Pure Garnacha character shines through on the nose, with aromas of cherry, strawberry, and bramble, along with hints of dried herbs, sweet tobacco, and tea. Lovely and fresh.
Balance and energy are the hallmarks of this wine, with dusty tannins providing support to flavours of red and blue fruit. The acidity is focused and bright, leading to a dry finish with echoes of herbs, sweet baking spice, and smoke.
If your holiday go-to is baked ham, this Garnacha is a must for a perfect pairing, but it will work equally well with turkey. If you're holding on to this until summer, it will be an ideal match for pork ribs off the grill.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Juicy dark berries picked straight from the bush, with a subtle hint of leaf and earthiness.
A little sweet, a little tart, this black fruit is rather quiet but persistent.
Your windowsill herb garden gives off a lovely herbal smell every time you walk by.
The smell of a freshly rolled cigar, slightly sweet, and earthy - just like Grandpa's hugs.
2022 - 2028
Old-vine Garnacha might be one of Spain's greatest contributions to the world of wine. Though once overlooked in favour of easy-to-sell international grape varieties like Cabernet Sauvignon or Merlot, Spanish winemakers are increasingly shifting their focus back to the wealth of exciting indigenous Spanish varieties. Many of these grapes come from old vineyards, some planted over 100 years ago! When grape vines reach such extreme ages, they produce a smaller quantity of grapes (and thus less wine), but with intense concentration or flavour, and a complexity that you simply can't find in wines made from younger vines.
Bodegas Tempore is located in the heart of Aragón, in central Spain, and the fruit for this wine comes from their 65-year-old, organically-farmed vineyard. Fermentation in stainless steel ensures that the wine retains fresh acidity and pure fruit characteristics. Youthful and energetic, this wine will drink beautifully over the next 4-6 years, and should be served at about 18 C.
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