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The aroma is floral with rose petals and raspberries with a hint of nutmeg. The palate has a mouth-wateringly juicy weight that is long and finishes with subtle gravelly tannins. Winemaking has chosen to showcase the stylish fruit flavours of Tempranillo and for the oak to have a very subtle influence. The resulting wine is fresh, lively and lots of fun, perfect for the Australian lifestyle and cuisine.
A deep ruby crimson in colour, the Running with Bulls Tempranillo has an aroma reminiscent of black forest cake, black cherries and chocolate with hints of cinnamon spice and lavender. The wine opens on the palate with juiciness, flesh and flavours of dark cherries, leading onto a savoury mid palate and fine tannins, which are the hallmark of the variety. Perfect with tapas or wood oven pizza.
The Running with Bulls Barossa Tempranillo is sourced from multiple growers in the western ranges of the Barossa, through to the valley floor and into the Penrice region. This provides a great range of aroma and flavour profiles, creating an interesting and varietal Barossa Tempranillo. Fermentation with yeasts indigenous to the vineyards was followed by malolactic fermentation and maturation in mature oak barrels.
Our aim has been to showcase the stylish fruit flavours and lovely tannins of Tempranillo and for the oak to only have a very subtle influence. A deep garnet in colour, the Running with Bulls Tempranillo 2011 has a complex nose full of truffles, black cherry, lilac, wood smoke and white pepper spice. It has an alluring palate of red currants, dark chocolate and rhubarb with rustic Tempranillo tannins. Perfect with tapas or tea smoked duck. Suitable for vegans and vegetarians.
"If the idea of running with the bulls in the Spanish village of Pamplona is utterly ridiculous, why not drink this fabulous tempranillo instead? Running with Bulls is a great Aussie Tempranillo and this vintage is the best to date. I love its fragrance and body, starting with liquorice, spice and florals. While it’s quite savoury, it has a core of juicy, fresh fruit. Ripe tannins provide more oomph and good acidity to cut through a rich braise of beef and creamy mash." Jane Faulkner, The Sydney Morning Herald (Aus), 16-17 June 2012
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