*A vinous rematch of the famous 1811 BATTLE AT BARROSA RIDGE where Spain and France collided. La Conquista! pitches TEMPRANILLO, GARNACHA & GRACIANO on the attack against the Barossa Old Guard French varieties.
Tempranillo parcels from Gomersal on the Western ridge and Williamstown in the Barossa’s southern hills were individually matured for seven months, in seasoned american and french puncheons and Hogsheads, then blended with garnacha from 50 year old vines in the Lyndoch foothills picked late february, giving the ripe juicy fruit needed to flesh out the structure of Tempranillo’s complex and savoury fruit.
The final Blend is 63% Tempranillo and 19% old vine Garnacha and 18% Graciano. Cherry and Cola aromas mingle with hints of chocolate and spicy florals. A dark yet luminous crimson colour hints at the rich semi-savoury dark cherry and cola palate that finishes with a hint of grenache red cherry juiciness.
Suitable for vegetarians/vegans.
Daniel Chaffey Hartwig
Grenache and Tempranillo is a famous blend of Spanish varieties. It’s the kind of wine you would normally drink at the fashionable wine and tapas bars throughout Spain; but now you don’t have to be in Spain to enjoy it. Salud!
The G&T is a vibrant, fresh and food friendly wine and a classic Spanish blend.
Colour: Medium intensity red with crimson hue.
Nose: A vibrant bouquet of wild berries, cigar box and spice.
Palate: The palate is medium bodied and elegant, revealing berries and spice. A vibrant, zippy wine with a fine tannin structure making it ideal to complement a wide range of foods. Salud!
This Heirloom Vineyards Tempranillo was made from our best Adelaide Hills Vineyard near the Kuitpo Forest whose manicured old vines embody the very best in cutting edge, but old school viticulture and winemaking. Hand tended vines, sorted bunch by bunch with 30% whole bunches, naturally open fermented, basket-pressed and stored in well seasoned French oak barriques from bespoke coopers for 9 months before bottling.
The colour is dark red with purple hues. The wine has bright floral aromatics festoon a more brooding bouquet of blood and wet concrete, as Tempranillo should.
With pinot noir-like acidity and freshness, shiraz's earth and spice, and the sort of powdery tannins we invariably associate with cabernet, this 100% Tempranillo reminds us why this autochthonous Iberian red grape is so versatile and so food-friendly - and so loved.
An extraordinary Tempranillo from the Adelaide Hills that will cellar extraordinarily well but is so deliciously delicious now. Argument for delayed gratification is almost academic.
Inspired by our eating adventures in San Sebastian, immersed in the timeless pinchos bars surrounded by endless morsels of deliciousness, we wanted to create a versatile ‘eating’ wine designed to grace the table. With versatility in mind, we combined spicy and fragrant Tempranillo from both Blewitt Springs and the foothills of the McLaren Range, with a selection of old vine Grenaches.
Two vineyards of Tempranillo, one cool Blewitt Springs site, and one McLaren Flat Foothills vineyard were picked both by hand, we retained 20% whole-bunch, fermented another 10% by carbonic maceration, and de-stemmed the balance to retain whole berries for traditional open ferment. With a desire to retain freshness and vibrancy and to build a wider aromatic profile on the Tempranillo, it was left to the Grenache component to provide mid palate intensity. Old vine Grenache from three blocks ranging from 80 years to 44 years of age were de-stemmed and fermented in large open vats, with daily pump overs. After basket pressing the wine was matured in a mixture of stainless steel, old French oak barriques, and to two large old oak foudres for 7 months maturation before bottling.
This wine combines bright notes of pomegranate, sarsaparilla, violets and nutmeg typical of dry grown Tempranillo, with the perfume and succulence of old vine Grenache. This medium bodied wine is pretty, juicy and deliberately moreish. A lithe and juicy wine, it errs on the blood orange, cherry, red berry spectrum supported by savoury tannins built around a fine boned structure.
Ideal serving temperature is 16°C... Enjoy over a shared grazing meal, this food friendly versatile wine works a treat with a good selection of flavours from a platter of cured meats to, chorizo prawns to pizzas, pastas, quail and duck dishes. Cool cellaring between to 5 years to 8 years will be rewarded.
Varieties: 77% Tempranillo, 23% Grenache Alcohol: 14.2%
We control what we can, the rest is chance,
Deep ruby red colour with intense dark cherry, plum fruits and complex dried
herbs. On the palate a fleshy black-fruit core is surrounded by a layered line of
grainy and savoury tannins.
The Tempranillo is grown in the Light Pass sub-region of the Barossa Valley,
which is classic red soil over limestone, and sits high on the eastern edge of the
Valley. Likely, the oldest planting of Tempranillo in the region, planted in 1999
and is managed with low-input sustainable viticultural practices.
The fruit was handpicked, destemmed and fermented in a mix of small
fermenters, both stainless steel and oak. Extended skin contact pre and post
fermentation together with daily hand plunging was utilised to assist in retaining
fruit character and building tannin structure.
The ferments were pressed to a mix of new and seasoned 500 litres French oak
vessels. Matured undisturbed for 30 months, then naturally clarified and bottled
with minimal filtration.
Vineyard | Region
Tempranillo | Light Pass, Barossa Valley
20th February 2014
Tempranillo 1.75 - 2.25 t/acre
Alcohol: 14.5% Tempranillo 100%
pH: 3.90 Residual Sugar: NIL
Total Acidity: 6.1 g/l Production: 280 doz
Optimum year 2025