DESCRIPTION:
Tempranillo is a robust red wine varietal known for its full-bodied flavor profile. As you sip this luxurious wine, you are greeted by the rich and intense flavor of dark cherries, which is complemented by the savory notes of leather. These flavors are beautifully balanced, creating a harmonious taste experience.
As the wine lingers on your palate, you'll notice a hint of smoke and black pepper on the finish. The smoky notes add depth and complexity to the wine, while the black pepper provides a slight spiciness that balances out the sweetness from the cherries. The combination of these flavors results in a long, satisfying aftertaste that leaves you wanting more. Tempranillo red wine is perfect for those who appreciate full-bodied red wines with bold flavors.
100% Tempranillo
TA: 7.28 gm/L | PH: 3.56 | RS: 0.67 | Alcohol: 14.8%
FLAVOR AND AROMA NOTES:
The aromas express an enticing bouquet of black currants and a hint of spicy cloves.
PAIRING SUGGESTIONS:
This wine will pair well with Mahon, Manchego and Pecorino Romano Cheeses; olives baked in olive oil with paprika, garlic and preserved lemon mussels steamed in a white wine with chorizo, paella with seafood or grilled vegetables, pizza with sausage and roasted red peppers, grilled lamb chops or flavorful Spanish pinchos morunos: Grilled pork skewers pre-marinated in a blend of lemon juice,olive oil and ras el hanout spice blend.
WINEMAKER - Kestutis Vizgirda
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at several local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
