Borsao Garnacha

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Wine Description

This wine shows all the varietal charachter of the Garnacha from Campo de Borja. Sourced from small parcels in the Tabuenca, Borja, and Pozuelo vineyards, it expresses the escense of Borsao.

Located between the Sierra de Moncayo mountain range and the Ebro River valley, this historic region has produced wine since the late 12th century. The continental climate is mitigated by the “cierzo” wind that cools the vineyards nightly.

“Proof that garnacha can give a fruity and charming wine. Juicy and slightly sweet, but with a fresh, dry finish that says barbecue!”
— James Suckling, Aug 2018

“This is the most popular red from Borsao, and it's sold with different labels in different countries. It's mostly Garnacha but contains some Syrah and Tempranillo depending on the vintage, but it's still sold as 2017 Garnacha in some countries. 2017 was warm and dry and resulted in an early harvest with low yields of ripe and healthy grapes. It's a ripe and heady, grapey and straightforward unoaked red with juicy fruit and a sweet twist in the finish, easy to drink and very pleasant.”
— Wine Advocate, Dec 2018

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Vineyard name

Tabuenca, Borja, and Pozuelo

Soil composition

Iron-rich, Clay, Sand, Gravel, and Stony

Elevation:

1,200-2,400 feet

Exposure:

Eastern / Western

Harvest time:

Mid October

First vintage of this wine:

2000

Prefermentation Technique:

Cold maceration

Maceration length:

1-2

Fermentation container:

Stainless steel tanks

Length of alcoholic fermentation:

10-12 days

Fermentation temperature:

71-82 °F

Malolactic fermentation:

Yes

pH level:

3.5

Acidity:

5.4 g/L

Alcohol:

14.5 %

Dry extract:

31 g/L

Residual sugar:

3 g/L

Pellicular maceration during 1-2 days and in total between 10-12 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 22º-28º C.

Vineyards with an age of 15 to 25 years on stony and slimy soils with clay and limestone. Red clay mixed with sandstones in the Tabuenca, gravels and caillous in Borja and limestone in Pozuelo vineyards.

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