Oates Ends Tempranillo 2016

HK$185.00

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Our Tempranillo is a vibrant, ripe berry fruited wine with loads of fresh strawberry flavour. Harvested from the Tempranillo block Russ planted several years ago to try the new variety, further plantings have occurred due to the popularity of this new variety with local winemakers grown in the Margaret River climate and soils. Harvested in the cool of the night to retain maximum fruit aromas and flavours the Tempranillo has a short, warm fermentation followed by pressing to conditioned french oak barriqes for maturation for 9 months to ensure the oak does overwhelm the inherent fruitiness of the variety. Released ready to drink the Tempranillo is a fantastic match for grilled meats, pizza and Italian food.

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Wine Review
Ray Jordan – The West Australian Wine Guide 2018. 94/100

Best of the West – Top WA Tempranillo “Boy, Cath Oates has really nailed this delightful Tempranillo. Its medium bodied with soft and supple fleshy fruit characters. Fine grainy tannins work into the beautiful fruit on the palate. Raspberry and cherry notes with excellent poise and structure through to the finish. Love drinking this.”

Wine Specs
Vintage: 2016
Varietal: Tempranillo
Appellation: Wilyabrup
Alcohol: %13.5
pH: 3.7
Acidity: 5.8
Residual Sugar: dry
Bottling Date: 8th Mar 2017
Release Date: N/A

Tasting Note
The 2016 has a beguiling aroma of cherries with a hint of wild herbs. On the palate it’s a mouthful of juicy red cherry and warm, ripe strawberry fruit. It displays the Spanish varieties hallmark tangy acidity and firm chalk-like tannins, giving it a firm but beguiling, elegant, dusty finish.

Winemaking
Harvested from the Tempranillo block Russ planted several years ago to try the new variety, further plantings have occurred since due to the popularity of this new variety with local winemakers grown in the Margaret River climate and soils. Harvested in the cool of the night to retain maximum fruit aromas and flavours the Tempranillo has a short, warm fermentation in small open top fermenters with hand plunging. The wine was pressed before the fermentation completely finished to a single new French oak puncheon and older French oak barriques to finish off to dryness. Maturation occurs for 9 months to ensure the oak does not overwhelm the inherent generous fruitiness of the variety.

Vintage
The 2016 vintage started off with warm dry spring weather and progressed into a summer that was warm without excessive heat. A rare heavy rainfall event in January gave the reds a good watering but the combined cooler conditions in late January and early February delayed the harvest and had us watching the disease prone Tempranillo grapes anxiously. Following the settled late summer ripening the Tempranillo was harvested a lower sugar levels than 2015, producing a more elegant and structured wine.

Cellaring and serving
The Tempranillo is released for immediate enjoyment. The 2016 does however have the fruit weight and structure to develop up to around 8 years, showing complex earthy, smoked savoury meat notes with age. It is the ultimate BBQ wine and a fantastic match for grilled meats, pizza and Italian food.

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Wilyabrup

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Oates Ends Tempranillo 2016

HK$185.00

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