RIOJA BORDÓN GRAN RESERVA
Grape Varieties: Tempranillo, mazuelo and graciano.
Winemaking process: The must was fermented with the grape skins, and was stirred several times a day (this improves the extraction of colour and a constant temperature.) Fermentation lasted 10 days and the wine was left in contact with the grape skins another 7.
Aging: Aged in American oak barriques of medium and intense toast for 36 months. Once bottled, it was aged for a further 24 months in our cellars before its commercialization.
Tasting: Ruby with tile red hues, it showcases elegant aromas of spice and tobacco leaf. Unctuous, silky and round on the palate, its spicy ripe red berry complexity adds elegance and a savoury maturity to its long finish.
Food Paring: red meat stews, game, strong and spiced cured cheeses.
Serving temperature: 16/18ºC
93 Puntos. Globe & Mail, Canadá: 2004
92 Puntos. Wine & Spirits Magazine, EEUU: 2001
91 Puntos. Stephen Tanzer's International Wine Cellar, EEUU: 2004
91 Puntos. Toronto Star, Canadá: 2004
90 Puntos. Wine Enthusiast, EEUU: 2004
Medalla de Oro. Sélections Mondiales, Canadá: 2004
Medalla de Oro. Concours Mondial de Bruxelles. Bélgica: 2004
Medalla de Oro. Wine Style Asia. Singapur. 2001