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Our estate vineyards in Southern Oregon's Umpqua Valley are an ideal terroir for this noble Spanish varietal. The 2006 vintage, the tenth release of our signature Tempranillo, is deeply colored and powerfully structured with intense aromas and flavors of ripe black fruits, savory spice, cassis, and smoke. Experience suggests this wine will age easily for five to seven years and offer a long plateau of maturity. If patience fails aeration is recommended. We also suggest saffron and pimenton dusted lamb with chèvre and sun dried tomato-stuffed peppers.
"Abacela's tenth vintage of Tempranillo suggests it's time to call the "experiment" a success. It's savory and scented with cured meats; a spicy red that marries black currant fruit to pepper and more exotic spices—curry, cumin and five spice. Tannins are tongue-scrapingly dry, but is there a better match for a thick steak? "
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