{"title":"Tempranillo","description":"\u003cp\u003eTempranillo is Spain's signature red grape and the soul of Rioja and Ribera del Duero. Young versions are bright with strawberry and plum; oak-aged Reserva and Gran Reserva wines develop vanilla, tobacco, leather and dried fig. In Portugal, where it is known as Tinta Roriz, it plays a key role in Douro reds and Port. Medium to full-bodied with smooth tannins, Tempranillo is superb with roast lamb, jamón, manchego and chargrilled vegetables.\u003c\/p\u003e","products":[{"product_id":"2020-rioja-reserva-vina-ardanza-la-rioja-alta-sa","title":"Rioja Reserva, Viña Ardanza, La Rioja Alta S.A. 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit carries clove, pepper and nutmeg, with a balsamic edge on a long, smooth finish. Medium-bodied and silky rather than heavy, with fresh acidity and fine, well-settled tannins from years in American oak. Tempranillo and Garnacha.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Rioja Alta, S.A. was founded in 1890 in the old railway quarter of Haro by five families, among them the Aranas, the Ardanzas and the Alberdis, whose names now appear on the house's Reserva wines; in 2022 Drinks International named it the World's Fourth Most Admired Wine Brand. The Tempranillo comes from the La Cuesta vineyard in Fuenmayor and the Montecillo vineyard in Cenicero, both at around 600 metres on clay-limestone soils with vines over 30 years old, while the Garnacha grows at La Pedriza in Tudelilla, a 70-hectare site of deep rocky soils at 550 metres in Rioja Oriental. After sorting on optical selection tables the grapes were fermented in stainless steel at 27°C with indigenous yeasts, then aged separately: 36 months in four-year-old American oak barrels for the Tempranillo with six manual rackings, and 30 months for the Garnacha, a fifth of it in new oak, with five rackings, followed by a minimum of three years in bottle. The 2020 vintage ran a long vegetative cycle to perfect phenolic ripening and was officially rated Very Good, giving wines of aromatic intensity with good balance between alcohol and acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast lamb, braised beef cheek, grilled chorizo, and hard sheep's cheeses such as Manchego. Drinking well now and over the next five to ten years, and an hour in a decanter will open it out.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":58476452315519,"sku":"HNW-5171120A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5171120A.jpg?v=1789922370"},{"product_id":"2021-rioja-el-camino-torre-de-ona","title":"Rioja El Camino, Torre de Oña 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed berries and blackberry lead, with wild herbs, violets, clove, liquorice and a hint of tobacco behind them. The palate is poised and seamless, medium-bodied, carried by a bright line of acidity and finely etched tannins — intensity without weight. Tempranillo 97%, Garnacha 1%, Mazuelo 1%, Viura 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTorre de Oña makes wines of deliberate restraint from 50 hectares of estate vineyard in Rioja Alavesa, and since 2005 the property has been reshaped by sustained investment, including a plot-by-plot study that divided the estate into subplots, each given its own vinification and ageing. El Camino itself comes from just 1.54 hectares of low-yielding old bush vines averaging 80.8 years of age, in the El Pisón, La Revilla and Las Naves parcels at Elvillar de Álava, where calcareous loamy-silt soils balance water retention against drainage and the vines give only 2,585 kilograms per hectare; the fruit is picked by hand into 20-kilogram crates and sorted piece by piece. The grapes were refrigerated on arrival, destemmed and held in tank for 12 days below 10°C for a cold pre-fermentation maceration, fermented in tank, then completed malolactic conversion in 500-litre French oak barrels over 14 months before resting five months more in tank ahead of the final blend; the quantity made is tiny. In 2021 carefully managed bud break led to a moderate fruit set of small, loose bunches that reached optimal ripeness free of disease pressure, a vintage rated Excellent at 95 points.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast partridge or guinea fowl, rare grilled lamb cutlets, wild mushroom rice, and mild aged cheeses such as Idiazábal. Drinking beautifully now and over the next three to five years; half an hour in a decanter is enough, and more would blunt its lift.\u003c\/p\u003e","brand":"Torre de Oña","offers":[{"title":"Default Title","offer_id":58476492816767,"sku":"HNW-5172221D","price":140.