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After harvesting in early October, the Tempranillo grapes for this wine were destemmed at the winery and transferred to tanks. Fermentation occurred at 85°F-95F in small-lot, stainless steel fermenters after one day of cold soak on the skins. During fermentation, we utilized pump-overs for intense extraction of color and completed Malolactic fermentation for a round mouthfeel. All lots were barrel aged in 225-liter and 265-liter barrels for 16 months in a combination of 75% French and 18% American oak barrels, 46% of which were new.
In true Washington style, our 2016 Tempranillo offers strong typicity and layers of flavor. It opens with bright aromas of ripe plum and fresh red currant. On the palate, grippy tannins are complemented by dark fruit notes and a hint of toasted oak. A small percentage of our Syrah port creates a velvety mouthfeel which leads into a lasting finish. Incredibly food-friendly, pair this wine with anything from spicy Spanish Paella to a savory New York strip steak.