Wenatchee Valley grower/winemaker Mike Scott allow his estate-grown Tempranillo to be what the variety is known for — a profile featuring robust tannins and bright acidity that presents food applications in the short term while being cellar-worthy, too. His latest release, which saw him trade Balkan oak for more traditional French and American barrels, comes with a dense nose of dusty blackberry, dark plum and malt extract with roasted coffee, black olive and fresh-cut green bean. Inside, it’s full and round with macerated black cherry and plum skins, backed by bell pepper, dark chocolate and Montmorency cherry acidity. He and enologist/wife Judi suggest serving their Temp with chicken, lamb, pork and slices of Manchego cheese.
Production: 112 cases