2022 Atlas The Spaniard Tempranillo Mataro Grenache, Clare Valley

A juicy and joyful blend of three Spanish-born varieties; tempranillo, mataro and grenache. Lots of plum, red and black cherry, cola, spice and dried herbs. Textural and bright with an enduring pulse of acidity that enlivens and rewards. A crowd-pleaser at a sharp price.

93 points Special Value Katrina Butler winecompanion.com.au

Atlas The Spaniard Tempranillo Mataro Grenache from the Clare Valley is a vibrant, savoury and beautifully layered red blend that reflects both Mediterranean warmth and Clare Valley precision. Crafted by Adam Barton and Amy Lane, this wine takes its cue from the Iberian Peninsula, bringing together the structure of Tempranillo, the spice and depth of Mataro, and the bright, juicy lift of Grenache. It’s a wine that captures the generosity of the Clare Valley while maintaining freshness and drinkability — a hallmark of the Atlas style.

The fruit is sourced from elevated sites across the valley where red loam over limestone soils create ideal growing conditions. Each variety is picked and vinified separately to preserve its character before blending. Tempranillo forms the backbone, delivering dark cherry, plum and fine tannins. Mataro adds savoury spice, earthy complexity and backbone, while Grenache contributes perfume, red fruit and texture. The wine spends time in seasoned French oak, which polishes the structure and enhances its harmony without masking the fruit.

In the glass it shows a deep ruby colour with purple hues. The aroma is rich and inviting, offering layers of red and black cherry, raspberry, dried herbs and cocoa with hints of spice and warm earth. On the palate it is medium to full bodied, supple and expressive, with juicy fruit supported by savoury tannins and a long, balanced finish. The interplay of fruit, spice and minerality gives it both generosity and finesse.

Atlas The Spaniard Tempranillo Mataro Grenache is a natural match for Mediterranean dishes such as lamb with rosemary, paella, grilled chorizo or roasted vegetables with smoked paprika. It also pairs beautifully with chargrilled meats or tapas. Delicious now for its fruit and vibrancy, it will reward cellaring for up to eight years as it develops further complexity and spice.