Bright plum and berry fruit aromas. The palate is rich and welcoming with ripe cassis and bramble characters and soft, approachable tannins on the finish.
Garnacha grown on alluvial soils in the foothills of the Moncayo mountain. Grapes are typically harvested in the first two weeks of October. Temperature controlled fermentation takes place in stainless steel at 22C - 25C, with a 15 day maceration period.
The winery was established as a co-operativein 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today. Grapes are sourced from over 375 member growers covering 2,400 hectares - nearly a third of the region's total. Vineyards lie in the undulating foothills of the Moncayo mountain, ranging from around 350m to 800m above sea level. At lower altitudes vines are younger and may require some irrigation, but higher up the slopes the vines are older, unirrigated bush vines. The climate is rather severe and arid, with hot dry days, and cool nights - which allow optimium acidity levels to be maintained within the grapes. Garnacha thrives in these conditions and represents 65% of total production. The Cierzo wind from the Moncayo sweeps across the foothills of the mountain. This cold, dry wind reduces humidity levels and allows grapes to be picked a couple of weeks later in the harvest, at full maturity.
Wine Advocate 89pts(2016) - The flagship 2016 Borsao Garnacha is mostly Garnacha complemented with Syrah (in some years it might have a little Tempranillo), depending on the year. This is also fermented in stainless steel with neutral yeasts and bottled unoaked. They Syrah might give it a little touch and some oomph in the nose, somehow spicy and a touch smoky from the skins of the variety. The palate is fleshy and juicy, very tasty, with unnoticeable tannins. It goes down easily with a velvety sensation. Superb value. No less than 1.8 million bottles produced.