2012 MT Tempranillo

James Halliday, James Halliday’s Wine Companion Magazine – October 2013

Estate-grown, the first vintage since ’08 (due to weather), made in the Portuguese style. Has retained vivid purple colour, and the dark cherry varietal fruit, a delicious well-balanced wine, the tannins in immaculate control.
Score: 93 points. Drink: to 2020.

Jane Faulkner, The Sunday Age – 28 September 2013

A prolonged drought then floods were taking their toll on Dominic and Krystina Morris’s Pondalowie property at Bridgewater on Loddon and that’s why the MT tempranillo has missed several vintages since 2008. So welcome back MT and what a return – the ’12 is glorious with its enticing inky red colour. It’s fragrant, all dark red cherry and plum fruit, and earthy with that distinct and delectable tempranillo sarsaparilla character. What’s interesting is that this wine is not aged in wood, so those grainy, powerful tannins are all fruit derived.

Ralph Kyte-Powell, The Age Epicure – 21 May 2013

Dominic and Krystina Morris have plenty of experience with tempranillo on the Iberian Peninsula and it shows. Liquorice, cherry, mint and sarsaparilla cordial aromas lead into a savoury palate with a long liquorice-scented aftertaste. (Screw cap, 13.5% alc)
Score: 90 points. Drink: Over two years. Food: Braised lamb chops with chorizo.

Max Allen, The Australia – 29-30 June 2013

SLURPY. It’s a word I often use to describe red wines made from the Spanish tempranillo grape, especially those made in a bold, fruity style designed to be drunk young, a year or two after harvest.
Jubey is another word that pops up: tempranillo produces reds that can taste a bit like purple wine-gums. Cherry, too: tempranillo often reminds me of the juice of glossy black-staining cherries.
It’s not all dark, sweet fruit flavours, though. The best tempranillos are also deeply savoury, with meaty tannins that gently hug the tongue. Which is why, of course, tempranillo wines are such delicious partners for wintry slow-cooked and roasted meat – garlic-scented lamb in particular. The 2012 vintage in southeastern Australia was clearly a cracker for tempranillo. I’ve been enjoying some particularly slurpy, jubey examples from that harvest recently.
Pondalowie winery in Bendigo has two brilliant expressions of grape and vintage: the 2012 MT ($25), a 100 per cent temp with gorgeous fleshy richness and depth; and the 2012 Pinga Tempranillo et al (also $25), which is succulent temp blended with a bit of chewy cabernet and inky shiraz.