2024 Ignis Tempranillo – Vibrant McLaren Vale Red Wine

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Born from Fire. Built for the Bold.

Are you the passionate one — drawn to the spark, the fire, the untamed? Ignis captures that spirit. Latin for fire, this young and vibrant Tempranillo from McLaren Vale, South Australia, is a wine that refuses to hold back. Bursting with bright red fruits, dark cherry, and a fleshy, juicy mouthfeel, Ignis dances on the palate with the kind of energy that makes every sip feel like a moment worth remembering.

Crafted by Vin Sōl Wines — where sun, soil, and soul meet — Ignis is the expression of McLaren Vale's warm, sun-drenched terroir translated into a wine that is approachable yet complex, lively yet grounded.

Tasting Notes

✔ Bright red berries and dark cherry on the nose
✔ Hints of warm spice and dried herbs
✔ Fleshy, juicy texture with a soft, lingering finish
✔ Medium body with well-integrated tannins

Wine Details

Variety: Tempranillo
Region: McLaren Vale, South Australia
Vintage: 2024
Style: Young, vibrant red wine
Alcohol: ~14% ABV
Bottle Size: 750ml

Mood Match

🔥 Reach for Ignis when you're feeling passionate, adventurous, or ready to shake things up. This is a wine for the bold, the curious, and the unapologetically alive.

Perfect Food Pairings

Tapas, paella, slow-roasted lamb, charcuterie boards, or a night that feels a little bit rebellious. Ignis thrives alongside bold flavours and good company.

About Vin Sōl Wines

Vin Sōl is a premium McLaren Vale winery where every bottle tells a story of sun, soil, and soul. Our Latin-named wines are crafted for those who seek more than just a drink — they seek an experience.

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Sun · Soil · Soul

Afternoon with friendsImpromptu gatheringAlfresco lunchSomething differentPicnicJust us

Ignis wants slow-cooked things, dark savoury flavours and a little char. Tempranillo's natural warmth and supple tannins make it one of the most food-friendly reds at the table. Serve at 16–18°C. Decant 20 minutes if you can.

Main

Slow-braised lamb shoulder is Ignis at its best. Season generously with salt, pepper, smoked paprika and dried oregano. Sear until dark, then braise low and slow for four hours at 160°C with a splash of Ignis in the pan, a head of garlic halved across the equator, and a few sprigs of rosemary. It should be falling apart before you touch it. Serve with crusty bread to catch the braising juices. Pour the wine. Stop rushing.

Sides & Interesting Pairings

Capsicums roasted whole over a gas flame or under a grill until blackened and blistered. Peel, seed, tear into strips. Dress with good olive oil, capers, a little red wine vinegar and fresh parsley. Serve at room temperature. This is a side that improves as it sits, so make it first. A wedge of aged manchego, a generous spoonful of quince paste and a few slices of crusty sourdough. That is all. Sometimes the simplest pairing is the one that makes the most sense. This is the board you put out while the lamb is still in the oven.

After Dinner

A good 70–85% dark chocolate broken into pieces. Nothing else required. The bitterness of the chocolate and the dark fruit of Ignis find each other in a way that is difficult to explain and easy to demonstrate. This is the pairing you offer after dinner when everyone has decided to stay a little longer.

A wedge of aged parmesan or a serious aged cheddar, broken rather than sliced, with a few walnuts and perhaps a drizzle of dark honey if you want a single sweet note. A small pour of Ignis alongside.