Tempranillo is well-known as the great grape of the famous Spanish Rioja wines. It was virtually unheard of in the Adelaide Hills before Nepenthe planted Tempranillo vines at Charleston in 1998. However it is remarkably well-suited to the region, as it ripens early, loves altitude and thrives in the cool climate conditions. In making the Nepenthe Tempranillo, focus is placed on creating a wine that is a true reflection of this great variety in the Adelaide Hills, with simple winemaking techniques and the use of older oak barrels.
Winemaking Fruit for the Tempranillo is sourced from warmer sites in the Adelaide Hills at Echunga and our estate vineyard at Charleston. The grapes are harvested in the cool night hours before being transferred to the winery and destemmed without crushing. The ferment spends 7-14 days on skins and is pressed after dryness. The wine is then transferred to 2 – 4 year old French oak barrels for malo-latic fermentation and maturation for 9 -12 months. When maturation is complete all barrels are tasted and the best are taken out of oak, blended in tank and prepared for bottling. Andre Bondar - Winemaker