“I believe that the Tempranillo grape will become one of the varietals that the Snake River Valley is known for. To showcase this, I created our first Reserve Tempranillo as part of the Small Lot Series. 2013 provided an abundance of exquisite barrels to choose from, expressing rich flavors of cranberry, cinnamon, and black olive. An exceptional growing season led to an elegant, layered wine… worthy of study in its nuance.”
-Melanie Krause, Winemaker
The 2013 vintage was great from the winemaking perspective for both red and white wines. The rapid accumulation of heat during the summer ensured that the grapes matured fully. A cooling trend during the fall gave the grapes time to develop additional flavors and allowed the winemakers to precisely time the picking dates for optimal style expression. The 2013 vintage showed patterns similar to long-term averages with bud-break around the 20th of April, gradual warming in May and June, hot weather (averages in the mid 90’s) in July and August, and then cool temperatures starting in mid-September. Total heat accumulation of 3030 heat units.
This Reserve Tempranillo expresses the elegance and complexity of flavors that make this particular vintage of our “desert grape” a wine for the ages. Spicy aromas of anise and cinnamon lead into a mosaic of black cherry and baked plum on the palate. Richly textured and balanced by bright acidity, a bottle of this unique wine will age beautifully and drink best from 2020-2025.
Hand harvested on October 3rd at 24.9 brix. Fermented in 1 ton bins with 4 punch-downs per day. Bladder pressed after an average 7 days of skin contact. Malolactic fermentation in barrel. 16 months of barrel aging in barrels of French and American origin, with 20% of the barrels new, 40% of the barrels in the second year and the remainder older barrels. Bottled in February 2015.
Sawtooth and Martin Brothers
A multitude of food pairings is opened up with this well-balanced, medium-bodied wine. Our ode to Tempranillo’s ancestral roots begs for a traditional Spanish paella! The Cinder family also looks forward to enjoying this one with flank steak and grilled vegetables, or a roasted heirloom tomato sauce and pasta.