Many of you may already know the region Campo de Borja closely tied to the Garnacha variety(grenache). But if this Aragonese land has come to conquer the world, it has been thanks to Bodegas Borsao. A winery that has succeeded in being recognised across the globe especially in the United States and still today many people in Spain are not aware of its success within the wine community overseas. 80% of its production is dedicated to export.
The Borsao winery bet everything on the variety Garnacha and knew that they would have to suffer for several years until they achieved their objective and earned the respect of the wine community worldwide. As a result of persistence and hard work, a new wine was born and it has become one of the most sold wines internationally and also one of the most highly valued Spanish wines as well as receiving endless awards along the way.
It is called Borsao Tres Picos and is a wine that really needs to be on your list. Admittedly it is slightly over my normal €10 limit for wine recommendations, but this is worth the stretch and still delivers excellent value for money. It's no surprise that it was awarded 'Best Value for Money Wine in the World' by The Wine Advocate 3 years in a row. This wine was the first Spanish wine made with the Garnacha variety to achieve 100 Parker points.
Its good aromatic body, with red fruit and floral nuances in the foreground, makes it an excellent example of the best Aragonese Garnacha.
The first written records about winemaking in this region date back to 1203 and were founded in the Monastery of Veruela. The monks had an essential role in the development of vine growing and winemaking in the region.
In the 19th century, private wineries in the foothills surrounding Veruela began to emerge and in the 1950´s economic difficulties pushed small producers to join forces and six co-operatives emerged, which nowadays comprise most of the D.O.
Borsao is the benchmark for premium Spanish Garnacha. It has been one of the greatest preservers of this variety and they firmly believe that it is specially suited to the region and that they must continue working relentlessly to improve the wines it produces.
Garnacha is living a huge revival worldwide thanks to its fruit-driven character, soft tannins and pleasant taste, which make it perfect to match a wide variety of meals.
Garnacha originated in Aragón, where Borja is located and it owes its development throughout Europe to the strength of the Kingdom of Aragón, whose expansion made Garnacha become well established in the Rhône Valley in the 19th century, Italy and Sardinia.
Garnacha is the most planted red variety in the world. Other names used for Garnacha are; Alicante, Aragonés, Cannonau, Garnaccho Negro, Garnacha Negra, Garnacha Roja, Garnacha Tinta, Grenache, Tintilla, Toledana, Uva di Spagna.
During the 80s and 90s, it was extensively uprooted in Spain. However, it has been very well preserved in Aragón, where they are pioneers in single varietal Garnacha and it has contributed to its popularity among consumers.
The Hillsides of the Moncayo shelter the vineyards located between 350 and 800 metres of altitude, regulating cold, heat and moderating the effects of the North-west Cierzo, which is responsible for the characteristic wild fruit aromas (Silvestres).
All 1,500 hectares of the winery's property has been planted with an indigenous clone of Garnacha, 900 hectares correspond to “Garnacha de Monte”, i.e. Garnacha over 35 years of age, growing on hillsides, bush-trained and not irrigated.
The Moncayo hills, with their soft undulations, provides optimum conditions for growing grapes, especially Garnacha that by tradition represents 70% of the total production.
If you haven't had the opportunity to try this wine, I really recommend that you give it a go. You won't be disappointed, even though it does cost €13,80.
TASTING NOTES:
View: Ruby red colour, with violet reflections.
Nose: Intense aroma, with sweet and fresh notes of ripe red fruits, wildflowers, chocolate, caramel, vanilla and red berries.
Mouth: Fine, complex flavour with good acidity, with soft tannins on the palate and light notes of red fruits. It has sour and smoky notes of cherries, liquorice and oak wood.
Preparation: Maceration for 20 to 25 days. Fermentation in stainless steel tanks at a controlled temperature of between 25 and 30 ºC.
Ageing: Matures for 5 months in new French Bordeaux barrels.
PARKER: 91 points - best year achieved 100
PEÑIN: 91 points
Where you can buy it click here.