Ok, it is quite an odd blend. Who would think of adding Viognier to Tempranillo and a little Grenache? I wouldn't, but the folks at Yalumba have and I think they may be onto a good thing. Your not going to see mass planting of Viognier all over Spain as a result, but it makes an interesting wine. Its kind of like that Run DMC V's Aerosmith track, DMC's beats with just the Aerosmith guitar riff, its a great tune but I'm not too sure how a whole album would turn out.
The blend consists of mostly Tempranillo (89%) with a shot of Grenache (6%) and Viognier (5%) and sees 10 months in French and Hungarian oak.
What a nose! Some nice raspberry fruit, florals, tobacco, earth and not a trace of apricot. In the mouth it is smooth all the way, not a lot in the way of tannins, they may be hiding under the viognier influence. Dark, savory fruit in the mouth, black cherry and dark plum with sarsaparilla. A lot of Tempranillo varietal character here. There is a bit of apricot on the finish, this moves on with some time and spicy pepper replaces it. Nicely balanced and integrated. A very good wine, I'd like to see it without the viognier, I think they'd have a winner. 89 Pts.
Source: Boccaccio Cellars Cost: $27 Closure: Screwcap
Web: www.yalumba.com
I’ve been unable to source this in Canberra and Yalumba have not responded to my queries about it’s distribution. Good to know that at least one of the e-tailers has it now.
Our tempranillo vines are going in over the next couple of weekends (albarino in November), and it has me wondering about blending options later on. We don’t have any viognier, but tempranillo and shiraz together has me interested. Peter Hedberg from Charles Sturt has speculated to us that using barbera for an acid spine through a tempranillo may be one to try. I’m not sure about that, but graciano (and certainly grenache) are marginal ripeners in our quite cool climate.
This bottle was a sample, but I think Anthony would be able to get some for you.
I can see Tempranillo/Shiraz blend going well. Nice peppery shiraz, about 15-20% could be a winner…Cabernet is an option if you can get it ripe
Yep I am going to get some in. It will be in two weeks though if you can wait
I haven’t tried it yet, but I would love to know the reasoning behind putting the Viognier in? Might email Hill-Smith now
Out of interest, here is Jermey Oliver’s tasting note:
Blended from three varieties, two of which fit the ‘recent arrival’ bill, this delicious red is a fine, elegant and Burgundy-weighted wine of smoothness and character. Musky and aromatic, its spicy perfume of blackberries, plums and lifted floral notes overlies mocha and dark chocolate-like oak nuances. Slightly confectionary, its supple and juicy palate of small berries, cherries and dark plums is framed by a fine, willowy cut of tannin. It finishes long and fresh, with a lingering core of tangy fruit wrapped in clean acids and backed by emerging meaty and slightly reductive, rustic complexity. ($30 retail, approx., Barossa, 17.8/92, drink 2007-2010+)
I had this last night with roast lamb, and was impressed. I didn’t get any apricot on the finish - more the pink to red acid lolly in grenache that is ripe and not jammy. A beautiful bright colour, much like pinot than a standard grenache blend.
btw: I just read Oz Clarke last night on viognier plantings in Italy and in Spain…