Vineyard
Our Tempranillo block at Tokar Estate was planted in 1999 and remains one of the largest and oldest plantings of the variety in the Yarra Valley. As part of our efforts to better understand the vineyard’s soil variability, the site was scanned to create a detailed soil map. This revealed a small section, covering around 20% of the Tempranillo block, with distinctly different soil characteristics to the rest of the estate. In 2019 we began harvesting and fermenting fruit from this specific parcel separately, producing our Amphora Tempranillo.
Winemaking
Fruit from this defined section of the Tempranillo block was hand picked in the cool of the morning and destemmed immediately. The berries were then gently gravity fed into a 1000L Spanish amphora. A Spanish variety, fermented in Spanish clay, here in the Yarra Valley. The wine was made with a minimal intervention approach, receiving only occasional gentle plunging during its extended 140 days on skins. After pressing, the wine was returned to amphora for élevage, where it remained until just prior to bottling without filtration or fining.
Sensory Analysis
The wine shows a deep ruby colour with youthful purple hues. Aromatically it reveals glazed cherries, black tea and subtle earthy notes from the amphora. The palate is pure and vibrant, with a sweet core of blueberry and cranberry leading into a savoury ironstone finish. Free from oak influence, the wine highlights the natural texture and character of Tempranillo. Extended time on skins has integrated the tannins beautifully, creating a wine that is both generous and refined. Approachable now, it also has the structure and concentration to reward cellaring for up to 20 years.
