The Tempranillo—bud wood from Abacela—was grafted onto 30-year-old Cabernet Sauvignon vines. Not sure how many vintages have been made, but it's too soon to rate the experiment. This is a lightly toasty, rather elegant red with little varietal character, but it's nicely built and perfectly fine for a simple supper.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.