Borsao Tinto 2004
"The 2004 Borsao reveals the vintage's crisp acid profile as well as a dense ruby/purple color, and attractive, sweet and sour cherry fruit intermixed with notions of earth and spice. This tank-fermented and aged, Pinot Noir-like effort should drink well for 1-2 years." The Wine Advocate, June 30, 2005Borsao's Tinto is made from mostly Garnacha, a grape rich in pigment that gives intense color and full body to the wine. It is quite thick and deep ruby, and so rich in pigment that it can blacken your lips. The scent is as intense and persistent, and has a variety of succulent fruity notes. There is prune, raspberry, ripe cherry, but one can also feel the red rose underneath.
In the mouth it has the freshness of a young wine, but it is quite warm and tasty, and has strong body and impressive tannins. It should age well and be good for at least ten years. The after taste is quite rich and persistent in the mouth.
This is a perfect wine to pair with all your BBQ favorites: burgers, ribs, grilled chicken. It's a crowd pleasing red that will keep them coming back for more."
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.