2008 Borsao Tres Picos
|
||
| Rating Details | ||
|
91 ST
Opaque purple. Exotically perfumed bouquet of dark berry preserves, smoky minerals, potpourri and Indian spices, with a strong note of cracked pepper; smells like a high-end northern Rhone wine. Very spicy and tightly focused, offering juicy red and dark berry flavors and sexy notes of candied flowers and cocoa powder. Finishes with a wallop of sweet red berries and lingering, seductive spiciness; as ridiculous a value as one can find these days. The yield for this wine was reportedly under two tons per acre.
By Josh Raynolds Stephen Tanzer's International Wine Cellar, Sep/Oct 09 --International Wine Cellar
91 WA
The flagship of this portfolio is the perennially outstanding Tres Picos. The 2008 Tres Picos is 100% Garnacha old vines in which 50% was aged in tank and 50% in French oak for 10 months. It gives up a compelling nose of black cherry fruit that jumps from the glass along with earth and mineral notes. Plush on the palate bordering on voluptuous, this pleasure-bent, full-flavored effort will drink well for another 3-4 years although few will be able to resist its charms for that long.
Bodegas Borsao has long been known for high quality value-priced wines and the current releases are no exception. by Jay Miller, Issue #188, April 2010 --The Wine Advocate
|
||
| Description | ||
| winery notes:Deep and sweet, Tres Picos Borsao is cherry red in colour with a hint of purple tones. In the nose, there is a boundless bouquet of mature red fruits with traces of flowers that are typical of the best Garnachas. In the mouth, it is rich and well-structured simultaneously conveying flavours of blackberries, strawberries and tones of leather, vanilla and plums. Perfectly combined with a sweet and pleasant tannin, Tres Picos Borsao leaves us with a long, silky and balanced finish. Variety: 100% Garnacha. Vineyard Characteristics: The grapes come from vineyards that are between 35 and 40 years old. Located on uneven terrain at an altitude of 600 to 700 metres, these vineyards yield under four and a half tons of grape per hectare. Grape Harvest: First week of October Preparation: Fermentation in stainless steel tanks at a temperature between 25ºC and 30ºC. A long grape maceration, over 21 days Commercialization: September of 2001 Serving Temperature: 16ºC Presentation: Burgundy "sommelier" bottle |
||
Back to Basket
Back to Listings
