2023 Tempranillo
Tasting Notes
Elegant and expressive, our 2023 Tempranillo opens with aromas of black cherry, blueberry compote, boysenberry jam, and smoked cedar. The palate is smooth and medium-bodied with low acidity, unfolding notes of roasted fig, sweet plum, and a hint of sun-dried tomato. A long finish carries notes of toasted oak and subtle minerality, framed by silky tannins. Enjoy now, with peak maturity anticipated in 2032 and aging potential through 2036.
Vineyard Designation
100% Estate Grown, Yakima Valley AVA, Washington State
Vintage Notes
The 2023 vintage in Washington State was what we like to call a “normal” year. A mild winter gave way to a cool early spring, followed by record-high temperatures in mid-April that jump-started vine growth. Steady spring weather allowed for healthy development and well-balanced crop loads. June and July brought intense heat (among the hottest on record), accelerating ripening and leading to slightly lower natural acidity. Despite the rapid pace, 2023 produced an exceptional vintage. The whites are vibrant with tropical fruit and crisp acidity, while the reds show depth, dark berry flavors, refined tannins, and great aging potential.
Winemaking Notes
Crafted from reserve-tier grapes grown in our estate vineyard, the Tempranillo was harvested at optimal ripeness in late September. The fruit was destemmed without crushing, carefully sorted using optical technology, and transferred to concrete tanks. After a 72-hour cold soak, the must was warmed and inoculated with a proprietary yeast strain. Fermentation in concrete enhances aromatic lift, palate tension, and overall complexity while providing ideal temperature stability. To build dark, concentrated flavors with notable weight and depth, early extraction incorporated vigorous pump-overs that were gradually reduced as alcohol levels increased. After roughly 17 days on the skins, the free-run wine was drained and the remaining skins were gently pressed, with the press fractions kept separate. Malolactic fermentation took place in French oak barrels, followed by twice-monthly lees stirring for three months to enhance roundness and finesse. The wine then aged for approximately 22 months in French oak (65% new and 35% two-year-old) before being returned to concrete tanks for an additional two weeks prior to bottling preparation.
* 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: 97
- Alcohol: 13.7%
- pH: 3.91
- Acidity: 5.5 g/L
- Ageability: Enjoy now through 2036, with optimal expression anticipated around 2032.