Winery FairbrossenTempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Winery Fairbrossen matches generally quite well with dishes of beef, lamb or pork such as recipes of bernard's potée, couscous of meat and fish or sauté of veal with olives (corsica).
Details and technical informations about Winery Fairbrossen's Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tempranillo from Winery Fairbrossen are 2019, 2015, 0, 2016 and 2014.
Informations about the Winery Fairbrossen
The Winery Fairbrossen is one of of the world's greatest estates. It offers 16 wines for sale in the of Perth Hills to come and discover on site or to buy online.
The wine region of Perth Hills
Western Australian region on the Darling Scarp fringe (Bickley, Chittering, Serpentine, 150–400 m, gravelly to sandy granitic loams, Mediterranean climate): Shiraz is the signature red — full-bodied, firm tannic structure and a long peppery finish, dark berries and spice. Chardonnay is the signature white, generous with ripe fruit (melon, peach, citrus, green apple), oak ageing adding creamy complexity. Cabernet and Merlot as complements.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
