I stumbled across this wine the other day, and recalled that I had read somewhere…likely in the Wine Advocate prior to letting my subscription expire…that this was worthy of attention. Bought 6 bottles to try over the next couple of weeks.
Grilled some New York strip sirloins this evening and felt this might be a good opportunity to partner with the 2012 Tres Picos Borsao Garnacha.
Deep ruby colour running out to a very thin rim; appeared to be quite full bodied on swirling; spicy aromas coming forth, reminding me of fresh baked cinnamon buns, with the carmelized sugar; fresh entry; round and full; tannins showing through but there is an abundance of blackberry fruit that softens these; rich, with some sweet edged fruit, extending out to a lengthy finish. This isn’t a particularly sophisticated wine, but it is really quite attractive…will probably improve over the next couple of years.
Background music from a double CD featuring the Best of Puccini.
The 2011 was pretty monolithic but I liked the 2010 quite a bit for what it was. For the price it’s worth trying every year. Definitely a wine to have when the weather is cold and there’s a hot stew on the table.
Every time I’ve tried one of these it’s hit me over the head with an oak stave. I’m perfectly okay with some highly oaked wines like Ridge Geyserville and Silver Oak, but this one hasn’t worked for me.
Like Steve, I used to purchase a few bottles from time to time but have since moved on. One can only buy so much wine in these finance-challenging times (at least for me!).
I was first introduced to Tres Picos Borsao Garnacha more than 10 years ago and from the first cork pull I thought it was a high QPR wine. I always have some on hand for week day consumption.
I had the 2012 Tres Picos about ten days ago, in a pop and pour setting at a party, served with food. I found it quite rich with dark fruit and spice, showing a touch of oak, but somewhat disjointed with the acidity and fruit clashing rather than being balanced. About half of the bottle was left and I tasted it the following day. It had improved significantly. Still packed with rich dark fruit but more rounded and softer after a day of air.
I didn’t find the oak to be objectionable - on the contrary found it to be supportive of the fruit. It is unlikely this wine spent much time in oak casks, being in the market within two years of the vintage.
To be sure it remains an excellent QPR. I can’t remember what it cost but it was probably somewhere around $12 or $13 per bottle, which is great value in a Grenache wine. It’s better than many of the second wines from a long list of Chateauneuf-du-Pape producers.
Spain does very well in the category of modern, extracted Garnacha (and other varietals) in the $8-14 price range. I find many of them too oaky at first, but with a year or two (or a long aeration), more balanced.
Can Blau is one I particularly enjoy in this category. Gorgeous labels as well.
But I do rarely find myself buying or drinking these; I’m more likely to give them as gifts or recommend them to people getting into wines and looking for fun experiences at that low price point.
We were 2 case a winter purchasers of Tres Picos for years. My wife would refer to it as a “warm hug” wine. And then last year or maybe the year before we found the TP to be too jammy / oaky. We switched back to the lesser cuvee and to the above mentioned las Rocas which if the Tres was at 110% the Rocas was at 90% Bought a bottle at Costco last week and gifted it to a host at a Xmas party last Saturday so I’ve got to buy another to try this year’s model
They say 50% new oak for 10 months. I haven’t had this vintage, but the last time I tried one (I think the 2011), it was after reading a note quite similar to yours, and I was knocked out by the oak. Similar with the 2009. I think there is just something about their treatment that makes it stand out to some people. We had a thread on this before and I wasn’t the only one.
you roused my curiosity, Craig, and I checked the winery’s web site to find out what was being done with oak.
Perhaps prior vintages have been exposed too long in barrels ( you noted 10 months ), but it seems that the winemaker has changed that with the 2012 vintage. The web site indicated just 5 months in new French barrels.
I think this is the Caymus of Spanish Garnacha. Check out the Cellartracker notes–some tasters are downright angry about it.
Had a bottle tonight. Overly oaked and syrupy at open, markedly leaner and better after two hours in the decanter. Still lots of rich, sweet fruit, though. I’ve had this multiple times throughout the years, and always thought it was a fine value. I think it still is at $12 or so, but I don’t think I need to buy anymore.
+1 on Las Rocas VV over Tres Picos. That said, Tres Picos was always a satisfying quaff back in the day when I was in grad school. I also liked Bodegas Nekeas’ El Chaparral de Vega Sindoa, but it’s been 10 years since I’ve tried it.
But my QPR champ has to be Viña Alarba Old Vines Garnacha, I recall getting it for $5-6/bottle with a mixed case discount. Quite drinkable and cheap enough for cooking, the vinegar crock, and degreasing engines.
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you roused my curiosity, Craig, and I checked the winery’s web site to find out what was being done with oak.