TempraNeo Unclassifed: Debating the Style
TempraNeo is a collective of Tempranillo makers inspired by the variety and the potential it holds for making wines of character and interest.
The 2015 event is about style:
Tempranillo is not quite alternative anymore, but there is still plenty of growth and learning going on. The variety is now grown widely across Australia, and many wineries are working with it. With this spread in regions and winemakers, there is a range of styles being produced.
In Spain, each region has its style prescriptions. The range of styles in Australia, and how (if at all) they relate to the Spanish model, is increasingly a point of dicussion between winemakers, consumers, sommeliers, show judges and critics. This is the focus of our workshop series this year:
with any questions.
© 2010-2015 TempraNeo
Of the three wines made at Mayford, Tempranillo is distinguished by its earthy fragrance, savoury depth and rich spice. It is a lovely variety to work with, lending itself to our naturalistic approach to winemaking, and sitting comfortably with Porepunkah's continental climate, where a bony ridge-planting at the top of our dryland vineyard keeps its inherent vigour in check.
The product of a tiny, hands-on family enterprise, Mayford Tempranillo reflects a unique site in the foothills of the Victorian Alps and offers an interesting counterpoint to some of the warmer-grown examples in Australia.Eleana Anderson • Winemaker • Mayford
While it has been suggested that Tempranillo in Canberra could make the 'next Vega Sicilia' our reason for growing it at Mount Majura Vineyard is to make the best 'Mount Majura'. That means a variety adapted to our continental climate and able to give voice to the character of our soil.
We need varieties that 'belong' here. For us, Tempranillo has been exciting from the very first harvest in 2003, making wine that has revealed new dimensions in flavour and structure from our vineyard. We feel that the depth and personality in the wine is revealing the character of our place.Frank van de Loo • Winemaker • Mount Majura Vineyard
Based in Central Victoria our aim is to create distinctly varietal wines expressing the terroir of each vineyard. Our range comprises Nebbiolo, Sangiovese, Tempranillo, Pinot Grigio and Shiraz plus our Miro blend, made in Spain for the Australian market. 2006 was our first vintage and since then we have continued to grow and make the best quality wines possible.Narelle King & Don Lewis • Winemakers • Tar & Roses
La Linea was born in 2007, but the partners have a Tempranillo history that goes back much longer. Peter Leske made his first in 2001 and has since made an obsession of a passion; and David LeMire has lost count of the good bottles he's tasted at other peoples' expense. Who has had more fun? As the variety has been planted in new sites around our region we have broadened our reach from our original sites at Kersbrook (warm and dry) and Echunga (cool and vigorous) to the high ironstone gravels of Kuitpo; the gently steep loams of Gumeracha and Birdwood; and the lean, rolling slopes of Macclesfield. The Hills from north to south and central to east! This diversity continues to demonstrate how Temp, like Pinot noir, reflects each vineyard's unique soil and site climate. Some sites offer fragrance, others tannin... and in doing so defy traditional classification and nomenclature. But we remain committed to our original plan of expressing varietal and regional purity as best we can.Peter Leske • Winemaker • La Linea
After working vintages in Spain in the late 90's and observing the versatility of Tempranillo, we decided to plant the variety at Gemtree. Located in the foothills of McLaren Vale, the site and the soil are perfectly suited to growing Tempranillo.
Eleven years on, we are delighted with the consistency of results we have achieved. We continue to push the boundaries, with the commencement in 2007 of biodynamic viticulture and a hands-off winemaking approach.Mike Brown • Winemaker • Gemtree Vineyards
Traditionally a Spanish variety, we have focussed on the Barossa region and its' geological diversity. By sourcing from multiple sites across the Valley floor and more recently in the Eden Valley, allows us an amazing assortment of blending options.
Tempranillo from the Barossa can range from highly aromatic in the cooler and later ripening sub-regions showing lavender, tomato leaf and blueberry fruit through to dark chocolate, liquorice and black cherry in the warmer parts.
The Running with Bulls wines are crafted in a style as to be true to variety; using natural yeast and bacteria to perform primary and secondary fermentation and a deft hand with Hungarian oak during maturation. Ideally ending up with a style that is balanced and best enjoyed with some tasty food.Sam Wigan • Winemaker • Running with Bulls