Tempranillo Rising: The Red Wine of Winter

As the temperature drops, Tempranillo emerges as the perfect winter red—rich, smooth and wonderfully suited to hearty meals, fireside conversations and long, relaxed evenings

Winter wine is more than just a drink—it’s an experience that warms the soul and brings comfort during the coldest months of the year. Whether enjoyed by a crackling fire or served at festive gatherings, a winter red wine carefully chosen is a pure delight especially for its rich flavour, deep aroma, and ability to pair perfectly with hearty seasonal dishes. Let’s raise a glass to the perfect companion for cozy nights and winter celebrations and bring on the Tempranillo.

What is Tempranillo

Tempranillo is one of Spain’s most celebrated grape varieties, renowned for its role in producing some of the country’s finest red wines. Its name, derived from the Spanish word “temprano” meaning “early,” and refers to the grape’s tendency to ripen earlier than other Spanish red varieties.
Tempranillo has a long history, and is believed to have been cultivated in the Iberian Peninsula for centuries. It is primarily associated with the wine regions of Rioja and Ribera del Duero, where it forms the backbone of many iconic Spanish wines. Australian Tempranillo was introduced in the late 20^th Century and because of our countries Mediterranean-like climates especially that of Spain’s wine regions, Australian Tempranillo makes for a natural fit. The grapes’ early ripening suits Australian growing conditions, and it responds well to minimal irrigation, rainfall and sustainable viticultural practices.

In short, I liken Tempranillo to Cabernet Sauvignon.  It is a beautiful alternative, and similar but softer and juicier than Cabernet Sauvignon.  Not only is Tempranillo softer than Cabernet, it has the goods with a similar medium body type but with definitely more moderate and smoother tannins. I’ve really come to enjoy Tempranillo in more recent times especially when pairing with premium beef.

Specifically, Australian Tempranillo is usually a thick skinned grape and is a standout choice for winter wine enthusiasts and has found a unique expression in Australian vineyards, where the climate and terroir impart vibrant fruit flavours, subtle spice, and balanced tannins. Australian Tempranillo typically offers notes of cherry, plum, and earthy undertones, with many wines displaying notes of cola, thus making it a perfect match for robust winter dishes like slow-cooked meats, stews, and roasted vegetables. It’s medium to full body and smooth finish provides warmth and depth, making it an inviting option for cold nights and festive gatherings.

Also noteworthy is that Australian winemakers use many different clones from older established types to newer Spanish clones which provide distinctive profiles of red cherry and cranberry notes and higher natural acidity.  Newer clones on the other hand also produce better structured wines and more tannin than the older types.  Winemakers select different clones to achieve different styles, i.e. fresher wines styles for younger drinking or more intense robust styles suitable for aging.

Where does it grow best in Australia

Australian Tempranillo grows best in regions with a climate similar to its Spanish origins—warm days with cool nights, which help develop the grape’s signature balance of ripe fruit and fresh acidity. In Australia, some of the most successful areas for Tempranillo cultivation include:

• McLaren Vale (South Australia): Known for its Mediterranean climate, this region produces Tempranillo with vibrant fruit flavours and refined structure.
• Heathcote (Victoria): The rich red soils and continental climate contribute to deeply coloured, aromatic Tempranillo.
• Adelaide Hills (South Australia): The cooler temperatures here help preserve acidity and create a more elegant style.
• King Valley (Victoria): With cool nights and a long growing season, this region yields Tempranillo with both complexity and finesse.

Other regions such as Margaret River (Western Australia) and Canberra District (ACT) are also experimenting with Tempranillo, producing distinctive expressions of the grape. These areas tend to combine good sunlight, moderate rainfall, and well-drained soils—conditions that suit Tempranillo particularly well.

Food Pairings
Thanks to its balanced structure, Tempranillo pairs beautifully with a variety of foods. Classic pairings include Spanish dishes like Jamón Ibérico, Chorizo, roasted lamb, and Manchego cheese and of course beef, BBQ, roasted and pan fried.

What to drink

Millon Tempranillo is an Australian independent wine brand/producer that focuses on delivering approachable, fruit-driven expressions wines including that of the Tempranillo grape. Millon Wines, t highlights the adaptability of Spanish varietals to Australian terroir, particularly in regions such as the Barossa Valley and Clare Valley. The wine is typically medium-bodied, with vibrant red and dark fruit flavours (cherry, and plum), subtle spice, and soft, integrated tannins. It sees minimal oak influence to showcase the grape’s natural freshness and fruit character.  The wine pairs well with Mediterranean dishes, such as tapas, grilled meats, and hard cheeses.

Hedonist Tempranillo is a well-regarded Australian wine produced by Hedonist Wines, and is located in the McLaren Vale region of South Australia. Hedonist Wines has developed a reputation for quality and innovation, particularly with Mediterranean varietals like Tempranillo. The winery is known for its organic and biodynamic practices, focusing on crafting wines that reflect purity of fruit and regional character. The wine is typically medium-bodied, and this Tempranillo offers bright cherry and red berry fruit, subtle spice, and a light earthiness. The wine balances freshness with supple tannins and often sees minimal oak to preserve varietal character. Again, it pairs well with Spanish-inspired dishes, grilled meats, roasted vegetables, and hard cheeses.

Finally, Tokar Estate Tempranillo is a standout example of Australian Tempranillo, and is produced by Tokar Estate in the Yarra Valley, Victoria. Tokar is a family-run winery renowned for its dedication to quality and innovation, particularly with alternative varieties like Tempranillo and Sangiovese. Their Tempranillo has gained a loyal following among wine enthusiasts looking for something distinctively Australian yet true to the grape’s Spanish heritage. As one of the region’s pioneers of this Spanish varietal, Tokar Estate has earned recognition for consistently crafting expressive and food-friendly Tempranillo wines. Tokar Estate Tempranillo is typically medium-bodied, with vibrant red cherry and plum fruit, subtle spice (such as clove and cinnamon), and a gentle earthiness. The tannins are fine and tasty.  Versatile at the table, Tokar Tempranillo pairs well with tapas, grilled meats, roasted vegetables, and Mediterranean dishes.

Peter Panousis – Wine Consultant, Wine Writer, Educator and Fine Wine Specialist