In the Vineyard
The grapes for our 2013 Tempranillo were sourced from the warmer climes of southern Oregon’s Rogue River Valley. Folin Vineyard is situated at high elevation (about 2000 feet) where evening coolness helps “temper” against southern Oregon’s heat-filled days.
We harvested September 15 with fruit chemistry of 23.7 Brix, pH 3.78, and TA 4.8.
At the Winery
Grapes were 100 percent destemmed and cold soaked for five days, then inoculated with Rhone isolate yeast strains ICV and GRE. A 17-day ferment took place before pressing off skins and allowing the juice to settle in tank for two more days. After settling, the wine was racked into French oak barrels produced by De Ferrari, Atellier, and Meyrieux for nine months, with a resulting 42 percent oak intensity.
At the Table
Our third vintage of Tempranillo from Folin demonstrates the elegance and finesse this Spanish varietal will express when unencumbered by excessive over-ripeness or manipulation. We love how one glass of wine can take our senses to so many different places. Initial framboise aromas of crushed briar fruit are followed with nuanced masculine aromas of pine sap, charcoal, and tobacco. The palate is luscious with loads of black fruit, like a wild berry galette, or black cherry jam. This rich and generous wine would sing alongside dishes with mole—a little spice, and a little smoke.