Tempranillo Blanco

Accolades

2019
92 points - Tim Atkin MW
90 points - Robert Parker

2018
91 points - Robert Parker

2016
90 points - Robert Parker

Tasting Notes

Very complex nose with an evolution of aromatics in the glass. Yellow plums, floral notes, dried herbs, a slight oxidative touch, tangerine skin and cherry notes. The palate is full-bodied and the finish is lengthy.

Winemaking Notes

Tempranillo Blanco is a mutation of Tempranillo Tinto. Abel found these mutations in another Rioja vineyard, took cuttings and grafted them onto American rootstock in his chosen parcels.

The vineyard parcels are a mix of clay and caliche soils. The parcels are picked separately based on sugar and vine health. Sugar level is important at harvest, but phenolics are vital in the decision as well. Correct ripeness at picking is important.

Tempranillo Blanco is a small grape, so it ripens earlier. Tempranillo is derived from the word “Temprano” (meaning “early”), and is usually the first varietal harvested.

All Abel Mendoza white wines are handled in the same manner. The fruit is sorted and pressed in a pneumatic press. The juice goes into tank for a brief settling period and after one day is racked off into new French oak barrels for fermentation. After fermentation, the wines stay in barrel for 5 - 6 months. Batonnage is done every 2 - 3 days. After barrel maturation, the wines are blended into tank, stabilized and bottled.

Label

Bottle Shot

Tech Sheets

Shelf Talkers