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Borsao Tres Picos Garnacha 2009

Grenache from Spain
  • RP92
Ships Fri, Sep 29
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Winemaker Notes

It has an ultra fragrant nose, filled with spicy aromas of freshly cracked black pepper and clove, dried figs, warm oak, and just a hint of black olives. And oh what a mouthful…dried cherries, cassis, and oak dominate the palate. Its got a pleasant bite to it, and notes of cinnamon and dark cocoa that sweep you away to its bone dry charred oak finish.

Critical Acclaim

RP 92
The Wine Advocate

The 2009 Tres Picos is a worthy successor to the string of splendid vintages which have preceded it. Heady black cherry and blackberry aromas, Asian spices, incense, and mineral notes lead to a dense, layered, rich old-vine Garnacha that over-delivers in a big way. A tasting of every vintage of Tres Picos ever produced (back to 2001) at the Bodega in January 2011 indicates that 8-10 years of pleasurable drinking is a reasonable expectation. However, this is a wine that is ready to drink on release.

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Borsao

Borsao

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Borsao, , Spain
Borsao
Founded in 1958 in the town of Borja, called Borsao in the 4th century B.C., this winery represents what can be done with Garnacha, a grape that is not well appreciated by the Spanish press. Through meticulous selection, work in the fields and at reception time in the winery, modern winemaking produces this highly fruity wine. One of the best examples of the region known as "The Garnacha land of Spain", the lower part of the Ebro River.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

HNYADBTPS09C_2009 Item# 106170

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