- BY the CASE
- WINE CHILLERS
Tempranillo is a red grape variety which forms the backbone of some of the finest wines from Spain & Portugal. Almost every red wine from Rioja has Tempranillo at its core.
Tempranillo means "little early one", a name given to it by Spanish growers who observed its habit of ripening earlier than Garnacha (Grenache), its traditional Spanish blending partner.
Clean and bright. Cherry red color with a youthful violet rim. It is fresh, fruity and intense, with jovial tannin. It is easy to drink.
Surprisingly, "Baronesc". Its 4 months of barrel ageing only tames its' robust and youthful palate.
Intense purple colour with cherry red hues. Fresh nose with plum, cherry and smooth red peppers notes from Cabernet and Merlot. Combined notes with roasted coffee, coconut, honey and vanilla notes given by the French and American oak barrel. Fresh and round- mouth wine with a final astringent touch.
Tones of Crianza with maroon hues and good legs. In the nose, it is intensively aromatic and very pleasant with well-integrated wood. Fresh entry with a balanced acidity.
Intense and lively cherry-red color, while in the nose very typical to its variety and to the vintage 2016. Well defined and clean aromas of dark ripe fruits. The ripeness of the fruits dominate over subtle French oak aromas, that add complexity and elegance. In the mouth balanced and round with a long and lingering finish.
15.5pts - Jancis Robinson
Finca de los Arandinos offers lightness of Garnacha with aromas of flowers & red berries. There is a beautiful minerality, together with the spiciness & wood hints of the barrel ageing.
Delicate & elegant, with a beautiful freshness, fine texture, nice intensity & persistence with a precise & clean finish. Altogether gives a complex expression for a very unusual Rioja.
"Tempranillo, Garnacha, Mazuelo. Recently created project (2008) in Entrena (Rioja Alta) at 600 m. Vineyards from 3 to 65 years old. 13 months in new & used American & French oak. Rioja integrated style. Good winemaking standards. Sweet spices, red fruits & vinous character. It has a medium body with rounded & polished tannins. It has enough acidity to balance the wine. Standard & very drinkable wine." - Jancis Robinson
95 points - Tony Keys - 'The Key Report'
94 points - James Halliday
94 points - 'The Wine Front'
"Beautifully presented. Cherries & plums with peppercorn notes & savoury spice. Chocolatey oak .... and tending towards full-bodied. Really good."
The late Don Lewis had over 30 years as winemaker at Mitchellton.
Together with Narelle King, he goes to Spain these days to teach the Spaniards how to make great wine on their own turf!!
This is a wonderful example of what 20 year-old Tempranillo vines can achieve in Australia under Don's care.
Simply a terrific wine & great value!
James Suckling rated 90/100 - Red cherry color and claret rim. Red wild berries aromas with balsamic and some spicy notes from the French oak, that provides delicacy and elegance. It tastes fleshy and powerful in the mouth, yet balanced, refined and silky.
Essence of our land. 5 months in barrel integrates the oak on a festival of ripe fruit with a hint of coffee. Deep red cherry color with a violet rim. Fresh nose, with grosella, plums and blackberries aromas. Light hints of violets and truffles. Well integrated oak providing high toast coffee notes that show a soft aging in oak barrels. In the mouth, it tastes rounded, powerful and lively. Elaboration Once the grape is in the winery, it is passed through a grain sorting table, and therefore they are softly de-stemmed and slightly crushed. Fermentation Alcoholic – We realize a cold soak for 60 h. in an inert atmosphere for a better extraction of fruity aromatic compounds from the grape. Ferments during 10 days at a controlled temperature set at 24ºC, in truncated cones stainless steel tanks of 17.000l. of capacity and we perform a post-fermentative maceration of 15 days. Malolactic – It remains in the tanks with its fine lees during 20 days, and we do a gentle battonage for increasing the volume in the mouth. Barrel Aged in French and American Oak Barrels for 20 weeks.