This is a tiny-volume, organically-grown tempranillo that’s traditionally at home on the sunbaked soils of Spain – yet Central Otago has also nurtured it very nicely. Aromas of cured meats, seasoned leather, hints of liquorice and dutch cocoa lead to a warm, fleshy palate and a long, spicy finish. It’s a complex, wooly wine that’ll work wonders with slow-cooked beef brisket.
