Australia
Stella Bella Tempranillo 2004
I've been meaning to get a bottle of this wine for some time now, it won a gold medal at the World International Tempranillo Competition 2005 and had a few wine writers bellowing about the future of Tempranillo in Margaret River. Now I've had a taste I can see why, it is the most compelling example I've seen to date.
The vines used for the wine are of an average age of 12 years. This added with some funky oak treatment in American and French oak and inventive wine making has combined to produce something special.
Inky and dark in colour, the nose opens up with a good show of varietal character: ripe dark cherry and mulberry with licorice and just a pinch of spice. Fleshy, medium bodied and savory, its open for business from the first taste. There is a core of brambly dark plum and blackcurrant that really drives this wine, while some licorice and wood herbs add additional complexity. A persistent finish with a boat load of tannin, but it is soft, inviting and in balance. World Class. 91 Pts.
Source: Retail Cost: $27 Closure: Screwcap
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Dave,
I have only had the 02 of this wine, but from recollection (and looking at my tasting notes) I came to a similar conclusion. A really delicious wine!
Do you think it is very different from the new wave of wines out of Spain?
Cheers,
Ed.
Yep, a lot of similarities with some of the Spanish new wave. Its more in the Ribera del Duero camp, edging towards Toro. One of the things I really like about the wine is that it has an acid level that is missing in many of the Aussie tempranillos at present.
I would love to see this in a line up of Spanish gear, it would fit right in I think.
I’ve a bit of this at home, part of a mixed Australian tempranillo order from Cloudwine, so will try it soon based on your note. I agree in general about the acid issue, though the de Bortoli sero syrah/tempranillo blend from 2005 and some of Peter Read’s Symphonia tempranillos do decent acid.
I tried this at Wine Australia. I thought the tannins were way to strong and tough - but that could have been my palate on the day. Winemaker knew plenty about Spanish wine.
GW
Haliday mentions some huge, ruff tannins in his note on the 04…
Is there some Spanish industrial issue we are not aware off. A general strike or something? Chop chop.
GW
I am working on mañana time…I don’t have your problem of too many samples at present, some new stuff is inbound tho.
Tinto y Blanco will return to normal programming from tomorrow with any luck.
I tried the 2003 of this at a dinner last week. The time in bottle, perhaps, had served it well. Certainly good acid and tannins, but nothing blocky or obtrusive about the latter. Mid-weight and all the better for it. A bit over priced, but that came mainly from my choice of bottlo.