Wine Region: Margaret River, Australia
The premium fruit parcels used to craft Tiger Country Tempranillo were hand harvested, cold soaked and the whole bunch fermented. This process led to the creation of a medium garnet hued wine. The fragrant bouquet is perfumed with scintillating aromas of ripe black plum, cherry cola and sarsaparilla, with hints of savoury peanut husk, sweet spice lurking in the background. The luscious palate is rife with ripe plum, sweet kola nut and red strap liquorice flavours, supported by dusty cocoa tannins. This dazzling Tempranillo ends in an enticing and satisfying finale. Drink it with Osso Bucco or slow-cooked French Cassoulet to appreciate its rich fruit flavours.
James Halliday 94 pts - A 61/24/15% blend of tempranillo, petit verdot and graciano from three estate vineyards, separately vinified, cold soaked with partial wild yeast ferment of 85% destemmed/15% whole bunches, foot-stomped, hand-plunged, basket-pressed, matured for 14 months in French oak (10% new). Bright crimson; the bouquet is super-fragrant, with predominantly red cherry and some blueberry fruits, the palate upping the game with purple (plum), licorice and strongly textured tannins. Unusual wine.
About the Winery
The first vineyards in Margaret River were planted in the undulating landscape created by the water courses of the ridge that connects Cape Leeuwin in the south and Cape Naturaliste in the north.
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