Deep ruby in colour and characterized by rich floral aromatics, ripe plum and cherry. On the palate it shows mouth filling red fruit, tobacco and spice. A rich mouth feel with plush tannins is balanced by lovely acidity, leading to long, smooth finish.
Tempranillo is an early ripening variety that tends to thrive in chalky vineyard soils such as those of the Ribera del Duero and Rioja regions of Spain. In Portugal, where the grape is known as Tinto Roriz and Aragonez, it is blended with others varieties to produce Port. In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide; 87% of these plantings are in Spain. Tempranillo-based wines result in tasting notes ranging from strawberries, blackcurrants and cherries to prunes, chocolate and tobacco depending on vineyard age and mesoclimate.
Located on a remarkable landscape atop the Mafraq Plateau, at an altitude of 840 meters. At some point in antiquity, an extinct volcano (Jabal-Al-Arab) poured out fields of basaltic lava over the Mountain Heights Plateau, an area that is Jordan’s most fertile region. The Jordanian climate, with over 330 sunny days yearly, coupled with dry summers and constant breezes, is ideal for grapes and vines. Vast diurnal shifts between day and nighttime temperatures allow the vines to rest, which enhances the characteristics and retains balance of the varieties.
Over 40 types of world-renowned vines, of the best quality, thrive in the mineral rich volcanic soil of the Basalt Desert. Not knowing what works in Jordan, all forty are growing in this ideal mixture, ultimately producing elegant wines. The rain and melting snow, flowing off the 1800m-high Jabal Al-Arab, travels under the volcanic desert surface and accumulates in 400-meters deep aquifers. This water is brought to the surface and used to supply the 120 hectares of ‘dry-farmed’ vineyards.
Fermentation in temperature-controlled stainless steel. Matured for twelve months in French barriques and refined in the cellar for at least one year.