Thick-skinned tempranillo may be Spain’s most popular red wine varietal: it’s used to make inexpensive wine as well as the country’s most noble bottlings. Tempranillo is also becoming the backbone grape of the Southern Oregon winemaking territory, whose climate nearly mirrors that of Spain’s Rioja and Ribera del Duero regions. With mouth-filling tannins and almost no acidity, the Southern Oregon tempranillo sets the area’s winemakers apart from their pinot brethren up north. Here are four tempranillos worth tasting. —Condé Cox