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Abacela Fiesta Tempranillo 2014
Enjoy with your favorite Spanish tapas.
Critical AcclaimAll Vintages
Thus, the "Abacela" idea was to find in America a similar climate to that of the finest Tempranillo growing areas in Spain. The "marginal" climate sought was hot enough to ripen the fruit but not so hot that it cooked out the essence of the grape. A climate which provided dry summers and cool but wet winters, relatively free of severe freezes to minimize potential cold injury to the vines.
Searches through tomes of wine books, climate records, and maps led us to the West Coast. The search ended in the Umpqua Valley in Southern Oregon, 11 miles southwest of Roseburg Oregon. Here, the vineyards bask by day in the hot summer sun and are cooled at night by Pacific Ocean breezes. The long growing season allows the fruit to ripen slowly and fully. Our Abacela idea, now a working winery, was christened Abacela, utilizing an old Castilian word that means "to plant grapevines."
Three substantial mountain ranges intersect to create a region of great diversity, not only in soil and topography but also climate and as a result, grape varieties.
Where the Klamath Mountains, Coast Range and Cascades converge, is the rather small AVA, the Umpqua Valley, which boasts over 150 soils in a total growing area of merely 1,500 acres. The soils range from sedimentary, metamorphic or volcanic where valley floors are deep alluvium and heavy clay and hillsides are typically silt or clay.
In the Umpqua Valley AVA, vineyards in the north are cooler and wetter; cool climate grapes such as Pinot noir, Pinot gris and Riesling do well. In the warmer and dryer south mainly Syrah and Tempranillo thrive. But growers here are not afraid to investigate new grape varieties; the region is home to over forty types.
There are two sub-AVAs within the boundaries of the Umpqua Valley: Red Hill-Douglas Country, established in 2004 and Elkton, established in 2013.
Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.
In the Glass
Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.
Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.
The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.