Tempranillo is Spain’s great red grape. Grown all across the country in diverse climates and made into many styles, it is the Spanish equivalent of Australia’s Shiraz.
But it’s still early days for Tempranillo in Australia. While the list of companies making the variety is growing rapidly, most have only been at it for a short time. That’s not true of La Linea, as winemaker Peter Leske’s experience goes back to 2001, when he made probably the first Tempranillo in the Adelaide Hills, at Nepenthe. His experience is complemented by the extensive knowledge of David LeMire MW, who knows Spanish wines as well as anyone in Australia.
- SA - Adelaide / Adelaide Hills
- South Australia
“The cool season has coaxed out more varietal integrity than ever, in an elegant and poised demeanour of black fruits, mixed spice and classic 2011 pink pepper notes, topped off with finely textured tannins and a long aftertaste” Tyson Stelzer, Wine Taste Weekly, July 12)
Mid-crimson; the fragrant bouquet introduces a delicious, fresh and crisp red cherry palate, a miracle to emerge from the '11 vintage; has length; there is just a twist of citrus on the finish that I see as varietal, not a lack of ripeness. Rating 92 - Drink by 2016 - James Halliday, Australian Wine Companion (MAR/2012)
Winery Tasting Notes
The warm site at Kersbrook came to the fore in ’11; while the cooler site near Echunga struggled to ripen fully in 2011. And to those sites, we added some fruit from a central Hills site, which ripened late but with excellent fruit aromatics and a solid core of tannin.
Our 2011 is a touch lighter, more fragrant and spicy than some other vintages we have made. We also see hints of sage and rosemary, and the red liquorice which seems to be a common feature of Australian Tempranillo. We are especially happy with the fleshy early palate, balanced by gentle tannin and acidity on the finish.