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Tempranillo (Temp-ra-nee-oh)

This Spanish wine is both earthy and fruity, typically delivering contrasting flavours or leather and cherries.


The finer the wine, the more balance there is between earth and fruit. The finish is typically smooth and lingers with the taste of tannin on both sides of your mouth.


Tempranillo can be characterized as either a medium- to full-bodied, with red fruit characteristics. If you’ve never tried Tempranillo before, you may find it has a similar taste profile to both Sangiovese and Cabernet Sauvignon.

In our opinion, it's a wonderful drop!

Nebbiolo (Nebby-oh-lo)

Although reasonably unheard of in Australia, Nebbiolo is considered one of the great wine varieties.


Bigger, more acidic and tannic than most types, makes it a long-lived and prized wine by collectors.

Historically speaking, Nebbiolo was a jealously guarded wine variety in its native Italian home. It has been cultivated since the 14th Century in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps, north of Lake Como, this is the only region where Nebbiolo was grown in Italy outside Piedmont.

Nebbiolo has a reputation for being difficult to grow, but it does well in climates that are a suitable match for its homeland.

Sangiovese (San-jo-vay-zee)

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis -  "the blood of Jupiter".

Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.


While not quite as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.

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