2022 Tempranillo
Tasting Notes
Our 2022 Tempranillo is a medium-bodied wine that opens with enticing aromas of fresh boysenberry, blueberry jam, black currant, and a touch of sweet cedar. On the palate, it unfolds with a luxuriously smooth texture, complemented by silky tannins and layers of blackberry, loganberry, and sweet plum. The finish is lush and enduring, with lingering hints of toasted oak and a delicate minerality.
Vineyard Designation
100% Estate Grown, Yakima Valley AVA, Washington State
Vintage Notes
The 2022 vintage in the Yakima Valley was a bit of a roller coaster. A mild winter extended into spring with early frost periods and winter-like conditions in April. The cool spring delayed bud break by a few weeks and caused delayed growth in the vineyard as we moved into summer. Each vineyard block was meticulously managed to ensure a ripe crop by harvest. We lowered clusters per vine and allowed for more sunlight exposure. By mid-July, temperatures finally started warming up and led to record growth in a short amount of time. Fortunately, warm summer temperatures extended into fall, helping to lengthen the growing season and allowing the grapes to continue to ripen. Harvest ended up being delayed approximately three weeks from a typical year. We gratefully did not experience any fall frost events, so the grapes had extended hang time on the vines to achieve optimal ripeness and excellent flavor development. Overall, the 2022 vintage displays ripe flavors, bountiful fruit aro- mas, and balanced acidity. The wines can be enjoyed in their youth, or they can cellar for many years to come.
Winemaking Notes
The Tempranillo grapes, exclusively sourced from reserve-tier blocks in our estate vineyard, were harvested at their peak ripeness in late September. After destemming and sorting, the grapes were pumped into a concrete tank for a 72-hour cold soak. The temperature was then increased, and a special yeast strain was added for fermentation. Using concrete for fermentation enhances the wine’s aromas, palate tension, and complexity while maintaining optimal fermentation temperatures. To develop dark, rich flavors with weight and depth, we initially employed an aggressive extraction protocol with frequent pump-overs, gradually reducing this frequency as the alcohol levels rose. Fermentation lasted approximately 15 days until it reached dryness. Once fermentation was complete, the juice was separated from the skins, which were gently pressed to extract any remaining liquid, keeping the press wine and free run wine separate. The wine was then transferred to a combination of French oak barrels for malolactic fermentation. During this process, the lees were stirred twice a month for one month to enhance mouthfeel and finesse. After aging for about 22 months—45% in new French oak and 55% in 2-year-old barrels—the wine was returned to a concrete tank for an additional two weeks before bottling.
* Produced in a Vegan Manner (No animal byproducts used in the production of this wine)
Food Pairing
Spanish-Style Cured Meats and Tapas
Beef Empanadas with Chimichurri Sauce
Pork and Cheese Tamales with Salsa Verde
Herb-Infused Greek Grilled Lamb Chops
Stuffed Portobello Mushrooms with Quinoa and Spinach
Carne Asada Tacos with Pico de Gallo
Chorizo-Stuffed Bell Peppers
Grilled Lamb Gyro with Tzatziki and Pita
- Varietal Composition: 100% Tempranillo
- Appellation: Yakima Valley
- Cases Produced: 135
- Alcohol: 14.0%
- pH: 3.95
- Acidity: 5.3 g/L
- Ageability: Enjoy now through 2035, with optimal expression anticipated around 2031.