Tempranillo is Spain's most important red grape and the backbone of its most celebrated wines. Its name comes from temprano, "early" in Spanish, because it ripens about two weeks ahead of most other Spanish varieties.
Many names, one grape: Tempranillo travels under different aliases across the Iberian Peninsula: Tinta Roriz and Aragonês in Portugal (key to Douro reds and Port), Tinto Fino in Ribera del Duero, Ull de Llebre in Catalonia, and Cencibel in La Mancha.
Aromas & flavours: Cherry, dried plum, leather, tobacco, dried herbs, and tomato skin. Oak ageing adds vanilla and spice. Tempranillo is more savoury and earthy than most fruit-forward New World reds.
Structure: Medium tannin, medium acidity, medium to full body. Naturally moderate acidity means it benefits from blending, in Rioja typically with Garnacha, Graciano, and Mazuelo.
Key regions: Rioja (where Tempranillo dominates red blends), Ribera del Duero (near-monovarietal, more structured and powerful), La Mancha (high volume), Toro, and Portugal's Douro Valley.
Rioja ageing categories: Joven (no minimum oak), Crianza (min. 1 year oak + 1 year bottle), Reserva (min. 1 year oak + 2 years bottle), Gran Reserva (min. 2 years oak + 3 years bottle).
