Tempranillo

Tempranillo is Spain's flagship black grape and the key component of many of the country's most famous wines. It's a versatile variety that stretches from simple, fruity early-drinking wines through to complex, age-worthy reds - and Spain's traditional ageing terms (Joven, Crianza, Reserva, Gran Reserva) tell you exactly where on that spectrum a given bottle sits.

The grape

Tempranillo wines typically have medium acidity, medium tannins, and a mix of red and black fruit flavours - strawberry and red cherry (red fruit) alongside blackberry and black plum (black fruit).

It's versatile: Tempranillo makes everything from simple, fruity, inexpensive reds through to ripe, complex, age-worthy wines. For wines intended for long-term ageing, small proportions of other grapes are often blended in to increase acidity and tannin.

Winemaking and maturation

It is traditional in many parts of Spain to mature Tempranillo-based wines in small new-oak barrels. Oak imparts secondary flavours of vanilla, smoke, and cedar, softens tannins, and adds body. Winemakers also commonly age their best wines in bottle before releasing them. Very good or outstanding Tempranillo develops complex tertiary flavours of mushroom, leather, and dried fruit in the bottle.

Spain

Catalunya DO

Spain's broad Catalunya DO produces high volumes of Tempranillo and Tempranillo-based blends. Styles range from simple, fruity, light-bodied through to powerful and oak-aged.

Rioja DOCa

The most famous Tempranillo region in Spain, in north-east Spain. Moderate climate. Typically a blend, with Tempranillo dominating the best wines. Blended with Garnacha for early drinking wines; blended with other local grapes for long-ageing wines that need extra colour, tannin, and acidity.

Ribera del Duero DO

Further inland, in a mountainous, warmer setting. Warm days and cool nights allow Tempranillo to produce very full-bodied wines with fresh black-fruit flavours.

The Spanish ageing hierarchy

Spain has a tradition of ageing wines in oak barrels and sometimes in bottle before release. Four labelling terms indicate the style and minimum ageing of the wine. These are national Spanish terms - they apply throughout Spain, not just Rioja, though some regions have stricter laws and many producers exceed the minimums.

Joven

"Young". Fruity wines with no minimum ageing requirement, typically released the year after the vintage. Primary fruit flavours from the grape varieties.

Crianza

Must be aged in oak barrels before release. Gains secondary oak-derived flavours (vanilla, smoke, cedar) alongside its primary fruit flavours.

Reserva

Aged for extended periods before release, both in oak barrels and in bottle. Over time the tannins soften and fresh red fruit becomes cooked or dried in character. Complex layers of primary fruit, secondary oak, and tertiary notes (dried fruit, mushrooms).

Gran Reserva

Subject to the highest minimum ageing requirements. Typically the most pronounced secondary and tertiary aromas. Only made in vintages where the grapes had enough flavour, acid, and tannin to survive the extended ageing - a producer may skip Gran Reserva in weaker vintages.

Last sub-section: three grapes, one per continent.