The Tempranillo grape, a variety that has its origins in the La Rioja region of Spain, is a thick-skinned, fairly tannic variety that has both low acidity and low sugar which makes it perfect for producing lighter-bodied wines. As a result, it does not lend itself to being suitable in the creation of wines that have depth and for that reason, it is often blended with other grapes. Tempranillo wines commonly exhibit flavours of lighter, livelier red fruit such as strawberries and fresh red cherries but, when oak-aged, its fruit tends to darken, expressing notes of plum along with oak influences of vanilla and other spices. As one of the more sensitive grapes, it thrives in cooler regions, such as the foothills of Mendoza’s Andes Mountains, where its characteristic as an earlier-ripening variety makes it robust and versatile. This is achieved largely without the need for the usual long, intensely warm ripening season.

In the much cooler climate regions of Patagonia and San Juan, Tempranillo takes on a different personality, which sees the grapes retaining their acidity more effectively in these areas. The resulting wines tend to have a more pronounced freshness and vibrant acidity while also being lighter in style, with red fruit flavours and subtle herbal notes. One of the key characteristics of Argentine Tempranillo is its ability to showcase the country’s terroir where its distinct microclimates, soil types, and elevations all influence the grape’s development and flavour profile. This allows winemakers to create a wide range of Tempranillo wines, from bold and robust expressions to elegant and refined ones. Vegetatively vigorous, with good productivity, it is susceptible to powdery mildew and can be easily recognised by its leaves as well as its large, rather tight clusters of round berries.

This variety is present in 12 wine-growing provinces of Argentina and, according to the National Viticultural Institute of Argentina (INV), has a total cultivated area spanning over 5,285 hectares (approximately 13,050 acres). This represents a mere 2.5 per cent of the country’s total planted vine with the largest number of planted hectares, 5,047 or 95.5 per cent located in Mendoza province. The country’s total Tempranillo grape production in recent years has been in excess of 574,358 quintals (57,435,800 kilograms) with varietal wines accounting for 28,780 hectolitres. Of this number, 27,156 hectolitres were exported at an approximate value of US$4.2 million, which represents an increase in volume exports of this varietal by 39.8 per cent. Main markets for export include the United Kingdom, Brazil, Czech Republic, Canada, Norway and the United States.

Tempranillo, which dates as far back as 13th century Spain, arrived in Argentina in the mid-19th century, but really found its footing in the land of Malbec during the latter half of the 20th century. Its name refers to the fact that the grape ripens a few weeks earlier than other types and its thick skin allows it to adapt well to climates with hot days and cool nights, such as in the province of Mendoza. The resulting wines generally have an intense ruby colour with violet nuances, are full-bodied, and exhibit aromas and flavours that are fruity as well as spicy. Argentine winemakers often blend Tempranillo with other grape varieties, such as Malbec, Cabernet Sauvignon, and Bonarda as these blends add complexity and depth to the wines, creating unique and captivating flavour profiles that are distinctively Argentine. As the variety’s recognition grew in the country, however, many wineries began producing single-varietal Tempranillo wines, a testament to the grape’s ever-growing, global potential.

Despite being the fourth most-planted fine red grape variety in the world, largely in the Iberian Peninsula but mostly in Spain with a cultivated 215,000 hectares, it is in Argentina that the Tempranillo found a prominent place to showcase itself to the world. Thursday Food introduces you to a few of the best Argentine labels you need to know about:

Zuccardi Q Tempranillo is a 91-point, 100 per cent varietal wine that is derived from vineyards located in the Santa Rosa area of Mendoza. It has an intense ruby red colour, expressing aromas of ripe fruits such as figs, dried plums, cherries, along with integrated aromas of vanilla, coconut, tobacco and smoky notes. On the palate, it has a friendly entry into the mouth, with silky tannins, balanced acidity and long finish.

Trumpeter Reserve Tempranillo is made from 100 per cent Tempranillo grapes grown at vineyards in La Consulta, Mendoza. The wine is a brilliant and intense ruby red colour, exhibiting a wide and fresh aromatic palette that dominates the nose with notes of flowers, red fruit as well as ripe black fruits. In the mouth, there is an evocation of vanilla spices in the tasty tannins that ensure an attractive and succulent finish.

Crux Tempranillo is a 100 per cent varietal that is made from grapes grown at the bodega’s vineyards at El Cepillo in the Uco Valley region of Mendoza. Violet in colour with bluish reflections of medium to high intensity, the wine presents aromas of black fruits, cassis and dried figs on the nose. Additional notes of a typical leather character accompanied by tobacco and cloves are also perceived. On the palate, red fruits repeat along with the leather and its velvety tannins accompany the medium-duration mouthfeel.

San Felipe Roble Tempranillo is a pale, clear and brilliant ruby red coloured wine that is made from 100 per cent Tempranillo grapes, grown at vineyards in Tupungato and La Consulta, Mendoza. This wine surprises with its cheerful floral notes of rose, fruits such as cherry and plum, along with tobacco aromas. In the mouth it is frank and balanced, leaving a fresh and fruity sensation with an achieved balance between acidity and tannins.

In recent years, Argentine Tempranillo has garnered numerous awards and accolades at international wine competitions, further solidifying its reputation as a grape variety to watch. Vinophiles are increasingly seeking out these labels for their quality and distinctiveness, making it an experience worth exploring for anyone interested in the world of wine. Salud!