New world on the nose and old world on the palate. This wine  shows eucalyptus, blackberry, tar, sweet tart and orange clove – definitely all the things I like about Tempranillo with a hillside stony quality that lets you know where it comes from. 

A field blend with 5% Graciano, this wine is first kept in stainless steel tanks and pumped over for around 20 days. It then ages in French oak, 20% new, for 20 months. 

2016 Ferdinand Tempranillo

$30.00

I made this one starting in 2011 from one block at Shake Ridge right below Anne’s house. It’s on wire. She has three plantings of Tempranillo. There was the original planting. There’s one that is head trained that John Lockwood has made. And then there’s this one, P2, which is on wire. It’s budwood that Marcus brought over from Ribera del Duero. I never thought of it like a Rioja but more like a Ribera wine. I think of Ribera wine as more modern and more varietal driven, like more Tempranillo focused than blended with Grenache or other things. The tannins can be pretty monolithic, so over the years making this wine, I dialed back the extraction, and basically try to pick at the right moment to preserve the natural acidity, but still having tannins that are fully ripe. The nice thing with Tempranillo is unlike some other varieties, especially Cabernet, you’re not really fighting against pyrazine. You can pick early, relatively speaking, but end up with firm tannin. No surprise there, if you let the wine age a little bit longer, the tannins resolve quite a bit. That’s something that doesn’t really behoove one who’s trying to have a side hustle wine project, cellaring the wine for years before release. 

I’m pretty happy with the wine and I think drinking through the previous six vintages, the wines are doing great- they’re aging well, drinking well. That’s pretty cool to see. It’s cool to be getting to the place making wine where you can go back to older wines and think, this is coming along, doing cool things. It seemed important to me to make a red wine, and a Spanish variety. I’d never made a Tempranillo before, I didn’t even know anyone who made one, so it’s been a voyage of discovery. There’s a hillside stony quality to the wine, I like the structure.” – E.F.

 

We're on a break!

Don’t worry. We are coming back better than ever in 2024!

While Ownroot Collective  will continue to focus on winemaker side-projects, we will now offer 4 shipments per year, shipped automatically.

You can still shop for wine any time, and we will still offer lots of content, connection, and virtual tastings with winemakers. 

We hope you will join us for our newest adventure! 

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Well hello there.