On the Winemaking side, we have a bit of a love/hate relationship with Tempranillo. On one hand, Tempranillo is easy going and extremely blend friendly. It seems to be open to different types of oak treatment, here is was mostly neutral, and it ages in a fairly predictable and enjoyable way. However it’s chemistry is at times a challenge. Tempranillo doesn’t have a naturally high acid, and in warm years, without careful growing practices, acids can really drop low. In 2019, we had a cooler and longer growing season— so while many of our wines are lighter bodied, we had lovely chemistries. Combined with a year in bottle (I think Tempranillo particularly develops beautifully in bottle) we are quite pleased how this vintage is showing.
Note that it is unfined, and vegan.