Borsao Tres Picos Grenache 2015

Lise Charest Gagne rated this wine as 91/100 with the following review:

Concentrated flavour here! The garnacha grapes were grown clinging for their lives on the rugged slopes of the Moncayo mountains. I guess that being tough can set the stage for a beautiful outcome. This wine leaps from the glass with attitude! Rich red fruit (raspberry and fig) laced with supple leather and chocolate on the nose. Big ripe red and black fruit carried by a nice acidic backbone with some notes of licorice and cloves. Long spicy hot finish from the 15% alcohol, pace yourself on this one! Tasted in December 2017. Can see myself enjoying this après Ski de Fond with some charcuterie.

Melanie Lloyd rated this wine as 90/100 with the following review:

This ruby coloured wine has juicy red berry aromas, mostly ripe raspberries, as well as plums, espresso and sweet cinnamon. On the palate, there are tart raspberry flavours, a nice acidity level and velvety tannins that are well incorporated. Beautiful harmony!

Tasted November 2017

Andrea Shapiro rated this wine as 90/100 with the following review:

Medium ruby coloured with pronounced aromas of strawberry jam, cherry pie filling, plum, cherry, prunes, red licorice, vanilla, chocolate, caramel and violets. Developing. Also a slight sting of menthol at the end. Flavours are well integrated reflecting and echoing much of the same. Burgeoning with fruit compote, dark chocolate and vanilla extract. Reminiscent of blueberry/cherry cheesecake topping being gently hugged with that vanilla underneath. Medium acidity and well rounded unified tannins with a fuller, fleshy, well balanced body. Would pair nicely with roast beef, pork tenderloin with a blueberry reduction or sausage stuffed portobellos. 90 points - December 2017

Stephen Andrews reviewed this wine as follows:

Tasted Aug 7 2017. Colour medium plus ruby, thick legs on the glass. Aromas and flavours of dried chocolate strawberries, grilled plum, ruby red grapefruit, red licorice. Taste very fruity and dry, tannin has gripp, balanced with mouthwatering acidity. Pinot noir on steroids. This is best with food, pasta, roast meat. I drank it with fried charizo sausauge, sliced baby portobello mushrooms, sweet onion, fire roasted tomatoes and spaghetti topped with hard cheese. Very intense mouth flavour with the wine.

Andrew Bernardo rated this wine as 93/100 with the following review:

Black berry and plum skin meet espresso, cocoa, meat blood, herbs, vanilla pod and smoke. 93 points. (www.ottawawinejournal.com)