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Much like the nuances in Jim Bundschu’s suitcase Tempranillo clone story (ask us), the 2014 Tempranillo is layered and full of Spanish intrigue. More info »
Undeniably deep in color, our annual Tempranillo Rosé is now steeped in history as our first and longest produced rosé. With a loyal and ever-growing fan base, this wine is always crafted as a European-style, dry rosé.
The 2016 vintage continues this popular tradition with balanced fruit and Tempranillo-driven savory spices layered around each other—think fresh orange peel with strawberry and cherry tantalizingly melded with tamarind, tobacco, and cardamom. Lighter in body than its color and complex flavors would betray, and offering great acidity, it is a fresh, crisp, sipping or quaffing rosé—depending on the occasion— and is equally suited for a platter of cheese and charcuterie or seafood/pork/chicken coming off of the grill.
The Bundschu family’s 150+ year-old vineyard is located on the southwestern slopes of the Mayacamas Mountains, just eight miles north of San Pablo Bay. The terrain below 150 foot elevation features gently sloping Huichica clay loam soils with gravel deposits and cooler growing conditions that deliver minerality
and focused acidity. Nestled next to our Pinot Noir and Chardonnay vines is a 5-acre plot of Tempranillo with a storied history. The vineyard is planted to two different clones – a UC Davis 2 clone and the other one, the Mauro clone, traveled back with Jim and Nancy Bundschu in a suitcase from Spain’s Rioja region. Yep, our very own “suitcase clone,” and it definitely makes this wine unique. Yields 4 tons per acre.
Hand-harvested in cool morning hours. Destemmed, and gravity fed directly to tank. Must left on skins for 24 hours