Tempranillo may mean "early one" in Spanish, but this ancient grape was a late bloomer in Oregon, not taking root until the mid-1990s. While Oregon had already staked its reputation on Pinot Noir by then, a small group of visionaries in Southern Oregon looked at their warm days, cool nights, and well-drained hillsides and saw something else: Spain. Tempranillo grows beautifully in Oregon, particularly in the warmer southern regions where the climate mirrors the conditions of Spain's legendary Rioja and Ribera del Duero. It's a grape that thrives on heat and structure, producing wines with bold tannins, savory complexity, and flavors of dark cherry, leather, and tobacco. If you're visiting Oregon wine country and want to venture beyond Pinot Noir, Tempranillo offers one of the most compelling stories—and some of the most exciting wines—the state has to offer.
The Tempranillo story in Oregon begins with Abacela Winery in the Umpqua Valley. In 1995, they planted the first commercial Tempranillo vines in Oregon, convinced that Southern Oregon's latitude and temperature swings were a near-perfect match for this Spanish varietal. They were right. By 1998, Abacela's Tempranillo earned a double-gold medal at the San Francisco International Wine Competition, beating out Spanish wines in its own category. It was a watershed moment—proof that Oregon could grow world-class Tempranillo. Since then, the grape has spread across Southern Oregon and beyond, with over 50 wineries now producing Tempranillo and approximately 1,400 acres planted statewide.
You'll find Oregon Tempranillo thriving primarily in the warmer southern AVAs—Umpqua Valley, Rogue Valley, and Applegate Valley—where the heat accumulation and diurnal temperature swings create ideal ripening conditions. These regions offer the well-drained soils and sun exposure that Tempranillo loves, allowing it to develop concentrated flavors and firm tannins without losing acidity. While Southern Oregon remains the heartland for Tempranillo, the grape has also found footholds in other AVAs across the state as winemakers experiment with warmer microclimates and south-facing slopes.
Tempranillo's early ripening nature gives it a distinct advantage in Oregon's growing calendar. The grape is typically harvested in mid to late September, weeks ahead of Pinot Noir, which allows winemakers to bring it in before fall rains arrive. This early harvest window means Tempranillo can achieve full ripeness and flavor development while preserving the bright acidity that keeps the wines balanced and food-friendly. In cooler vintages when other varietals struggle, Tempranillo often shines, making it a reliable and consistent performer in Oregon's sometimes unpredictable climate.
If you're exploring Oregon wine country and only stick to the usual suspects, you're missing one of the most exciting developments in the state's wine scene. Southern Oregon's sun-drenched hillsides turned out to be exactly what Tempranillo needed, and the wines coming out of these regions are proof that Oregon's wine story is far from finished. Visit a tasting room in the Umpqua or Rogue Valley, try a bold, savory Oregon Tempranillo, and you'll understand why this Spanish transplant has become one of Oregon's best-kept secrets.
