The first time we enjoyed the 2011 Tempranillo our tasting team was noshing on Tre Anelli owner’s famous homemade lasagna—to say our taste buds were satisfied is an understatement. First, pork sausage in the dish gracefully complemented the honey-glazed ham scents from the wine. Then the palate explodes with lush red fruit like olallieberry and blackberry, giving it a chewy texture and slightly chalky finish. If, for some reason, lasagna isn’t your forte, we recommend pairing this Tempranillo with a charcuterie platter complete with salami, parmesan, and asiago.
129 cases produced
92% Tempranillo, 3% Mourvedre, 3% Petit Verdot and 2% Syrah.
Tempranillo makes a soft chocolaty dark fruit flavored wine with many tones of cassis and muddled blueberries. Because of the low acidity it makes a nice sipping wine.
We sourced our 2011 Tempranillo from the Estelle Vineyard in the warm climate of the Santa Ynez Valley. This vineyard site is optimal for the Italian grape allowing full flavor development.