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2013 Tempranillo

Sonoma Valley

Consistent with its Spanish origins, the 2013 Tempranillo offers classic earthy, tobacco, and spice-laced flavors.

Tasting NOTES

Consistent with its Spanish origins, the 2013 Tempranillo offers classic earthy, tobacco, and spice-laced flavors.

California is no stranger to embracing diversity, and on a vineyard that has heard German, Chinese, English, and Spanish spoken over the last 157 years, we know wine can transcend language. Consistent with its Spanish origins, the 2013 Tempranillo offers classic earthy, tobacco, and spice-laced flavors.

Aromas of vanilla bean, clove, and allspice intermingle with gorgeous California fruit, dark berries and a hint of tobacco. Blueberries, Mexican chocolate (think cinnamon and cocoa), dark spices and earth are ensconced by supple tannins and solid acidity. Enjoy now with grilled and roasted meats or hard cheeses in the spirit of Californian instant gratification, or be patient like the Spanish and let this wine age to reveal its beauty over the next 7-10 years.

Vineyard NOTES

Rhinefarm estate grown, produced and bottled.

The five acres of Tempranillo on Rhinefarm were planted in 1993 in the lower portion of the vineyard, a section that literally sits across the street from the Carneros appellation border and shares the cooling benefits of the fog from the San Pablo Bay to the south and the Petaluma Gap to the east. UC Davis 2, Riscal, and Mauro clones are planted in topsoil of only 18” to 30” deep, consisting of Huichica clay loam. The compacted Carneros Bay sediment subsoil naturally restricts vigor. Vineyard practices ensure healthy grapes and intensity of fruit, with yields averaging 4.5 ton/acre.

Production NOTES

To make the wine, we hand-harvest in the cool morning hours. We destem the fruit and deliver it to stainless steel fermenters where the must is innoculated with EC1118 yeast strain. It receives weekly battonage and gentle pumpovers, using louvers and screens to eliminate pumping skins and seeds, until it is pressed out. The wine then ages an average of 14 months in 50 percent French and 50 percent American oak barrels, 35% new.

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Vintage:
2013
Wine Type:
Red Wine
Varietal:
Tempranillo
Varietal Composition:
Appellation:
Sonoma Valley
Acid:
TA 0.56g/100ml
PH:
3.83
Barrel Aging:
  • Fourteen months
    50% French oak
    50% American oak
    35% new
Alcohol %:
14.7%

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