Borsao Garnacha

Borsao Garnacha

Wine Description

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

Borsao Vineyards
Almonds Borsao
Borsao Generations
Tank Room
Harvest Time
Grapes at harvest
Vines
Borsao in Winter
Marta Chicote in the lab
Marta Chicote at the vineyard
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Acclaim
“Mostly Garnacha with tiny amounts of Syrah and Tempranillo, this deep violet-colored wine has a nose of cherry preserves and baking spices. It opens with flavors of baking spices and dried cooking herbs that are followed by notes of blackberry, cassis and white pepper. The silky finish starts off slightly spicy but vibrant fruit has the final say.” – (Best Buy) — Wine Enthusiast, Oct 2024
“Aromas of black cherry and herbs de Provence prep the palate for pomegranate, Mission fig, caramel, clove and nutmeg flavors. This wine is juicy from start to finish, while a soft dusting of silky tannins adds a touch of texture to the palate.” –  (Best Buy) — Wine Enthusiast, Jun 2024
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Vineyard & Production Info
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
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Maceration length:
1-2
Varietal composition:
85% Garnacha, 15% Tempranillo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10-12 days
Fermentation temperature:
71-82 °F
Malolactic fermentation:
Yes
Total SO2
80
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Analytical Data
pH level:
3.48
Acidity:
5.6 g/L
Alcohol:
15 %
Dry extract:
29 g/L
Total SO2
80
Residual sugar:
0.7 g/L