Tempranillo - Borneo

Tempranillo from Borneo presents itself with a deep, ruby red color that immediately draws attention. The wine's rich and intense shimmer in the glass indicates top quality and meticulous care in the vineyard. The bouquet unfolds seductive notes of ripe cherries, black currants, and subtle plum hints. The aroma is complemented by fine nuances of damp earth, delicate tobacco, and a hint of vanilla, indicating aging in French oak barrels. This harmonious combination creates a fascinating complexity and gives the wine character and depth.

The taste of the Tempranillo from Borneo is full-bodied and balanced. The tannins are velvety and ripe, lending the wine structure and elegance. On the palate, flavors of red fruits like sour cherries and blackberries unfold, paired with a spicy pepper note. The subtle mineral undertone adds freshness and results in a long-lasting finish. Overall, this Tempranillo impresses with its velvety texture and perfect balance between fruit and spice.

Vinification of the Tempranillo from Borneo

The grapes for the Tempranillo are carefully cultivated in sun-drenched locations. The moderate climate allows for a slow, even ripening of the berries, developing the full aromatic spectrum of the variety. The vines grow in soils with a high limestone content, which enhances the mineral character of the wine.

The harvest is done by hand to select only the best grapes. This gentle picking guarantees a first-class foundation for the aging process. The grapes are then lightly crushed and fermented in temperature-controlled stainless steel tanks. The maceration lasts approximately 10 to 14 days, during which the aromatic compounds and color pigments are optimally extracted.

After fermentation, the wine matures for 12 months in French oak barrels. This process imparts a subtle oak note that harmonizes perfectly with the fruity aromas. The gentle aging gives the wine tannin structure, creaminess, and an elegant balance. Finally, bottle aging follows, during which all components round off and meld together.

Food pairings for the Tempranillo from Borneo

The Tempranillo from Borneo is a versatile companion to many dishes. Its intense aroma and fine spiciness make it ideal for hearty meals. It particularly shines with red meat and spicy specialties.

Some of the best combinations are:

1. Grilled beef steak with rosemary potatoes
2. Spanish tapas such as chorizo and Manchego cheese
3. Stews with mushrooms and tomatoes
4. Hearty game dishes with berry or red wine sauce
5. Mature cheeses like aged Gouda or Emmental

In addition, Tempranillo captivates as a solo drink, especially with mild cheeses or as an elegant evening sip. Its silky-smooth texture rounds off every meal and creates particularly flavorful moments.

• Beef and lamb pair exceptionally well with this wine
• Spicy tapas and Mediterranean cuisine enhance the tasting experience
• Mature, aromatic cheeses complement the Tempranillo perfectly
• Goes well with tomato and mushroom dishes

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