Winemaker Notes
Rosa is the Italian term for Rosé, typically made with grapes indigenous to Italy. Borreo Rosa is crafted from predominately Sangiovese and produced in traditional Rosé methods, resulting in a rich, flavorful wine. Cranberry rosé color. Light aromas of raspberry, white nectarine, rose water and mineral notes. Medium-bodied with juicy peach and tart white cherry. Lively acidity, with great energy and minerality and a long black raspberry finish.
Professional Ratings
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The Somm Journal
Scents of summer-sweet watermelon and red rose petals offer this delicate, 100% tank-fermented rosé an ethereal quality. A slight spritz bursts with white cherry and soft vanilla.The wet-stone middle is ramped up by bright acidity, adding dimension to its expressive red fruits.
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Wilfred Wong of Wine.com
COMMENTARY: The 2020 Silverado Vineyards Borreo Sangiovese Rosa offers an excellent richness that many Rosé wines lack. TASTING NOTES: This wine shines with aromas and flavors of earth and ripe, red fruit. Enjoy it with pan-fried veal cutlets. (Tasted: June 20, 2021, San Francisco, CA)
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Wine Enthusiast
From estate-grown grapes, this fun, likable pink wine is rustic in bright, fruity tones that mingle flavors of game, cranberry and dried fruit. The acidity keeps it focused and fresh.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.