2017 A. Rodda Tempranillo
Beechworth, VIC
Energetic cool-climate Tempranillo from one of Beechworth's young gun winemakers.
$38.00
Out of Stock
a savoury, medium-bodied yet richly flavoured wine with dark fruits mingling with fresh herbs and loads of spice.
Jane Faulkner (Halliday Wine Companion)
About The Wine
When it comes to Beechworth, no one knows their stuff like winemaker/viticulturalist dynamic duo Adrian Rodda and Mark Walpole.
This Tempranillo is a long-time customer favourite and it's easy to see why. It's plush and flavour-packed but with Rodda's distinctive soft touch and elegance. It's just a beaut to drink.
A unique Beechworth wine and a lovely warm-hearted red for either now or the cellar.
About The Wine
Adrian Rodda'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 gaining 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, VIC
From The Producer
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 18 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 (36% new) for a 15 month elevage.
Blend : Tempranillo (100%)
ABV : 13.5%
Closure : Screw Cap
Drink Until : 2025
Bottle Size : 750ml
Critic Reviews
"Hand-harvested fruit mostly destemmed with about 20% whole-bunches in the final blend, 2 weeks on skins post-fermentation, then aged 16 months in French oak hogsheads (36% new). The end result is a savoury, medium-bodied yet richly flavoured wine with dark fruits mingling with fresh herbs and loads of spice. Oak is imparting flavour and tannins leaving a slight bitter radicchio finish, firmness and a rawness - time will help." - Jane Faulkner (Halliday Wine Companion)
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