Combining Tempranillo, Garnatxa and Merlot, this is a grassy, strawberry-scented red with refreshing acidity. It’s a little developed perhaps, but at €4 who’s complaining?
Unusually for Empordà (uniquely?) this is a varietal, organically-farmed Tempranillo with minimal sulphur. It’s the cheapest red from the bodega: vibrant and juicy, with plum and raspberry fruit and good concentration.
A stylish, well-balanced blend of Grenache, Syrah, Tempranillo and Cabernet Sauvignon couched in an international style. Aromatic, raspberry and bramble fruit with sweet vanilla oak, bright acidity and smooth tannins.
A Merlot, Grenache and Tempranillo blend showing some reduction and slightly baked, extracted aromas and flavours. A little chewy and dry, this is a wine that needs more fruit sweetness for balance.
A top Rioja Reserva for less than £20? Sounds very appealing to me. This is very much a modern style Rioja, with the emphasis on Tempranillo (97% of the blend here, with 3% Graciano for added backbone) and the ability to age further in bottle rather than drinkability on release. This is sweetly oaked, with fine tannins, fresh, minerally acidity and a core of red and black fruits. Long, textured and very complex, it’s still a very young wine, so hold off if you can.
Serious, concentrated, inky Tempranillo from Ribera with excellent structure and acidity. This is less oaky than some of this bodega’s releases and better for it in my view, with flavours of plum and spice, a touch of vanilla and a backbone of tannin. Should age well, too.
The young red from Cillar de Silos is still a pretty substantial wine, with masses of juicy, plummy, brambly fruit, notes of violet and raspberry on the nose and a backbone of tannin. Bring me a leg of lamb!
This was a Christmas deal at The Co-op, so the price may have crept back up again in 2013, but this is still one hell of a wine: a Reserva Rioja from a top producer in a legendary vintage. It’s just starting to show its class, so don’t be afraid to tuck it away for a few years. Savoury and sweet with good structure and spice and finely judged oak.
Tempranillo ought to be more widely planted than it is in Australia, given its adaptability. Think Somontano and Toro in terms of the diversity of Spanish climates it works well in. This is a very decent, wine bar style red that wouldn’t look out of place in Pamplona, the city to which its name alludes. Brambly and supple, with gentle oak and sweet red fruits.
Blended by Waitrose’s Spanish buyer, Nick Room, this is a tasty introduction to Spain’s best-loved wine style, a Tempranillo-based red with a hint of sweet, coconutty American oak, lots of soft red fruits, bright acidity and supple, palate-caressing tannins.
This wine was a hit when I recommended it on Saturday Ktichen recently, so I thought I’d give it another outing. It’s impressive value at just over a fiver and works really well with lamb dishes. The Tempranillo (Tinto Fino) in Ribera is fresher than in Rioja because it’s grown at altitude, and that’s the case here: fine tannins, bright red fruits and good balance.