With juicy pomegranate and black cherry cola filling the palate of this California version of an Old World classic, one can imagine the high plains of this grape’s homeland, Spain. Nuanced nutty flavors provide a base for hints of dried cranberry and blueberry. Dusty and mellow tannins craft a signature finish. Wood-fired leg of lamb, or Manchego are standards to bring out the best of this wine.
Located at 2250 ft. in elevation on the southwestern slopes of High Valley, the soils on this ridge are primarily broken shale characteristic of Franciscan formation (ancient seabed floor) with a light dusting of red volcanic soils intermixed. The depth and complex composition of the soil combined with our unique microclimate stress the vines, keeping our yields low. Vine stress and low yields translate into a wine of concentration and intensity, giving way to dark, ripe berry aromas and flavors.
At Brassfield Estate, our winemaking emphasizes quality and the use of traditional handcrafted techniques, which create wines that have both power and finesse. Tempranillo tends to be a tannic varietal, so during harvest, we ferment at a cooler temperature, then drain and press off the skins and seeds early. After pressing and sending to barrel, we allow the wines to undergo malolactic fermentation naturally in our caves. As with the great Tempranillos of Rioja in Spain, we use exclusively American Oak barrels (30% new, 70% used) and age the wine for 18 months. The wine was stirred monthly on its lees to achieve body and texture. This Tempranillo was fined, but bottled without filtration.