This is the first time we have worked with Tempranillo at Swick Wines! Joe worked with this grape in Portugal (where it is known as Tinta Roriz) and has always endeavored to make wine with it but was hesitant because the variety can lose acidity during ripening in warmer climates. When he heard about some Tempranillo planted at Zenith Vineyard, a meticulously-farmed vineyard located in the cold climate Eola-Amity Hills AVA in the Willamette Valley, he jumped on the opportunity to source it.
The fruit was harvested in early October after some cooler late September weather and direct pressed without any skin contact. The wine was fermented in a stainless steel tank, bottled in November 2021, and then left on the lees for 20 months before disgorging in late July 2023. It has bright cherry and tobacco on the nose and cedar, straw, and plum on the palate. Chill it down and its thirst-quenching, frothy texture will offer the perfect respite from fiery Szechaun dishes like dry-pepper chicken and sesame noodles.
Produced & Bottled by Swick Wines, Newberg, Oregon.