If you think Pinot Noir is tired of Cabernet Sauvignon and Merlot getting all the attention, imagine being Tempranillo. Less well known than its red-wine siblings, Tempranillo is an early-budding and early-ripening black grape (temprano means “early” in Spanish) often referred to as Spain’s noble grape.
This quirky grape can be daunting to tame. The grape’s big berries and thick skins result in higher tannins that create that drying sensation in the mouth often described as astringent bordering on bitter. Keeping those big tannins in check is the challenge in making a smooth, delicious Tempranillo.
Tempranillo grapes from Sonrisa Vineyard are hard to come by. Located in Washington state, Sonrisa grows just three acres of Tempranillo on its 10-acre site. Tempranillo thrives in the hot, dry weather of the Columbia Valley. At 1,200 feet elevation, the vineyard experiences diurnal ranges of up to 50 degrees or more during the growing season which is key for optimal flavor development.
Sonrisa adheres to an old-world growing philosophy, cropping low for the highest quality, letting the land drive the varietals and keeping chemicals out of the vineyard. King Estate is among only a select few vineyard partners fortunate to get fruit from this organically managed vineyard. Drink now or, better yet, put aside for more cellar aging. When you do crack it open, consider pairing it with a big fatty steak or rich cheese to cut through those tannins. ¡Salud!
