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2014 Amato Vino Tempranillo
$30.00
This Spanish favourite is grown in the northern Margaret River sub-region of Yallingup and loves a bit of heat. Wild-fermented in open bins before maturation for 20 months in aged oak. Black and red-fruits, choc-cherry spice and some toasty aged oak characters. No fining or filtration, 190 dozen made.
Out of stock
Description
This Spanish favourite is grown in the northern Margaret River sub-region of Yallingup and loves a bit of heat. The grapes were picked late in the season as the leaves were reddening and the vintage end was in sight. Wild-fermented in open bins before pressing to aged barriques and hogsheads, matured for 20 months.
Dark ruby red in colour. Dusty black and red-fruits greets the nose, and caramel/vanilla oak. Typical Tempranillo – dark choc-cherry spice, punchy fruits, firm acidity, and a delightful ‘redskin’ character lifts the nose. On the floral spectrum we see savoury herbal bay/curry leaf and some eastern spice.
The palate is equal parts juicy and savoury with a firm backbone of acidity and tannin. Red-fruits and blackberry flavours, mocha/chocolate, some darker roasted spices, vanilla, all rounded out with and some toasty aged oak characters. No fining or filtration, 190 dozen made.
A wine for medium-term drinking and best with deep flavours of roasted meat/veges and rich sauces, stews and pizza.
Brad –
Plum, cola, dark chocolate and mandarin flavours will have you coming back for more. This delivers the goods and also maintains tidy shape as it runs along the palate. 93 points
James Halliday, Wine Companion 2017
sharon batley –
Brad Wehr’s Wine by Brad label has morphed into Amato Vino. Wehr is working with alternative varieties like vermentino, fiano, nero d’avola, montepulciano, touriga nacional, slankamenka bela and teroldego. The fruit for this tempranillo comes from a warm vineyard site in Yallingup and shows typical raspberry, kola nut and fresh aniseed aromas. The palate is deep with red and black fruits, Cherry Ripe flavours and hints of dried herbs. The tannins are well-integrated, gliding to a plush finale
Peter Bourne, Gourmet Traveller August 2017