Winemaker Notes
This wine shows the brawny and bold black fruits, violet and mineral character of Toro, but with distinctive aromatic freshness, uncommon balance and licorice notes. Pair this structured, elegantly powerful red with grilled steak, prime rib, beef roast and dishes with similar heft of flavor, including braised pork shoulder and venison, which the sweet tannins of Toro should compliment well. For more casual foods, beef or pork empanadas, BBQ beef, brisket and pulled pork sandwiches, and burritos will all pair well.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Spain's remote, high elevation Spanish wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.