Tempranillo is a Spanish variety that thrives in a moderate Australian climate. It is earlier to ripen compared to our other red varieties and Tempranillo was our first alternate red variety we dared to dabble with.

The grapes are crushed and cold macerated for 48hrs before 12 days on skins under a wild ferment. It is then matured in seasoned French Oak barriques for maximum Tempranillo expression.

The Wangolina Tempranillo is reminiscent of black cherry and juicy fig, with a beautiful undertone of tobacco red fruit highlights and a satisfying chalky tannin.