Tempranillo

APPEARANCE

ON THE VINE: a strong upright grower with well-filled shouldered bunches and thick-skinned, waxy berries that vary in size.

IN THE GLASS: garnet hues.

SMELL

Spicy and herbaceous with notes of wild strawberry and dark cherry.

TASTE

Characteristic flavours include plums, blackcurrants, cassis, tea, brown sugar and vanilla.

ORIGIN

Tempranillo is the most noble red grape variety of Spain's Rioja region. It is popularly believed the vines were brought to Spain as variants of Pinot Noir or Cabernet Franc by French pilgrims on their way to Spain during the Crusades, but ampelographers have not been able to confirm the relationship and it's more likely that the vine is indigenous to Northern Spain. The grape takes its name from the Spanish word for early, temprano, as it tends to ripen early. In Rioja the variety is famous for producing dark-coloured wines that are quite low in alcohol and capable of ageing without losing their colour. Tempranillo is mostly used in blends with Garnacha, Mazuelo (Carignan) and Graciano.

IN SOUTH AFRICA

Tempranillo is said to have arrived in the Cape with famous port varieties such as Tinta Barocca and Souzão some 50 years ago. Tempranillo (or Tinta Roriz, as it is also called) is especially well adapted to hot climates, and is used as a blending component in the wines of various port houses in the country. De Krans pioneered South Africa’s first dry red labelled Tempranillo.

ELSEWHERE IN THE WORLD

Tempranillo is cultivated for port production in Portugal, where it is known as Aragonez in the Alentejo region and Tinta Roriz in the Douro region. Small amounts have been planted in France, Argentina and California.

BEST EXAMPLES

From Spain: the wines of the highly regarded western Rioja Alta and Rioja Alavesa sub-regions. Miguel Torres of Penedés blends it with Monastrell for Coronas, his claret-like red, adding some Cabernet Sauvignon to produce a Reserva wine. In Portugal: as a table wine in Ferreira's famous red Barca Velha.

AGEING POTENTIAL

Port aside: around five years, 10 at most.

MATCHING WITH FOOD

Smoked carpaccio, springbok and poultry dishes.

SERVING TEMPERATURE

Between 16° and 18° C.