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Borra Vineyards Heritage 2013

Winemaker's Notes:

Generations of winegrape farmers used to grow a mix of grape varieties in a field of vines then crush them all together on the same day, creating a “field blend” of beautiful garnet red. The result, as with only the best wines we’ve tasted, is almost indescribable. Probably because there is much more Barbera in the blend this vintage, the whole arrangement of flavors are so very “red” this time: luscious tart red cherries and dense pomegranate, along with savory slices of roast beef and bacon and a pinch of thyme. (If so moved, feel free to fire up a cigar now.) “Concentrated roundness with mouthwatering acidity of juicy fresh fruit” could sum-up this delicious experience. And for you pro’s, using your nose, you’ll detect those same flavors in the vapor, along with other spices, like cinnamon and anise. Very versatile with foods, especially great with thyme roasted lamb, duck or virtually any beef topped with a reduction sauce. In many ways, our Heritage is itself a sauce in a glass. 180 cases produced. (01/13/2015)

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  • 2013

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Color: Red
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Borra Vineyards:
With generations of Italian Piedmontese winemaking in his blood, in 1975 Steve Borra started Lodi’s first tiny bonded boutique winery behind a backyard shack on Armstrong Road. Today, Borra Vineyards encompasses 234 acres of beautiful estate vineyards – cooled by late-afternoon San Francisco Bay breezes – the majority having been certified sustainable under the demanding Lod... Read more
With generations of Italian Piedmontese winemaking in his blood, in 1975 Steve Borra started Lodi’s first tiny bonded boutique winery behind a backyard shack on Armstrong Road. Today, Borra Vineyards encompasses 234 acres of beautiful estate vineyards – cooled by late-afternoon San Francisco Bay breezes – the majority having been certified sustainable under the demanding Lodi Rules program. They’ll tell you they meticulously make their wines in the vineyard, with vine rows ingeniously planted in alignment with the afternoon sun at 47.5° from north for the most optimal ripening. In the winery, the goal of Swiss-born winemaker Markus Niggli is to faithfully express the unique character of each vineyard block using modern equipment to accomplish traditional winemaking techniques. To this end, natural yeast from the vines and natural ML are used, along with complete bypassing of the press altogether to make the smoothest, most complex wines, most of which are barrel-aged. A cozy tasting room adjoins the winery near where Steve’s mother was born, surrounded by idyllic vines and the homes of three entire generations of Borra’s, creating what could truly be called “La Dolce Vita.” They invite you to stop by the tasting room, BorraVineyards.com or Facebook.com/BorraVineyards and become a fan. Borra Vineyards traces its roots in Lodi back three generations, and the roots go even further back to a small town in Italy. Stephen J. Borra is owner and winemaker for Borra Vineyards. Stephen J. began making wine for his family in 1967, and the results were quite good. After nearly a decade of success, Steve formally started Borra Vineyards. The winery was bonded in 1975, producing Barbera and Carignane wines from their grapes in Lodi. Today, the winery is still located at the Armstrong Road ranch site. To please the most wine savvy consumer, we have available a wide variety of wines, from Chardonnay and Viognier to Zinfandel, Syrah and beyond. To achieve our goal, we employ the most progressive viticultural practices, harvest at peak maturity, and traditional winemaking techniques. Read less

Generations of winegrape farmers used to grow a mix of grape varieties in a field of vines then crush them all together on the same day, creating a “field blend” of beautiful garnet red. The result, as with only the best wines we’ve tasted, is almost indescribable. Probably because there is much more Barbera in the blend this vintage, the whole arrangement of flavors are so very “red” this time: luscious tart red cherries and dense pomegranate, along with savory slices of roast beef and bacon and a pinch of thyme. (If so moved, feel free to fire up a cigar now.) “Concentrated roundness with mouthwatering acidity of juicy fresh fruit” could sum-up this delicious experience. And for you pro’s, using your nose, you’ll detect those same flavors in the vapor, along with other spices, like cinnamon and anise. Very versatile with foods, especially great with thyme roasted lamb, duck or virtually any beef topped with a reduction sauce. In many ways, our Heritage is itself a sauce in a glass. 180 cases produced. (01/13/2015)

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