Spain is the first country that
comes to mind when wine drinkers think of Tempranillo. Not only is it native to this country, it
continues to remains the primary red wine grape for the area. Worldwide it can be identified by a variety
of names including: aragon, cencibel, Extremadura, valeneñas, and tinta
roriz. Tinta roriz is the name it takes
in the Douro Valley in Portugal where the grape is traditionally added to Port
blends. Though Tempranillo is so
prevalent in Spain, it does not have a large presence in world
viticulture. It can be found in small
amounts in Oregon, California, Amador, Alexander Valley, Lodi, Sonoma, Paso
Robles, Calaveras and El Dorado counties.
Due to the various climates where
Tempranillo is grown, the flavor profiles change from region to region. The wine tends to have moderate alcohol
content in high elevations where the temperature is cooler, which also allows
the Tempranillo to be longer-lived.
Tempranillo in general allows a wine to be aged, so it is blended with
other grapes for that specific quality.
In Spain the main blending partner is Garnacha. While the Tempranillo provides the main
flavor profile, the Garnacha adds an aspect of weight. The grape itself is typically low in both
sugar levels and acidity, adding subtle hints of berries and similar fruits
while also creating elements of earthy-leather, herbaceousness, and minerals. This distinct yet delicate tendency is easily
overshadowed but too much oak. Recently
many wine makers have been experimenting with Cabernet Sauvignon blends over
the more traditional Garnacha.
The distinct tastes of Tempranillo
showcase a variety of flavor categories.
While fruit is subtle, unsweet wildflower is detectable. Also leather and weeds are a common
descriptor. The feel of the wine is
described often as dry and somewhat astringent with aggressive tannins, seeming
strong and thick. When aged in light oak
the flavors detected are more sweet with vanillas and coconut, while heavy oak
brings forth smoke, toast, tar and of course oak. It is more commonly described as a wine that
is savory rather than one that is sweet.
Tempranillo has typically been seen
as a product out of Rioja, yet in the 1990’s this grape variety gained
popularity and was increasingly planted in new regions such as South
Africa. It thrives in cooler regions in
high altitudes. Before this renewal in popularity,
most of the wines produced from this region tasted overwhelmingly of oak due to
the production methods that completely masked and destroyed the wines natural
flavors. Now the wine is aged for much
shorter and uses French oak rather than American oak. Un-oaked Tempranillo has also lead to an
increase in popularity for the variety.
Tempranillo can age for up to 10
years in barrels without losing its flavors if produced in the right
conditions. That means extreme climates
with hot hot days and cool cold nights. Such a situation could allow
Tempranillo to sit in bottles for decades longer; this style comes from Vega
Sicilia. Toro, a region to the north, is
warmer and makes a more fruitful Tempranillo they call Tinto del Toro. In the
region south of Madrid, the grape is known as Cencibel and quite commonly is
blended with Airen, the local white grape.
In Spain’s neighbor, Portugal,
Tempranillo is a very important ingredient in the production of port in the
northern region where the grape is called Tinta Roriz. It is also used heavily in the south in the Douro
Valley as part of the table wines, which have named the grape Aragones. Though much of the time Tempranillo is
blended, in the hot climate of Alentejo it is being used as a plump
varietal. Some other countries that
produce and use Tempranillo include Argentina, Australia, California, Chile,
Mexico, and Texas though in these areas the grape is used more for its blending
capabilities and aging characteristics.
Finding worldwide plantings in
hectares for Tempranillo has proved a tricky task, but in Rioja alone it has
27,552 hectares and in all of Spain the grape occupies over seventy thousand
hectares. The grape tends to over-absorb
potassium from the soil, leading to a salty must. This process hinders the ability of malic
acid to disappear, causing the wine to have a higher than normal pH level. Sand and clay are not the ideal conditions for
Tempranillo to grow. The grape has many
tannins due to the skin, though it does not typically have an intensely concentrated
color. The skin is not especially thick,
but is more-so than a fair share of other varieties. A problem for Tempranillo is rot, which can
spread quickly and efficiently in the tight bunches. It is a grape that is very sensitive to
diseases and pests, as well as lacking a resistance to high temperatures and
extreme droughts.
Tempranillo goes through short
cycles in respect to ripening and is a very early grape, which is how the name
is derived. Tempranillo literally
translates as “little early one.” While
the vines tolerate heat well, a cooler climate is needed to get acidity and
elegance from a Tempranillo. Yet heat is
necessary for high sugar levels and thick rich skin which makes deep colors and
heat in the wine. Warm weather tends to
create characteristics in Tempranillo that are mostly undesirable. The vines also tend to grow too many fruits
with extremely large clusters, and the over-cropping can be detrimental to wine
production.
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