TEMPRANILLO

Tempranillo (pronounced tem–prah–nee–yoh) is a red grape widely grown in Spain and Portugal. Traditionally used as a blending grape, Tempranillo forms the backbone of the globally acclaimed red wines from Rioja and is a key component in Port wines.

Tempranillo wines deliver a bounty of ripe strawberry and red cherry flavours. When aged in oak, these wines develop additional spice and tobacco notes.

Explore our selection of Tempranillo wines, handpicked by our expert team. Whether you’re looking for a wine for a dinner occasion or a bottle to savour on its own, our collection boasts a Tempranillo to cater to your tastes.

With a rich history deeply rooted in the Iberian Peninsula, Tempranillo is Spain’s flagship grape. It takes centre stage in the wine regions of Rioja, Ribera del Duero and Toro. The grape is known as Aragonês in Portugal’s Alentejo region and Tinta Roriz in the north of Portugal.

True to its name – derived from ‘temprano’ (meaning ‘early’ in Spanish) – Tempranillo is known for its early ripening. It’s a versatile grape that adapts well to different climates and soil types. It is best suited in cool, high-altitude regions with a degree of shelter from harsh conditions but thrives in warm, dry climates, too.

Tempranillo has migrated to vineyards worldwide, including those in Chile, Argentina, California and here in Australia, where it flourishes across several wine regions:

• South Australia – The warm climate and loamy soils of McLaren Vale present an ideal environment, allowing the grape to ripen fully and produce wines that are deep, velvety and rich.
• New South Wales – Known for its cool climate and unique terroir, Hilltops in New South Wales offers Tempranillo wines with a unique vibrancy and complexity. The wines exhibit bright red fruit flavours with a tantalising hint of spice.
• Victoria – Cool nights and warm days lead to a slower, more even ripening process. This results in Tempranillo wines that are sophisticated and layered, with a beautiful balance of fruit and acidity.

Tempranillo makes delicious single-variety wines but is also a key grape in renowned blends, such as Spanish Rioja and Port.

It is known for its unique flavour profile that can vary based on the region where it's grown and how it's aged. Characteristically, Tempranillo wines are medium to full-bodied, rich in tannins, with modest acidity and moderate alcohol content. These wines, radiating a ruby red hue, are brimming with red and dark fruit flavours of ripe strawberry, hints of spice, and a touch of leather. With proper ageing, Tempranillo wines can develop intriguing leathery and oaky aromas, redolent of vanilla and spice.

In the temperate climate of Victoria, you’ll come across lighter, medium-bodied Tempranillo wines brimming with red fruit flavours, reflecting a more savoury profile. These wines can be likened to the style of Tempranillo found in Spain’s cooler Rioja Alta region.

In contrast, warmer Australian territories such as McLaren Vale offer fuller-bodied Tempranillo wines. These wines are deeply coloured, and packed with dark fruit flavours and more pronounced tannins, somewhat similar to those produced in Spain’s warmer Ribera del Duero region.

Tempranillo wines are celebrated for their complexity and fruit-forward character. They often showcase flavours of red and dark fruits, including ripe strawberries, cherries and plums, and hints of spice. When aged in oak, Tempranillo wines can develop intriguing notes of leather, tobacco and vanilla.

In cooler climates or when harvested early, Tempranillo may also express subtle herbal notes, hints of dill or even a slight tartness.

Tempranillo and Shiraz (Syrah) are two distinct grape varieties that produce different styles of wine.

Tempranillo is a red grape variety widely grown in its native Spain to make red wines. The wines made from Tempranillo are known for their flavours of red fruits such as berries and plums, often with tobacco, cedar and leather undertones.

Shiraz originates from the Rhône region of southeastern France. Wines made from Shiraz grapes are often bold and full-bodied, known for their rich dark fruit flavours such as blackberries, plums and black cherries. They typically carry hints of black pepper spice, chocolate and even liquorice.

Both grape varieties are grown in Australia.

Choosing a good Tempranillo wine relies on understanding the nuances between regions and production methods. For Spanish Tempranillo, consider wines from Rioja, which are often oak-aged, adding complexity. Look for "Reserva" or "Gran Reserva" on the label, indicating longer ageing periods. Ribera del Duero also offers excellent, fuller-bodied Tempranillos.

For Australian Tempranillo, consider regions like South Australia’s Barossa Valley or McLaren Vale, or Victoria's Heathcote region, where the grape adapts well to the warm climate, producing flavourful, balanced wines.

Aside from region, consider the winemaking style. Some producers focus on fruit-forward, early-drinking styles, while others aim for more structured wines that benefit from ageing.

Tempranillo pairs wonderfully with a variety of foods due to its balance of fruit, acidity, and tannins. As you’d expect, it complements Spanish dishes well, from the robust flavours of paella and chorizo to the subtler, creamy taste of Manchego cheese and diverse tapas.

Tempranillo's robust nature allows it to stand up to red meat dishes, such as grilled steaks, lamb or game meats. The acidity and fruit-forward nature of many Tempranillos can work well with Italian dishes, particularly those with tomato sauces or cured meats.

And for those who prefer veggie dishes, Tempranillo is still a good choice. It pairs well with dishes that have rich tomatoes, vibrant capsicums, or the aromatic hint of herbs, such as thyme and rosemary. Formal or casual, Tempranillo is a fantastic partner for any occasion.

Unlock the full flavours of Tempranillo by decanting the wine about an hour before you plan to enjoy your wine. This allows the fruity flavours and aromas to develop.

Most Tempranillo wines are best enjoyed when served at room temperature, about 18-20°C. Are you pouring a lighter or younger Tempranillo? Consider serving it slightly cooler, at 16-18°C, to let its distinct fruity flavours come to the fore.