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2014 Seppeltsfield Barossa Tempranillo

2014 Seppeltsfield Barossa Tempranillo

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  • Colour

    Medium red black, maroon hues


    Brambly fruits, subtle liquorice lift


    Dark and red fruits with both minerality and powdery tannin providing length to a savoury back palate

    Winemaker's Comments

    The 2014 Barossa Tempranillo was crafted in the 1888 Gravity Cellar. Built into the hillside on a series of terraces, the cellar allows for the crafting of small batch parcels, with the natural course of gravity guiding the flow of fruit down through the winery to deliver gentle extraction of colour, flavour and tannin.
  • Food Pairing

    Aged Jamon or quality prosciutto. Manchego cheese, Chorizo

    Peak Drinking

    Enjoy now or will mature for 5 - 8 years
  • Food Pairing

    Aged Jamon or quality prosciutto. Manchego cheese, Chorizo
  • History

    With a proud and priceless legacy dating back to 1851, Seppeltsfield is Australia's iconic wine estate. Seppeltsfield was established by Joseph and Johanna Seppelt just 15 years after the European settlement of South Australia. Steeped in rich Barossan heritage, the estate is considered a true national treasure which helped shape the history of the Australian wine industry. As a new dawn rises over Seppeltsfield, our passion is to return the estate to its artisan roots and continue the enduring legacy of the Seppelt family.




    Tempranillo 100%


    Barossa Valley


    Our Barossa Tempranillo was sourced from the red brown clay soils of the Greenock sub region. Positioned on the North West of the Barossa, Greenock has an elevation over the Barossa floor that moderates Summer heat, allowing for slow and even ripening. A generational Barossan grape growing family has carefully tended to the Tempranillo vines to ensure a balanced canopy protects the Tempranillo berries from over-ripening. The fruit was also picked in the cool of the morning so that bunch integrity was assured on delivery to the 1888 Gravity Cellar.


    The Tempranillo was fermented in open top fermenters and then matured for 12 months in seasoned French oak hogsheads.


    Fiona Donald

    Release Quantity

    330 Dozen


    13.5 %


    5.93 g/L



    Volume Statement


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