Come on down to Vamos for a night of delicious wine and food. This week we have a selection of Spanish Tempranillos, all paired with delicious tapas from our kitchen.

Vivanco Tempranillo Blanco
Viura-Tempranillo Blanco-Maturana Blanca. The first wine in Rioja to be made with this unique blend. Using traditional Viura as a basis and main variety, the wine includes for the first time two minority grapes which are exclusive to Rioja: Tempranillo Blanco and Maturana Blanca. The three varieties come from estate-owned vineyards grown by the Vivanco family in different terroirs across Rioja.

The Dolmo Tempranillo is made from a selection of grapes of the Tempranillo variety from vines that are more than 25 years old. Fermentation is at 22º for a period of 20 days and subsequent ageing for four months in new oak barrels. This wine presents a deep colour containing red and purplish tones. Its aromas display a perfect combination of red fruits, revealing perfect ripening at the time of harvesting. Its ageing in barrels gives it vanilla and toasted nuances that balance the weight of the fruit perfectly.

Vicente Gandia Nature Organic Tempranillo 2015  Dark cherry in colour the nose exudes intense blackberry black currant aromas. On the palate there is liquorice and black currant with a hint of savoury cured meats, The finish is fresh and balanced finish. Fruit flavoured, low acid, low tannin, easy drinking.  Perfect wine to match Spanish tapas

Neo Vivir Vivir Violet cherry colour. Red fruit and floral aromas. A very tasty wine; flavours are reminiscent of fruits of the forest. It is fleshy and fresh in the mouth. Pair with meat, rice, vegetables, stews.

San Cristobal Aromas of ripe blackberry and fresh blackcurrants enriched with ripe red berries and soft floral and red earth touches. On the palate, generous fruit flavours and a silky tannin structure are complimented by a fresh finish. It offers exotic spice and a mineral, earthy edge that develops into a complex, very elegant and lingering aftertaste. 

Tickets are just $45 each. Get in quick as numbers are limited!

April 19 @ 18:30
6:30 pm

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