red grape

Tempranillo

Indigenous to northern Spain; DNA studies point to a natural crossing of Albillo Mayor × Benedicto. Known under many regional synonyms (Tinto Fino / Tinta del País in Ribera del Duero, Tinta de Toro in Toro, Aragonez / Tinta Roriz in Portugal).

Named from the Spanish 'temprano' ('early') for its early ripening, which suits the short growing season of cool, high sites; thick-skinned with only moderate natural acidity and modest sugar, so it is often grown at altitude, picked to preserve freshness, and blended and long-aged in oak. Traditionally trained as low bush vines (en vaso) in Rioja.

Structure tendencies

body
medium to medium-plus
tannin
medium to medium-plus
acidity
medium (can fall lower in warm sites)
alcohol
medium to medium-plus

tendencies in prose, as read by critics/consensus — not measured ordinals

Classic descriptors

On its own, Tempranillo is a red-fruited, savoury, medium-weight grape — wild strawberry, red cherry, and dried herbs. Its most famous flavours are borrowed from the cellar: the vanilla, coconut, and dill of American oak and the leather, tobacco, and dried fruit of long ageing are the hallmark of traditional Rioja, not of the grape alone.

In your cellar, from

In your cellar · 1

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