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Pindarie Wines

2016 Risk Taker Tempranillo

2016 Risk Taker Tempranillo

Once the darling of the ‘must have something new’ set, Tempranillo is now the darling of the ‘must have something good, contemporary, savoury, fleshy, spicy and not too big’ set. Smart people, those.

Because while the vines can be a bit unruly and the grape present some challenges in the winery… after a decade of production in many Australian climes, Tempranillo has proven its versatility - both in how it performs with consistent quality across these diverse regions, and the way it teams with modern Australian food - and ‘occasions’.

Undeniably aromatic, with distinctive notes of raspberry, mulberry and plum, and occasional hints of dried herbs, the variety also offers a juicy, fleshy yet medium-bodied palate which is oh-so drinkable. Our warm yet mild site, red loam ‘Terra Rossa’ soil and relatively early bottling guarantee all of the above. With generosity yet impeccable poise.

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Wine Specs
Alcohol %
James Halliday
Wine Profile
Gold Medal 2017 Barossa Wine Show. Silver Medal 2017 Australian Alternative Varieties Wine Show. Silver Medal 2017 Sydney Australian Boutique Wine Awards. Bronze Medal 2017 Sydney Royal Wine Show. Bronze Medal 2017 Adelaide Royal Wine Show
Vineyard Notes
Produced entirely from vines grown at Pindarie. Our three blocks are all on our special shallow loam, which lies over rocky limestone. The 2016 vintage was our earliest ever, yet gave us what we think was the best balanced vines (in terms of crop to canopy...) we had seen; which contributed to the best coloured 'Temp' in our history.
Winemaker Notes
We have not really changed our approach to Tempranillo along the way. We believe that the simple approach taken ensures freshness of fruit, texture & depth. We harvest in the cool of night, ferment in open vessels with hand plunging or gentle pumping over to ensure even maceration, press gently, and run to old French oak barrels for natural malo-lactic fermentation - and then a snooze over winter. Bottled in December 2016, we have retained the freshness and aromatic intensity of the grape, while allowing some evolution of the tannins for which it is famed.