Tempranillo, native to northern Spain, is most often a main component of full-bodied red blends. Vines are comprised of dark, thick-skinned fruit that typically ripen several weeks earlier than other red varietals. Tempranillo prefers cool weather and does not grow well in hot or dry climates. Brought to California in 1905, Tempranillo-based wines only began to thrive in the 1980’s when they started to be planted in cool, mountainous regions. Vines are fragile and often vulnerable to insects and disease. Tempranillo is known by many different names, usually after the region in which it is grown. Rarely bottled as a pure varietal, Tempranillo is often blended with Grenache, Carignan and Cabernet Sauvignon. Flavors and aromas of plum, vanilla, herb, tobacco and leather are characteristic of Tempranillo. Blends can be consumed young, but benefit from aging, especially in oak barrels.