In blending we chose to team the floral perfume and finesse of Kuitpo with the
fleshy spice of Gumeracha. And the Mencia? As well as some red berry liveliness,
it offered an extra edge of structure: a kick of mid-palate tannin that filled out
the wine; rounded it while adding depth. Will we do it again one day? We’ll see…
From a terrific vintage, a wine true to both variety and region. It has balance and
poise, but also a structure which will see it soften and gain complexity in bottle
over 7-12 years.
Spain’s great red grape! It parallels Shiraz in Australia, in that it is grown across
the country in diverse climates, and made into many styles. Renowned UK writer
and critic Jancis Robinson describes it as “… capable of making deep coloured,
long-lasting wines that are not notably high in alcohol…”, with characters
including “strawberries… spice, leather and tobacco leaves...”.
The grape—and the 2019 vintage
Tempranillo can be difficult to grow, and deserves its reputation as something of
a ‘sook’! Famed for early and quick ripening, it will drop leaves if challenged by
heat and drought—even in the cool of the Hills.
For a decade now we have worked with sites up and down the north/south spine
of the Hills, from Kersbrook in the north to Kuitpo and Macclesfield at the
southern end. In 2019 we took in fruit for red wine from only two (Kuitpo and
Gumeracha), and after our usual ruthless barrel selection process, were
delighted to include both in the blend.
It is 75% Kuitpo + 12% ‘Gum’, with the balance being a couple of barrels of our
2019 Lensood Mencia. Call that the not-so-secret ingredient