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.

"Another sensational value from this estate, the 2016 Borsao Garnacha is made from lots that didn’t make the cut for the Tres Picos cuvée. Offering more red fruits, hints of flowers, and spice, it’s soft, sexy, and seamless on the palate, with fine tannin and a clean finish. It’s a no-brainer effort that’s going to keep for 2-3 years."
— Jeb Dunnuck, Mar 2018

"The fruit note is reminiscent of blackcurrant cordial and the sweetness isn't completely balanced by the moderately dry tannins. A little on the simple side. Drink now."
— James Suckling, Jul 2017

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Vineyard name

Tabuenca, Borja, 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

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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POS MATERIALS

Tech Sheet Bottle Shot Acclaim

Borsao Garnacha

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