Tres Picos 2010

Starting at $15.99
Available in 4 U.S. Stores
Winery: Bodegas Borsao, S.A.
Region: DO Campo de Borja
Type of Wine: Red wine
Aging & Type of Oak:
Stainless-steel fermented. Half aged in stainless-steel and half in French oak barrels for 10 months.
Annual Production(in bottles): 60,000
Awards & Recognition:
Steve Tanzer's International Wine Cellar (December 2010), 91 Points.
U.S. Importer:
Fine Estates from Spain
(781) 461-5767

Tasting Note

Red fruit intensity is apparent throughout the aromas and flavors of this wine; sawdust and toast reflect its barrel character, at least some of which derives from American oak. The exuberant fruit is more than matched by the spicy barrel notes with long vanilla, black raspberries, and plums to the finish. A bit of raisin also suggests some slight overripeness, but nothing is out of balance. Drink now or in the next several years.

Wine Description

The grapes for this wine were harvested from old-vine Garnacha vineyards that cling to rugged terrain on the slopes of the famous Moncayo mountain with low yields of less than two tons per acre. The mountainside, iron-rich, gravelly vineyards reach an elevation of 2,100 feet. The terrain prevents the use of any kind of machinery; as a result, all of the grapes are hand-harvested.

About the Winery

Founded in 1958 in the town of Borja, which was called Bursao in the fourth-century B.C., Bodegas Borsao demonstrates what can be done with the Garnacha grape. Through a meticulous grape-sorting process in the fields and again when the grapes enter the winery, only the healthiest bunches are chosen. Using the most modern winemaking techniques results in wines with emphasis on the fruit; they are the best examples of the region known as “The Garnacha Land of Spain.”

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Also from this winery

Bodegas Borsao, S.A.
Red wine
Garnacha - 100%
Bodegas Borsao, S.A.
Red wine
Garnacha - 70%, Syrah - 20%, Cabernet - 10%

Suggested Recipe Pairings

Meatloaf with Fresh Scallions & Herbs

View recipe at

Chicken Marsala with Pancetta & Cream

View recipe at

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