Naggiar Vineyard in Grass Valley, California, is raising the bar on quality for Sierra Foothills grapes. At 1300' elevation, the vineyard is perfectly suited to the Rhone and Spanish varieties that are the Naggiar specialty. We picked our Tempranillo on September 29, 2011, at 24.8° Brix. The grapes were gently destemmed into a small open-top vessel, where the native fermentation began after a two day soak. We punched down by hand twice daily for 14 days before pressing at dryness. We stirred the lees biweekly until the malolactic fermentation completed. The young wine showed such promise that we decided to emulate a Gran Reserva maturation program, putting the wine in a pair of once-used American oak barrels and leaving it there for more than 4 years. The result is a classic Tempranillo, big and bold with flavors of blackberry, blueberry, vanilla, and mocha. It shows intense earth, plum and violet notes, as well. It is deeply colored with soft tannins. We bottled a mere 44 cases of this 100% varietal blend in April 2016 at 14.5% alcohol, 5.5 g/L titratable acidity, and pH 3.88.