Has anyone here tried blending central CA valley Valdepena (aka
Tempranillo) and Grenache? In the last 2 crushes of central valley
fruit, the varieties that stood out as the best to me were the
Tempranillo (2002) and Grenache (2003). And my recollection is that
previous posts to this ng suggested that these two are amongst the
best varieties for the central valley.

It occurred to me this morning that the two might go really well
together, but unfortunately I don't have any Grenache left to try
blending even a small amount (it all went into my GSR "Rhone Style"
blend). Then I read in a book that the Rioja wines are generally
grenache/tempranillo blends. I'm *really* wishing I'd saved even a
litre or two of my Grenache so that I could blend it with some of the
Tempranillo I have bottled.

This blend will definitely be at the top of my list to try in the
future!

Cheers,
Richard

I can tonight, I have both in my cellar from 2002. I made the
Grenache in very light style though, it is more Rose than red on
purpose. I'll get back to you, I have more than enough for an
experiment.

I have made both in the past and always liked them unblended, so you
surely won't go wrong with either as far as I am concerned. The
Grenache has a great 'perfumey' quality that can't go wrong in any
blend.

I'm not sure most Rioja's are blended. I thought they made most of
them from straight Tempranillo. I do hear central valley 'Valdapena'
is Tempranillo though I can't be sure of that. Rioja's are always a
great value, I can't figure that one out.

Regards,
Joe



(Richard Kovach) wrote in message . com>...
> Has anyone here tried blending central CA valley Valdepena (aka
> Tempranillo) and Grenache? In the last 2 crushes of central valley
> fruit, the varieties that stood out as the best to me were the
> Tempranillo (2002) and Grenache (2003). And my recollection is that
> previous posts to this ng suggested that these two are amongst the
> best varieties for the central valley.
>
> It occurred to me this morning that the two might go really well
> together, but unfortunately I don't have any Grenache left to try
> blending even a small amount (it all went into my GSR "Rhone Style"
> blend). Then I read in a book that the Rioja wines are generally
> grenache/tempranillo blends. I'm *really* wishing I'd saved even a
> litre or two of my Grenache so that I could blend it with some of the
> Tempranillo I have bottled.
>
> This blend will definitely be at the top of my list to try in the
> future!
>
> Cheers,
> Richard

Richard,
I did try blending both of those from 2002 at 50/50 and think mine
were better seperate. Remember my Grenache was made in a very light
fruity style though. I think both make great wine. The Valdepena
overpowered the Grenache in this blend, but that is what I expected. I
would follow through next year and blend post fermentation if I were
you, you can't go wrong with either of these.

The Grenache was made in a Rose style, it does not keep well at all.
It matures in about a year and is fading at 2. That year in between
is all we care about though, it's a pretty unique wine...
Regards,
Joe




(Richard Kovach) wrote in message . com>...
> Has anyone here tried blending central CA valley Valdepena (aka
> Tempranillo) and Grenache? In the last 2 crushes of central valley
> fruit, the varieties that stood out as the best to me were the
> Tempranillo (2002) and Grenache (2003). And my recollection is that
> previous posts to this ng suggested that these two are amongst the
> best varieties for the central valley.
>
> It occurred to me this morning that the two might go really well
> together, but unfortunately I don't have any Grenache left to try
> blending even a small amount (it all went into my GSR "Rhone Style"
> blend). Then I read in a book that the Rioja wines are generally
> grenache/tempranillo blends. I'm *really* wishing I'd saved even a
> litre or two of my Grenache so that I could blend it with some of the
> Tempranillo I have bottled.
>
> This blend will definitely be at the top of my list to try in the
> future!
>
> Cheers,
> Richard