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Shuttleworth Creek Vineyard, Okanagan Falls Sub-GI Stag’s Hollow Vineyard, Okanagan Falls Sub-GI, Amalia Vineyard, Osoyoos,
Oct 11 & 24, 2018
Now and over the next 10 years.
Our 2018 Tempranillo is all about ripe dark fruit, lifted aromatics and structure. Blackberry, black cherry, plum, violets and cassis are complemented with dark, brooding aromas of leather, earth, coffee, liquorice, and sweet baking spices. Medium bodied in weight, with rich flavours of blackberry jam and cherry fruit, mingling with cedar oak, dried herbs, dark chocolate, dusty tannins and a refreshingly bright pomegranate-like acidity.
Hand-picked and hand-sorted, lots of Tempranillo were destemmed, lightly crushed and fermented in small 1 ton open-topped fermenters, using selected yeast strains. The ferments were punched down by hand 2-3 times daily, and were pressed into four 3rd-fill American and French oak barrels. After malolactic fermentation, the wine was aged for an additional 20 months on fine lees before being racked, blended with a small amount of Syrah (4.9%), and then bottled unfined and uniltered.
The majority of the fruit for this wine came from our Shuttleworth Creek vineyard, which is really starting to come into its own, and cementing itself as a premium vineyard. The bright fruit core and lifted aromatics that make this wine so compelling are characters that are quickly becoming synonymous with all of the fruit being grown at Shuttleworth Creek. We chose to blend a small amount of Syrah into this year’s Tempranillo, as we felt it enhanced the spice quality to the wine, but make no mistake, the Tempranillo varietal character is certainly the star here.
Food Pairing Notes
Classic: earthy flavours, roasted vegetables, cured meats (think Jamón Iberico), tomato-based sauce dishes, barbeque-grilled meats, smoky dishes, roast lamb, steak Adventurous: Mexican food (meat or bean based), hamburgers, savoury Indian dishes, and Cajun dishes
344 cases produced