The 2005 Mr. Riggs Tempranillo was rather simply manufactured being fermented in a 5 tonne open fermenter, resting on skins for 8 days, followed by membrane bag press, and completing its fermentation in 33% new French oak with the balance old French oak. After the malo finished the wine was left on its gross lees for about 6 months to add texture and creaminess to the palate. The 2005 Mr. Riggs Tempranillo is emerging to be a wonderfully rich, stylish wine, with natural fruit sweetness and elegance, much like the inaugural release from the 2002 vintage. One of the key characteristics of the variety is the savoury tannins, evident in abundance, as well as the sweet red berry flavours of the fruit.