Information about Black Varietal

Tannat

Tempranillo

Teroldego

Tempranillo overview
Tempranillo is the most important indigenous black grape in Spain. It is a major varietal in Rioja, where it accounts for ~60% of plantings in Rioja Alta and Alavesa; it is less common in Rioja Baja. There are many wines produced from 100% Tempranillo, but in both Rioja and Ribera del Duero it is often blended with other varieties. In Rioja, it is often blended with Grenache to soften the wine and with Mazuelo (Carignan) to increase acidity. It is used to produce a wide range of wines, from simple wines produced by carbonic maceration to Gran Reservas that are matured for long periods in oak and intended to age (its relative resistance to oxidation allows long maturation in oak). The variety used in Ribera del Duero is called Tinto Fino, and is considered to be higher in quality. Much smaller quantities are grown in Portugal and Argentina. Under the name Tinta Roriz, it is usually used as part of a blend to make dry red wine in the Dão and Douro in Portugal, and is also one of the varietals that make up port in the Douro.

The Tempranillo vine
The name Tempranillo derives from the Spanish word, "temprano", meaning "early". The entire growing cycle is forward, with early budding and flowering followed by early ripening. Early budding makes it susceptible to frosts, which is one of the limitations in where it grows successfully. It is also susceptible to wind damage. However, an advantage is that it resists drought well. It tends to grow upright and is usually trained low-to-the-ground in a bush configuration, although recently there has been a move to low cordon-spur pruning. It has thick-skinned grapes that make deep-colored, long-lasting wines, high in alcohol, relatively low in acidity.

The taste of Tempranillo
Fruits can be quite exuberant and lush, varying from strawberries to plums and blackcurrants. Tannins are average, generally fairly soft, and acidity is low (blending with other varietals may be used to bring up acidity). Styles vary from lightweight for early drinking to richer and denser for aging. Musty overtones of vanillin are found for Riojas matured in American oak. The mark of modern Tempranillos is a concentration of black fruits on the palate, but with a distintly savory edge, and often a chocolaty finish.