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After harvesting in early October 2014, the grapes for this wine were destemmed at the winery and transferred to tanks. Fermentation occurred at a maximum temperature of 95°F in small-lot, stainless steel tanks after a couple days of cold soaking on the skins. During fermentation, pump-overs were used for intense extraction of color and flavor. Malolactic fermentation was completed to create a round mouthfeel. All lots were barrel aged in 225-liter barrels for 16 months in a combination of French and American oak barrels, 46% of which were new.
Our winemaker thinks Washington produces some of the best Tempranillo in the world and this wine is tasting proof! A showcase of great typicity, our Tempranillo has definite varietal characteristics with a Washington twist of ripe cherry, plum and spice. Firm tannins meld seamlessly with a nice, cleansing acidity for a distinct wine that tastes delicious with a variety of foods.
Firm tannins meld seamlessly with a nice, cleansing acidity for a distinct wine that tastes delicious with a variety of foods.