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The Beechworth vineyard that Adrian Rodda sources his Tempranillo from is still in what many would call the fledgeling stages of its life. However, these vines having only been planted seven years ago, are proving to be very promising. This is a high altitude site that ripens relatively late. In the exceptional 2015 vintage, these youthful vines produced a vibrant, aromatic wine with excellent structure and definition. This is a Tempranillo with the lively fruit of a youngster and the backbone of something a little more serious. A tasty wine ripped deep with ripe berry flavours and a smattering of spice. Tempranillo fans will love Adrian's efforts here.
What it Tastes Like
Plums, boysenberries, cherry cola, some blueberry pie scents and the obligatory exotic spice notes that mark Tempranillo. It's trim but full of energy, succulent, juicy berried fruit with fine trimmings of tannin. Glugable yet grounded. A tasty Tempranillo ready to be tucked into.
95 points "Hand-picked, destemmed, 3 days cold soak, a 15% whole bunch parcel fermented separately, 14 days post-ferment maceration, matured in French hogsheads (33% new) for 16 months. ?During fermentation the timing and combination of pumpovers, rack and returns, pigeage and plunging was to preserve aromatics and perfume' is at odds with the post-ferment maceration, but Adrian Rodda has managed to have his tempranillo and eat it. The bright colour is promising start, and the cascade of cherry all-sorts of the palate does the job there, and the oak decisions were precisely correct." - James Halliday (Australian Wine Companion)
Sitting on the edge of an escarpment, the vineyard is planted at 580 metres above sea level in deep, shaley, mudstone soils. Vineyard Owner/Operator Mark Walpole (ex-Brown Brothers Viticulturist) employs a fastidious viticultural approach that combines arched-cane pruning with judicious leaf plucking and fruit thinning. This, in conjunction with the inherent suitability of the site to the variety, ensures the desired fruit flavor profile and tannin maturation is achieved in the vineyard. After hand harvesting, the majority of fruit was de-stemmed without crushing and cold soaked for three days. A small parcel of 100 percent whole bunches was fermented separately making up approximately 15 percent of the final blend. During fermentation, the timing and combination of pump-overs, rack and returns, pigeage and plunging was to preserve aromatics and perfume yet extract adequate tannins for structure and length. Post-fermentation, the wine was held on skins for a further 14 days before being pressed to French oak hogsheads (33% new) for a 16 month elevage. The wine received a light egg white fining prior to bottling.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Adrian’s Beechworth based winery is essentially a one man operation with some help from acclaimed viticulturist, Mark Walpole. What started as a hobby has ballooned into a full-time obsession and he is gain some huge praise for his classic yet energetic wines. With a wealth of experience gained under the top-notch tutelage of Yarra Valley superstar winemaker, Dave Bicknell, Adrian is one of the true rising stars of North East Victorian Wine.
Beechworth is a small wine producing region with a big reputation. The distinctive terroir in this part of the country produces some of our most iconic wines. If you want serious Chardonnay or Rhone-inspired Shiraz/Syrah, you want to get to know Beechworth. Some of the most powerful cool climate wines in the country hail from here, and some of our future stars are making it their home. The future looks very bright for this champion Victorian region.
Tempranillo is a hot-blooded Spanish variety that has found a happy home in many Australian wine regions. Typically, Tempranillo will be medium bodied, showing silky darker fruits and tannins riddled with exotic spices. The wines are more-ish and incredibly well suited to alfresco Australian dining. Unsurprisingly, Tempranillo is one of the country’s most popular emerging varieties and is set to have a big future on Australian shores.
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