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172221D.jpg?v=1789922608"},{"product_id":"2024-rioja-alavesa-bhilar-tinto-bodegas-bhilar","title":"Rioja Alavesa, Bhilar Tinto, Bodegas Bhilar 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe hedgerow berries lead, lifted by aromatic thyme and rosemary and closing on a delicate spicy twist. It is rich and well balanced rather than heavy, with fresh acidity and chalky, fine-grained tannins giving it shape. Tempranillo 75%, Viura 15%, Garnacha 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Bhilar is a small estate in Elvillar, in Rioja Alavesa, run by David Sampedro Gil and Melanie Hickman; Bhilar is the Basque name for the village. The land has been farmed organically for more than twenty years and biodynamically for fifteen of them, horses replaced tractors in the vineyards in 2014, and the estate has held Demeter certification since 2022. Elvillar has some of the oldest vines in Rioja, and this village wine comes from dry-farmed bush vines averaging forty years old, planted in calcareous clay over rocky limestone, ploughed by horse and picked by hand. The grapes were destemmed into concrete tanks and fermented spontaneously with native yeasts without temperature control, then pressed into French oak of several sizes for fourteen months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at around 16°C. It suits roast lamb, grilled pork with piquillo peppers, chorizo with butter beans, or a wedge of aged Idiazábal. Drink over the next three to five years; an hour in the glass is enough and it does not need decanting. The bottle is sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":58476499534207,"sku":"HNW-5177024A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5177024A.jpg?v=1789922461"},{"product_id":"2011-rioja-gran-reserva-890-la-rioja-alta-sa","title":"Rioja Gran Reserva, 890, La Rioja Alta S.A. 2011","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack plum compote leads, with tobacco leaf, sweet spice and chocolate gathered around it. The palate is pure and velvety, medium-bodied, its acidity still fresh and its tannins worn almost to silk by twelve years in barrel and bottle. Tempranillo 95%, Graciano 3%, Mazuelo 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Rioja Alta, S.A. was founded in 1890 in the old railway quarter of Haro by five families, and in 2022 Drinks International named it the World's Fourth Most Admired Wine Brand; the house keeps its own coopers, who build its barrels by hand from American wood air-dried on site, and racks its wines by candlelight every six months. The Tempranillo and Mazuelo for this wine come from the estate vineyards at Briñas, Labastida and Villalba and the Graciano from the estate Montecillo vineyard at Fuenmayor, all picked by hand from some of the oldest plantings the estate holds. After gentle destemming and crushing the musts fermented in tank for 18 days, the Tempranillo and Mazuelo blended in the vineyard and co-fermented while the Graciano was vinified apart; malolactic conversion happened naturally over four months, and after stabilisation through the winter the best batches were chosen and left in barrel for six years with ten traditional rackings, bottled unfiltered to hold the aromatics, then aged a further six years in bottle. It is made only in years the house considers worth it.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast rib of beef, slow-cooked shoulder of lamb, jamón ibérico and game birds, and aged Manchego. At fourteen years old it is drinking now and will hold for another ten to twenty; decant it gently off any sediment about an hour ahead.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":58476508152191,"sku":"HNW-5171411A","price":177.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5171411A.jpg?v=1789922608"},{"product_id":"2019-rioja-gran-reserva-bodegas-ondarre","title":"Rioja Gran Reserva, Bodegas Ondarre 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA mature, complex bouquet of rich fruit and spice, with raisined fruit, tobacco and leather coming through behind it. Medium-bodied, elegant and velvety, with settled acidity and soft, resolved tannins. Tempranillo 90%, Mazuelo 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Ondarre was founded in 1985 and is the only winery in Viana, the village overlooking the Rioja valley in what is now Rioja Oriental; its Reservas are its most decorated wines, and it credits them to vineyard work and steady reinvestment in the cellar and its French and American oak. The fruit here comes from old vineyards around the village, 40-year-old low-yielding gobelet-trained vines on slopes climbing towards the Sierra at 600 to 750 metres, where shallow soils roughly 40 centimetres deep — sand, clay and limestone over sedimentary bedrock — sit on uneven ground cut by mountain streams that drain it well and make their own microclimate, and the vines have to struggle. Fermentation ran at 25 to 28°C with daily pumping over and délestage to draw out colour, flavour and tannin; malolactic conversion took place in new Missouri and central French oak casks, and the wine then aged on the lees for 28 months with regular racking, was fined naturally through successive rackings to keep its concentration, and spent a further 32 months in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with roast lamb, suckling pig, jamón ibérico, mushroom rice and aged Manchego. Drinking beautifully now and good through to about 2035. It was bottled without tartaric stabilisation and can throw a deposit, so decant it off the sediment an hour before serving. