Grown in the Mundulla region of the Limestone Coast, Tempranillo is a Spanish variety that thrives in a moderate Australian climate. It ripens earlier compared to other red varieties and was the first 'alternate' variety they dared to dabble with.

The grapes are crushed and cold macerated for 48 hours before undergoing 12 days on skins with a wild ferment. They are then matured in seasoned French oak barriques for maximum Tempranillo expression.

Their Tempranillo displays focused aromas of raspberry, black cherry, ripe juicy fig, and raspberry edges. Wonderful varietal tannins provide a soft chalky texture beneath the fruit, carrying into the delicious savory backbone of green tobacco and rosemary. It pairs incredibly well with a local lamb chop on the BBQ.