Full Pull Temp

Hello friends. Today we have the inauguration of a new collaborative project for Full Pull. I’ve been intrigued in recent years by the development of pop-up restaurants. I like how ephemeral they are, and also how experimental. If the experiment fails, oh well, onto the next pop-up. And if it succeeds, maybe it gets its own permanent space, a chance to thrive full-time.

Today’s offer is something like that. Think of it as our first pop-up wine:

2014 Temporal Vintners Tempranillo
I thought about trying to keep our winemaking partner in this venture a secret, but what’s the point? You all are smart enough to know that if we’re partnering with a winemaker to make Washington Tempranillo, there’s only one person it could be.

So yeah, in March, Javier Alfonso and I began to talk about Tempranillo. He had some 2014 juice, all single-vineyard (Dineen, in Yakima Valley), all Tinta del Pais clone (the clone used predominantely in Ribera del Duero). In our first e-mail exchange, Javier said that “this clone and site produces Ribera del Duero styled wine with a high tannin content contributing structure and length,” and asked if I’d be interested in tasting the wine. You can guess what my answer was.

On April 18, I tasted the wine, was blown away, and immediately worked to secure the entire lot for our list. It was bottled August 10, delivered August 11, and now offered September 9. About six months from concept to product. Six months for a pop-up wine.

A good portion of those six months was spent developing the name and packaging. Here’s what the label looks like. And here’s a bottle shot (label design credit goes to outstanding designer and rabid Seattle Sounders supporter Lindell Serrin).

“TEMP” came to my mind right away with this project. It’s Tempranillo of course. But Javier’s first e-mail also mentioned that this is likely a “temporary” opportunity (as in: one or maybe two vintages). And “temporal” is a fantastic word (yes, I have opinions about words), with two major meanings: first, of or relating to time. And second, relating to our worldly affairs.

To condense things, the basic concept behind this wine is: we only have so much time on this earth, so we might as well enjoy it. And this bottle can help!

The juice was raised in a mix of neutral and twice-filled barrels. It clocks in at 14.8% alc and begins with an attractive nose of dusty, leafy black fruit. Black plum and black cherry; tobacco leaf and dusty soil. A just right mix of earth and leaf and fruit. And then it’s the texture of this wine that really excites me. This is not the soft side of Tempranillo. This Tinta del Pais clone is burly, muscular, a real powerhouse, with serious tannic scaffolding. Tempranillo with Cabernet structure. But those tannins aren’t mean or aggro; they’re polished, fine-grained, offering perfect texture to complement all sorts of meals as we move into autumn and winter. Tempranillo is the wine for braising weather: for days indoors slow-cooking a tough piece of protein into something supple and delicious. Pot roasts and short ribs and oxtails. Big messes of root veggies and potatoes.

As I mentioned, this may be a one-off pop-up, or it may find a permanent home and have future vintages. Javier has left the door open, and I’m certainly enamored of this collaboration. So if our list supports the wine as I think y’all will, maybe this is just the beginning. I should also note: this will begin as a Full Pull exclusive, and then we’ll sell whatever remains out into the broad market (mostly restaurant, maybe a little retail, maybe even a little out-of-state distribution).

Because it’s such a great option for autumn and winter weddings and parties, let’s open it up: first come first served up to 120 bottles, and we’ll do our best to fulfill all requests. The wine should arrive in a week or two, at which point it will be ready for pickup or shipping during the next temperature-appropriate shipping window.

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