| 2009 Clarksburg Tempranillo |
Sold Out - stay tuned fro the 2010
“Well I never been to Spain…… but I kinda like the music…Never gonna lose it, I can’t refuse it…”; Hoyt Axton Ah, Tempranillo—Spain’s noble grape and the basis for its great Rioja’s. It’s great on its own and it’s definitely on our Top Ten list for great food wines with fantastic fruit, mouth-watering acids, and enough tannin to be complex and interesting without overwhelming a good meal. Steve, Duke, and Mike Heringer grow our Tempranillo grapes in Clarksburg, a small town sandwiched between the Sacramento River and Ship Canal. While close to Sacramento geographically, Clarksburg’s climate could be a continent away—they enjoy a cooler afternoon breezes and a little night fog for conditions that are perfect for viticulture. The vineyard is certified sustainable, which speaks to the Heringer’s practices that include dry farming—no routine irrigation. We thought it ironic that they had a certificate, given that their family has farmed the land continuously for six (going on seven) generations. If that’s not sustainable, we don’t know what is. This Tempranillo leads with berry aromas: red raspberry and cherry. There’s a hint of some herb and pepper on the nose, too that follow on to the palate. There, plum flavors take the lead to finish with a little hint of pepper and cocoa. Tapas cuisine is tailor-made for Tempranillo. We love it with Spain’s rich sausages or any savory charcuterie, for that matter. It loves smoky flavors, so lighter grilled food—pork, chicken, or mushrooms—are a good choice. Stews and braises are great complements—even if they’re shellfish based. And don’t forget the cheese. We can’t refuse it. Technical Data:
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