2024 Nick O’Leary Seven Gates Tempranillo, Canberra District

A 60/40 split between the regions with some carbonic maceration to give this extra snap, crackle and pop. It’s full of red and blue fruits, baking spices, musk and kirsch, all encased in a savoury overlay. So juicy and bright, with textural, fine tannins, and excellent acidity lengthening out the palate. Drink to 2031.

95 points (Special Value) Jane Faulkner for Halliday Wine Companion, 22 June 2026

Nick O’Leary Seven Gates Tempranillo from the Canberra District is a vibrant, spicy and beautifully structured cool climate take on Spain’s great red variety, drawn from select high elevation vineyards where long sunshine hours meet crisp nights and granite based soils. These conditions are ideal for Tempranillo, allowing the grape to ripen fully while holding onto its natural acidity and savoury edge. Nick O’Leary has long been one of the region’s most quietly brilliant winemakers, known for precision, purity and an ability to let vineyard character shine through. Seven Gates is his showcase for Tempranillo: hand picked fruit, wild fermentation, gentle extraction and maturation in seasoned French oak that amplifies texture and detail without making the wine taste woody.

The aromatics are enticing and layered, opening with dark cherry, blackberry and black plum, followed by dried rose, anise, cocoa, sweet earthy tones and a hint of smoked paprika. As the wine breathes, more subtle notes appear: cola spice, sandalwood, orange peel, bay leaf and the faint dusty mineral scent that’s so typical of Canberra’s granite country.

The palate is supple, savoury and beautifully balanced. Juicy dark fruits glide across fine, chalk edged tannins, guided by bright natural acidity that keeps the wine lively and refreshing. Flavours of cherry, mulberry, plum skin and subtle spice build in clean, even layers, joined by hints of cured meat, warm earth, tobacco leaf and herbs. The finish is long, dry and quietly powerful, with Tempranillo’s classic tannin profile giving shape and lift. It will evolve gracefully over five to seven years, developing more savoury complexity.

This is a natural partner for tapas, grilled lamb cutlets, chorizo, mushroom dishes, slow cooked pork, manchego, charred vegetables, tomato based pastas or barbecued meats. Slightly cool serving temperature brings out even more perfume.