Clos du Bois is one of the few wineries that’s trying to figure out Tempranillo. Nobody really knows what this Spanish variety is capable of in California. This wine is soft, dry and fairly simple, with upfront cherry liqueur flavors.——S.H.(10/1/2007)—— 86

Clos du Bois has been quietly working on this Spanish variety for years now, and the wine is showing results. It’s a light-bodied, dry, soft wine, with cherry flavors and an earthy undertow of mushrooms and chocolate. The next step is greater complexity and depth.——S.H.(2/1/2007)—— 86

Winemaker Erik Olsen says the Tempranillo needs really careful tannin management—he even blends in Cabernet Sauvignon to soften this wine. The result is a medium-bodied wine filled with tobacco, vanilla and blackberry nuances and boasting a tart, juicy finish.——W.E.(6/1/2005)—— 88