Tempranillo

Willunga 100 Wines Tempranillo is typically sourced from vineyards in McLaren Vale, though in select years fruit is grown in the Adelaide Hills.

The fruit is crushed to stainless steel open fermenters, where it is cold soaked for several days. Wild yeast fermentation follows.

At sugar dryness, the wine spends several days further resting on skins. It is then basket pressed and racked off lees to seasoned French oak puncheons for malolactic fermentation and maturation.

Deep red, Willunga 100 Wines Tempranillo has juicy blue fruit flavours, warm spices and silky tannins. Cellaring potential is five years.