The variety is most likely a selection from northern Spain, but some believe that Tempranillo originated in southern France as a natural hybrid of Cabernet franc and Pinot noir.

Tempranillo vines are productive to very productive, capable of bearing medium to large crops of 8 to 12 tons per acre. High yields may sacrifice color intensity and fruit flavors, significantly reduce acid level, and increase pH while delaying harvest.

Tempranillo produces good- to excellent-quality wines with good color under optimum conditions, especially at lower crop levels. The wine can have distinctive varietal character. Its uses range from good blending varietal to high-quality varietal table- or port-wine blends. Future interest in Tempranillo as a premium wine should increase for all areas, although lack of marketing and consumer awareness may limit its overall importance.

Foundation Plant Services at UC Davis is the source of Foundation grapevine material for the nursery industry, and the staff can provide information about possible sources for obtaining this stock.

The National Grape Registry (NGR) contains information about varieties of wine, juice, and table grapes, raisins, and grape rootstocks available in the United States. Growers, nurseries, winemakers and researchers can find background information and source contacts for those grape varieties in this single convenient location.

Nelson-Kluk, S. 2006. Tempranillo at FPS (PDF). Foundation Plant Services Grape Program Newsletter, Fall 2006:11-13.

Verdegaal, P. 2003. Tempranillo (PDF). Pages 150-153 in: Wine Grape Varieties in California. University of California Agricultural and Natural Resources Publication 3419, Oakland, CA. Buy book