Tag Archives: tempranillo

Reillys 2012 Tempranillo: Wine Review

Clare Valley is often in the shadow of its nearby cousin, Barossa. There is a vast range of varieties, besides the sensational Rieslings. Everything from Sangiovese, and Tempranillo through to more ‘alternative’ varieties like Barbera and Gruner Veltliner.

The Reillys Tempranillo has that soft and supple easy drinking attitude which could easily get you into trouble. On the nose there are gentle aromas of black Reillys Temptea, roast meats and a floral sweetness. On the palate there is more restraint: ripe dark berries, dark cherries, with subtle vanilla spice. The oak is unobtrusive, despite being in French oak for 18 months. Tannins are soft and dusty.

Its an easy drinking, medium bodied wine which would work well with roast Saltbush Clare Valley lamb studded with rosemary.

Alcohol: 14.5%
Price: $25
Region: Clare Valley, SA
Source: Provided by producer

dArenberg 2011 Sticks & Stones: Wine Review

For those used to big dark fruity red wines, you may require a little encouragement to approach the d’Arenberg Sticks & Stones.  But I strongly encourage you.  Its a blend of 60% Tempranillo, 25% Grenache, Souzao and Tinta Cao.  Never heard of Souzao nor Tinta Cao? Dont worry, I had to look them up as well.

dArenberg Sticks & Stones

The 2011 d’Arenberg Sticks & Stones has lovely meaty, gamey aromas. Definitely more savoury and earthy end of the spectrum, but also nice ripe dark cherry keeping it fresh.

On the palate there are more savoury characters, like cured meats, and Italian herbs. Medium bodied, with warming alcohol.  The tannins are smooth and drying, and cry out for a platter of cured meats, and roasted vegetable antipasto in the afternoon sun.

The 2011 d’Arenberg Sticks & Stones is interesting and not your normal package. But you shouldn’t expect anything normal from d’Arenberg.

Alcohol:  14.4%
RRP: $29
Region: McLaren Vale, SA
Source: Provided by producer

Chefs Selection – Frank Camorra Tempranillo

2010 Frank Camorra Tempranillo (Margaret River, WA)

Spanish-born Frank Camorra came to Australia with his family when he was five years old, but still has strong ties to his homeland. This is reflected in his restaurant, Melbourne’s MoVida, where they ‘embrace the spirit, the fun, the essence of the great bars of Spain.

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