Tempranillo

Tempranillo is the backbone of Spanish red wine, with a history that stretches back centuries. Its exact origins are unclear, but many believe it may date as far back as Phoenician times. What’s certain is that it has been central to Spain’s winemaking tradition for generations, shaping the country’s most iconic styles and regions.

Spain is Tempranillo’s true home, especially in Rioja and Ribera del Duero, where it produces some of the country’s most celebrated wines. From there it has spread to places like Toro, Penedès, and La Mancha, and beyond Spain to Portugal—where it’s known as Tinta Roriz—as well as parts of the Americas and Australia. Still, it tends to show its most distinctive character in its Spanish heartland.

The name Tempranillo comes from “temprano,” meaning early, a nod to the grape’s habit of ripening sooner than many others. The vines are hardy and adaptable, producing compact clusters of small to medium-sized berries. That early ripening makes the grape especially well suited to regions with shorter growing seasons or cooler nights.

In the glass, Tempranillo typically offers flavors of cherry, plum, and other red and dark fruits, often layered with notes of vanilla, tobacco, leather, and earth, especially when oak-aged. The wines are usually medium to full-bodied, with balanced acidity and tannins that make them both approachable and age-worthy. From youthful, fruit-driven styles to long-aged Reservas and Gran Reservas, Tempranillo remains one of the world’s most versatile and respected red grapes.