Bordo (Roxanich) 2011 [Roxanich Bordo] (Croatia / Red wine / Natural wine, long-aged)

■ Appearance: A deep, aged garnet core. The edges display elegant brick and terracotta hues, beautifully reflecting its long aging process.

■ Aroma: An enchanting and evolved bouquet. It begins with notes of dried plum, dark cherry, and blackberry jam, gradually unfolding into sophisticated tertiary aromas of leather, cigar box, forest floor, and dark chocolate.

■ Palate: Exceptionally smooth and velvety on the palate. Over many years, the tannins have perfectly integrated into the wine, while surprisingly vibrant acidity maintains its freshness. Rich and profound flavors of dried dark fruits and earthy spices lead to an incredibly long, meditative finish.

Roxanich Bordo 2011
Located in the picturesque hills of Motovun in the Istrian peninsula, Roxanich is a visionary winery led by Mladen Rožanić. Known for its uncompromising commitment to extreme long-term aging and minimal intervention, it produces natural wines with profound soul and complexity. This "Bordo" is a testament to his philosophy of entrusting much to nature and time.

Merlot, globally renowned as a Bordeaux varietal, also thrives beautifully here in Istria. Absorbing the Mediterranean sun and iron-rich soil, it becomes a more powerful, earthy wine with a distinct Adriatic personality.

Cultivated according to strict organic and biodynamic farming principles, it undergoes natural fermentation and long maceration with wild yeasts. It is then patiently aged for over six years in large wooden vats (foudres) before finally resting in the bottle. To preserve its pure and authentic energy, it is bottled unfiltered and with minimal sulfites.

This complex wine, with its age, depth, and earthy nuances, demands rich, flavorful, and aromatic dishes:

• ■ Istrian truffle pasta (Fuži sa tartufima): The earthy, forest floor aromas of the aged wine perfectly intertwine with the intense, luxurious aroma of fresh truffles.
• ■ Slow-braised beef cheeks or venison: The melt-in-your-mouth texture of braised meats complements the wine's velvety tannins, while the rich sauce perfectly matches the concentrated dark fruit.
• ■ Aged hard cheeses (e.g., 36-month aged Parmigiano Reggiano): The umami crystals of well-aged cheese create a wonderful contrast with the wine's nuances of dried fruit and leather.

Serving Temperature: 16℃〜18℃ (Enjoy its inherent richness at this temperature range)

Western Istria, Motovun
Cultivated in Istria's famous "Terra Rossa" (red soil). This deeply colored, iron-rich clay soil is well-drained and imparts a clear mineral structure to the wine. Sheltered by hills but benefiting from gentle breezes from the distant Adriatic Sea, this microclimate leads to perfect physiological ripeness for the grapes.