Tempranillo
Tempranillo (Spanish: [tem.pɾaˈniʎo]) is a black grape variety widely associated with the production of Spanish wine. The name derives from the Spanish word temprano, meaning "early", a reference to the grape’s tendency to ripen several weeks earlier than most other red varieties.[1] It forms the backbone of some of Spain’s most renowned wines, notably those of Rioja and Ribera del Duero, and has also been planted extensively in Portugal and, more recently, in the New World.
Background
Tempranillo has been cultivated on the Iberian Peninsula for centuries, with early references tracing its presence in northern and central Spain.[2] Genetic studies suggest it shares relationships with other indigenous Spanish varieties, reflecting a long history of local adaptation. By the twentieth century, it had become Spain’s most important red grape, occupying large areas across Rioja, Navarra, and Castilla y León.[3] Its adoption in Portugal, where it is often known as Tinta Roriz or Aragonez, expanded its role in both table wines and fortified styles such as port. Beyond the Iberian Peninsula, plantings have increased in Argentina, California, and Australia, though these remain limited compared to Spain.
Characteristics
Tempranillo is an early-ripening grape, typically harvested several weeks before other major red varieties, which helps it avoid autumn rains in cooler regions.[4] The vine produces thick-skinned berries that provide deep colour but relatively moderate levels of acidity and tannin. This makes it particularly responsive to oak ageing, where it can develop flavours of leather, tobacco, and spice. In youth, Tempranillo wines often display red fruit notes such as [[cherry (note)|cherry] and plum, with a tendency towards more savoury characteristics as they mature. The grape shows adaptability to different soils, thriving in both calcareous and alluvial terrains, though it is most highly regarded when grown in the limestone-rich sites of Rioja and Ribera del Duero.[5]
Use in winemaking
Tempranillo is the principal grape of Rioja, where it forms the core of both traditional and modern styles, often blended with Garnacha, Mazuelo, or Graciano.[6] Its moderate acidity and structure make it particularly suitable for extended barrel ageing, a hallmark of Rioja classifications such as Crianza, Reserva, and Gran Reserva. In Ribera del Duero, wines tend to be more powerful and concentrated, reflecting warmer conditions and lower yields. In Portugal, Tinta Roriz contributes to both dry reds and fortified wines, valued for its colour and body. Outside Europe, winemakers have experimented with varietal expressions and blends, though results vary depending on climate and vineyard management. The grape’s versatility and relatively neutral profile have contributed to its international spread, though it remains most closely identified with Spain.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ González, Tempranillo, la gran uva española, Ediciones Mundi-Prensa, 2008, ISBN 978-8484763649.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.