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Ondarre","offers":[{"title":"Default Title","offer_id":58476519686527,"sku":"HNW-5162719A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5162719A.jpg?v=1789922610"},{"product_id":"2020-rioja-alavesa-laguardia-l4gd4-bideona","title":"Rioja Alavesa, Laguardia L4GD4, Bideona 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate and perfumed, with wild strawberry and violet aromas over a juicy, light-framed palate. Velvety tannins and a long mineral core carry it to an elegant finish. Tempranillo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBideona was founded in 2018 in the heart of Rioja Alavesa, built on the idea that site matters more than time in barrel. This bottling comes from selected parcels around the village of Laguardia, which sits at an average of 640 metres and lies open to the Ebro Valley; those exposed sites ripen earlier than neighbouring villages and give lighter, more perfumed wines. The bush vines grow in limestone soils, are treated only with occasional sprays of copper and sulphur, and are picked by hand into fifteen-kilogram boxes. Fermentation and malolactic conversion took place with selected yeasts in stainless steel tanks and concrete vats at moderate temperatures, with gentle daily pump-overs tailored tank by tank to avoid over-extraction; 42% of the wine was matured for eight months in first- and second-use 300-litre French barriques while the rest stayed in steel on its fine lees. Rioja's rules allow a village name on the label only where the winery building stands, so the Laguardia fruit is bottled as L4GD4.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C, a touch cooler than room temperature. It is good with roast chicken, jamón with pan con tomate, a simple tomato and basil pasta, or semi-cured Manchego. Drink over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bideona","offers":[{"title":"Default Title","offer_id":58476519883135,"sku":"HNW-5104420A","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5104420A.jpg?v=1789922628"},{"product_id":"2024-ribera-del-duero-joven-pena-roble-bodegas-resalte-de-penafiel","title":"Ribera del Duero Joven, Peña Roble, Bodegas Resalte de Peñafiel 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed plum and sweet cherry lead, with liquorice behind them and a light coconut-and-vanilla lift from the barrel. The texture is smooth and the weight generous without being heavy, ripe fruit and a touch of spice carrying through to a long finish. Tempranillo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Resalte de Peñafiel is a boutique winery in Peñafiel, at the heart of the Ribera del Duero, established in 2000 and built entirely around Tempranillo. Its eighty hectares of vines, among them some of the finest sites in the region, average fifteen years of age and are worked by hand through winter pruning, bunch thinning and shoot thinning, then hand-harvested at deliberately low yields. In the winery the fruit moves by gravity rather than pumps: fermentation was held below 26°C to run slowly and evenly, followed by two weeks of extended maceration, and the wine then spent five months in a combination of French and American oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, grilled pork, chorizo with piquillo peppers, or a plate of aged Manchego. Drinking well now and over the next three to four years; it needs no decanting, though half an hour open does it no harm. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Resalte de Peñafiel","offers":[{"title":"Default Title","offer_id":58476538102143,"sku":"HNW-5127024A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5127024A.jpg?v=1789923402"},{"product_id":"2022-ribera-del-duero-reserva-aster","title":"Ribera del Duero Reserva, Áster 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and wild berries over liquorice, clove, pepper and toast from the barrel. Rich and powerful on the palate, held together by smooth tannins and good acidity, and long on the finish. Tinta del País 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eÁster was created when the team behind La Rioja Alta went looking for a site in Ribera del Duero and found one at Anguix, in Burgos. The Tinta del País vines were planted in 1990 and the winery followed in 2000, with a vinification hall holding up to 4,000 French and American oak barrels; the fruit for this wine comes from the Fuentecojo, La Cueva and Otero Joven vineyards around the winery, on silt-loam soils at 780 metres, where warm days and cool nights give ripeness and natural acidity together. Winemaker Julio Sáenz has the hand-harvested grapes gently destemmed and crushed, fermented below 28°C across nineteen days of fermentation and maceration, then taken through malolactic conversion in French oak barrels with weekly bâtonnage over two months, before sixteen months of ageing - 75% in new French oak and the rest in second-use barrels - and three rackings done by traditional methods.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, a rib of beef, grilled lamb chops or aged Manchego. Drinking now and through the next six to eight years; give it an hour in a decanter while it is still young.