape from Spain, is of particular interest. Plantings have increased and it has made significant inroads into the Australian wine market, both as a standalone variety and as a component of blends.
Defining the character of Australian tempranillo is tricky as its varietal expression changes dramatically depending on where it is grown, its yield and who has made it.
The best examples have a deep burgundy hue. Although they often have magnificent dark-fruit flavours, these tend to be composed and measured rather than rich and fruity. Dark cherry, mulberry, pomegranate and raspberry flavours are common. Some wines have a beautiful spice element, such as clove or anise; musk and Turkish delight also appear. Other wines have a gentle herb accent, mineral or roasted meat characters.
The alcohol level is generally slightly lower than that found in grenache or shiraz, and there is usually an attractive background savouriness, and sometimes even a gentle rusticity.
Acidity can be on the low side with tempranillo; however, it retains its natural acidity when grown in
cooler climates, providing a beautiful balance to the fruit flavours.
Its tannin profile is quite characteristic, often building slowly from the beginning of the wine, rather than ending the wine like a doorstop. This structural element makes tempranillo a wonderful partner to food.
Along with varietal examples, there are some great blends to be found. Margan (NSW Hunter Valley), makes an excellent tempranillo-graciano-shiraz blend. Or seek out Topper’s Mountain Bricolage Rouge, an intriguing blend of tempranillo, nebbiolo, tannat, shiraz and viognier.