We recently tried two organic tempranillos, a Spartico from Valencia and a Viña Cuesta Colorá from La Mancha. I wanted to try them after reading Matt Kramer's praise for organic wines in the Wine Spectator, and I'm glad we did. Both (especially the Spartico) are light, clean, fresh, with some fresh fruit, just what a tempranillo from these regions should be, but too seldom is, at least here in the U.S.
In Spain, finding this easy-drinking style of tempranillo from La Mancha or even further south is easy. Go to just about any bar in Madrid and ask for the vino tinto de la casa and you'll probably get a light and mellow tempranillo from Valdepeñas--a perfect accompaniment for just about any tapa on the menu. But for some reason the wine exporters seem to lean towards a completely different style of tempranillo when choosing for the U.S. market. They go for heavy, thick, high alcohol wines with often muddled flavors of overripe fruit, a style we rarely come across in Spain.
But this isn't the case with these two organic tempranillos. Is it because they are organic? Because they contain no sulfites? I don't know. But if you're looking for a light red of the sort Spaniards would actually drink with paella or countless tapas, these organic tempranillos are the way to go.
Both of these tempranillos are vegan. Neither has added sulfites, so it's probably best to finish the bottle the day or day after you open it. We paid under $15 for the Viña Cuesta Colorá and the Spartico was a steal at around $8 a bottle.