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":58476542886271,"sku":"HNW-5172522A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172522A.jpg?v=1789923482"},{"product_id":"2020-ribera-del-duero-el-espino-aster","title":"Ribera del Duero, El Espino, Áster 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack fruit with liquorice, cardamom and a mineral thread, and hints of toffee and coffee from the barrel. Sleek and graceful rather than heavy, with vibrant acidity, fine tannins and a succulent finish. Tinta del País (Tempranillo) 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eÁster was created when the team behind La Rioja Alta went looking for a site in Ribera del Duero and found one at Anguix, in Burgos; the Tinta del País vines were planted in 1990 and the winery, which holds up to 4,000 French and American oak barrels, followed in 2000. El Espino is a selection from Finca Áster's own vines, an 87-hectare patchwork of plots with varying slopes, aspects and soils, hand-harvested at optimal ripeness on an estate that limits treatments, reuses water and has installed insect shelters to build biodiversity. The grapes were picked into 20-kilo boxes and optically sorted, cold-macerated for colour and aroma, then blended from three plots - El Espino, Fuentecojo and El Picón - with half taken through malolactic fermentation in stainless steel to soften the palate and half vinified in second-use French oak, before twelve months in French oak of which a fifth was new, two manual rackings, and a further four months in tank. The 2020 season began with an early bud break after mild weather, and a cool, wet start to summer that regulated yields and cut production; the warmth returned, and by October cold, dry conditions with wide day-to-night swings let the fruit ripen slowly, building concentration while holding on to freshness - a vintage officially classified as excellent.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, grilled ribeye, duck breast or a mature hard cheese. Drinking well now and worth keeping another five or six years; an hour in a decanter opens it out. Suitable for vegetarians.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":58476544000383,"sku":"HNW-5172720A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172720A.jpg?v=1789923510"},{"product_id":"2022-tempranillo-merlot-ars-in-vitro-tandem","title":"Tempranillo\/Merlot, Ars In Vitro, Tandem 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eInviting red plum and black fruits with mineral notes and a hint of violet and spicy liquorice. Unoaked and fresh, medium-bodied, with brisk acidity and soft, even tannins running to a long finish. Tempranillo 95%, Merlot 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the work of José Maria Fraile and Alicia Eyaralar, two of the leading figures of the Navarra wine scene; in 2019 the estate was certified vegan and accredited with the European Vegetarian Union's 'V label'. The vines sit in the heart of the Yerri Valley, recognised as the region's best area for quality wine, dry-farmed and Guyot-trained on clay loam soils and green-harvested for lower yields, with treatments limited to sulphur and copper rather than synthetic chemicals and picking carried out in the coolest hours of the day. The grapes were cold-macerated before fermenting in stainless steel at 25°C with gentle cap immersion over ten days, then racked by gravity to concrete vats on the lower floor of the winery for malolactic conversion and natural clarification by decantation; the wine aged a minimum of 24 months in concrete before being bottled by gravity with minimal filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It works with lamb chops, chorizo and butter beans, roast chicken or a hard sheep's cheese. Drinking well now and over the next three to five years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476545212799,"sku":"HNW-5111222A","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111222A.jpg?v=1789923522"},{"product_id":"2018-tempranillo-cabernet-merlot-ars-nova-tandem","title":"Tempranillo\/Cabernet\/Merlot, Ars Nova, Tandem 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit with mocha and spicy vanilla from the barrel, and savoury notes of black olive and roasted red chilli underneath. Full-bodied and warm, with moderate acidity and fine, well-covered tannins carrying the length. Tempranillo 40%, Cabernet Sauvignon 40%, Merlot 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the work of José Maria Fraile and Alicia Eyaralar, two of the leading figures of the Navarra wine scene; in 2019 the estate was certified vegan and accredited with the European Vegetarian Union's 'V label'. The vines lie in the heart of the Yerri Valley, recognised as the region's best area for quality wine, dry-farmed and Guyot-trained on clay loam soils and green-harvested for lower yields, with treatments limited to sulphur and copper and picking carried out in the coolest hours of the day. Fermentation ran at a controlled 28°C with slow extraction by cap submersion and no pumping, after which the wine was racked by gravity into concrete vats for malolactic conversion and natural clarification by decanting; it was neither cold-stabilised nor fined, and spent a minimum of 24 months in concrete followed by nine months in 300-litre French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb, ribeye off the grill, chorizo-spiked stews and aged Manchego. Drinking well now and over the next three to five years; give it half an hour in a decanter. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476546064767,"sku":"HNW-5111018A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111018A.jpg?v=1789923551"}],"url":"https:\/\/www.edkawines.com\/collections\/tempranillo-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}