New 2019 Colorado Tempranillo
In 2019, the majority of the grapes on the western slope all ripened within a two week window, causing our fermentation building to literally bulge at the seams! Running short on space, we did make a few distinctly different winemaking decisions than in the past, and we are all loving the results. In the past our Tempranillo has always been fermented whole cluster. This means in the primary fermentation the skins and stems are included, nothing is separated out. This stem inclusion contributes more tannin to the wine along with greener spicy flavors. With this wine, the decision was made to destem the grapes to save on space in the fermentation bins and we are all excited about the end result. There is a slightly lighter fruiter expression of the varietal that is fresh and delicious right now, but also has the body to go the distance, if you chose to age it. Who knows, John may be destemming a few of the future Tempranillo’s!
On the nose this Tempranillo shows notes of cherry that move toward preserved or baked cherry with integrated warm spice. The pallet is immediately lively with good acid and more vibrant fruit. Tart cherry and black plum upfront, but the fruit on the back of the pallet softens to notes of fig with a touch of spice and hints of American Oak. The tannin is noticeably smoother than previous vintages but is certainly still present. This is a delicious wine young but will also age beautifully as it has great balance and structure. We recommend serving at cellar temperature around 60-65 degrees Fahrenheit. Cool it down on the patio and enjoy!
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