Temptress Temptress

Our Spanish Rioja Style Blend of Tempranillo, Mourvedre, and Grenache.

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Tasting Notes

2010 Temptress Tasting Note

The clear, bright medium ruby color is inviting.  The bouquet is reminiscent of wet stone with a bit of earthiness. The tannins are soft but more than adequate for aging with a precocious density. Bing cherries are the predominant flavor with hints of nutmeg and ground allspice in the finish.  Chin Chin!

Production Practices

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under ripe and damaged fruit was removed during the sorting process. All grapes entered the open top bins whole berry. For each varietal a different yeast was used, Tempranillo, Challenge Top 20, know for fresh cherry and strawberry aromas; Mourvedre, Challenge EZ Ferm, know for expression of varietal characteristics; Grenache, Fermol Complet Killer, know of its fruity nuances.  Each varietal fermented the wine to dryness over 15-17 days. During fermentation, punched down two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2010. Tempranillo is blended with the other varietals early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

2009 Temptress Specifics

  • Blend: 85% T, 8% M, 16% G, 7% Graciano
  • Barrel aging: 20 months in 225-L French oak barrels, 100% once used
  • Barrels: Center of France, Vosges, Allier, Nevers
  • Punched Down: 2-4 times daily during fermentation
  • Racking: every 3 months
  • Tempranillo: 10/8/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 17 days with Challenge Top 20 Yeast
  • Mourvedre: 10/22/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with Challenge EZ Ferm Yeast
  • Grenache: 10/4/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with Fermol Complet Killer Yeast
  • Malolactic fermentation: Natural in barrel
  • Blended: June 18-20, 2011
  • Bottled: July 2, 2012
  • pH: 3.61
  • Alcohol: 14.4%
  • Released: November, 2013

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