It was with good foresight and fortune that Leon Tokar decided to plant Tempranillo, a little known Spanish variety in 1999. We now have some of the oldest Tempranillo in the Yarra Valley, planted directly outside the Tokar Estate restaurant. Spur pruned to a VSP trellis. The leaves are the size of dinner plates so we get out and remove many of the leaves around the fruit to encourage sunlight on to the bunches to enhance the colour and structure of the wine. The vines are low yielding, generally delivering 1.5 – 2 tonnes per acre.
The Tempranillo was hand picked in two separate picks, eight days apart. 16 February for the bright berry fruit component and 24 February for the ripe tannins, becoming the structural component. No Aria (our flagship Tempranillo) was made in 2016 but what was intended to be The Aria made its way into this wine instead. Thus, it contains some of our best fruit, fermented in upright 500L oak puncheons. All fermentations were with wild yeasts followed by a long soaking on skins for up to 35 days to gently extract tannin. Once pressed, the wine was transferred to French oak barrels (mostly 500L puncheons) for wild malolactic fermentation and ten months maturation in our cellar. The wine was bottled whilst still bright and fresh.
Dark and dense, ruby purple in colour. Aromas of cherry cola, boysenberry and (wait for it) meat pie with sauce (I love Tempranillo’s unique flavours!). The palate is quite full-bodied, sweet fruited with blood orange and dark cherries before a charry note. I’m reminded of charry meat with yoghurt (come to think of it this would be a great match). The ample mouth coating tannins frame the fruit nicely and will see the wine age for many years, but then, it’s delicious drinking now.
Volume 239 cases
10% Discount off any Dozen Bottle Purchase or Mixed Dozen
NB: To receive the 10% discount – Either by choosing ‘A case of 12’ Tab or by choosing the ‘Single’ Tab of the same or different varietals to the total of 12 bottles