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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by wynlvr on 7/6/2013 & rated 94 points: Balanced, just wonderful! This bottle had good storage and I feel will still go a couple more years. (2106 views) | | | Tasted by Loren Sonkin on 3/10/2011 & rated 92 points: This is in a good spot now but still took an hour or so to show well. Purple in color. I never would have guessed Tempranillo. The nose started as leather and dark cherries with some vanilla. With air, it got a delightful earthy funk to it. Full bodied. On the palate, this is dark cherries and leather. It has a nice complexity with decent acidity. Nice finish. Went very well with the food. Only my second time trying this winery, the first was a 99 drunk way too young, but they make some really nice Tempranillo. Tastes more like a modern version than a traditional Rioja, but very good. (3231 views) | | | Tasted by robmatic on 1/26/2005 & rated 86 points: Animal fur, toast, some old world funk in the aroma. Very low acidity. Rich and flabby, with some hard tannins, finishing a little rough. Decent varietal character, good effort, but not quite all together. Perhaps some aging will be good for this wine. (5093 views) |
| Abacela Producer Website2001 Abacela TempranilloComment from Web site. As our Cox’s Rock and Cobblestone Hill vineyards mature we are rewarded with subtle differences between the four Tempranillo clones grown in the various vineyard blocks. This wine personifies our estate terroir’s distinctive, ripe fruit aromas and flavors of blackberry, currant, and plum mixed with earth, mineral, cedar, and tobacco. It will benefit from cellaring for five to seven years or, in the near term, aeration prior to enjoyment.Tempranillo Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society
Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.
WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.
The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board) |
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