Spain’s Temp right at home in Aus­tralia

Life & Style Weekend - - EASY EATING - WINE WORDS with Re­gan Drew

TEMPRANILL­O (pro­nun­ci­a­tion: temp-rah-nee-yo) is one of the key va­ri­etals of Spain, es­pe­cially in the Rioja and Cen­tral Me­seta re­gions where it plays an im­por­tant role as a sin­gle va­ri­etal and in blends. The wine can be pro­duced in many styles such as a Reserva, well-aged in bar­rels be­fore re­lease, or it can be shipped out young and juicy in a Joven (yo-ven) style. “Temp’’ is well suited to Aus­tralia cli­mate and cui­sine.

Bro­ken­wood, Beech­worth, Vic, 2016

Sourced from Beech­worth in the Vic­to­rian High Coun­try. Pro­duced in a Joven style, this jumps with pastilles, blue­berry, soft earthy characters and light charry notes. The palate is pli­able and amenable with plenty of bright cherry fruit and just the right amount of tan­nin to match grilled meats with­out dom­i­nat­ing. Avail­able at ma­jor re­tail­ers.

◗ RAT­ING: 9/10 ◗ RRP: $35 ◗ ALC: 13.5%

La Bise, Ade­laide Hills, SA, 2014

Wine­maker Natasha Mooney has more than 20 years’ ex­pe­ri­ence, in­clud­ing mak­ing the lauded E&E Black Pep­per shi­raz and work­ing with the Fox Gor­don wines. The La Bise brand is Tash out on her own. Aro­mas of dank cherry, pastille and cola fin­ish­ing with a faint herby edge. Avail­able from labisewine­

◗ RAT­ING: 8.5/10 ◗ RRP: $22 ◗ ALC: 14%

Di Gior­gio Fam­ily Wines, Lime­stone Coast, SA, 2014

The Lime­stone Coast re­gion is a large area that en­com­passes the bot­tom end of Coon­awarra to the coast and the Vic­to­rian-SA bor­der. Red cur­rant and baked rhubarb wrapped with cedary oak make this a chunkier prospect than the oth­ers re­viewed. The tan­nins are firm, bor­der­ing on as­trin­gent. Avail­able from di­gior­ and good re­tail­ers.

◗ RAT­ING: 8/10 ◗ RRP: $23 ◗ ALC: 13.5%

More at vi­nonote­

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.