Borra's Blog
  • Today 1.7 million people are seeing our 2008 Fusion in The Wall Street Journal®! Needless to say, we’re excited beyond belief. Our Fusion was chosen as “One of America’s Finest...

    Huge Award for Our Fusion

    Today 1.7 million people are seeing our 2008 Fusion in The Wall Street Journal®! Needless to say, we’re excited beyond belief. Our Fusion was chosen as “One of America’s Finest...

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  • After a dearth of blogging, I finally caught up with our winemaker, Markus Niggli for a comparison of the last several vintages of Borra wines. A COOLING TREND Following a...

    A Vertical Look at Vintages

    After a dearth of blogging, I finally caught up with our winemaker, Markus Niggli for a comparison of the last several vintages of Borra wines. A COOLING TREND Following a...

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  • Seems we’ve been staying pretty busy behind-the-scenes over the last couple of months, working with local Chef Buddy O’Dell and his “Gourmet Club s.j.” on an exquisite five course “Spring...

    Killer pairings at The Gourmet Club

    Seems we’ve been staying pretty busy behind-the-scenes over the last couple of months, working with local Chef Buddy O’Dell and his “Gourmet Club s.j.” on an exquisite five course “Spring...

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  •  Mustard, mustard everywhere! Well, maybe “everywhere” is a bit of an exaggeration. We plant a mixture of grasses and other plants in the dirt between every other row of...

    We like a little mustard with our vines

     Mustard, mustard everywhere! Well, maybe “everywhere” is a bit of an exaggeration. We plant a mixture of grasses and other plants in the dirt between every other row of...

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  • In what our winemaker, Markus Niggli, described as a “seven week ordeal,” over 150 acres of Borra Vineyards are now pruned. This massive yearly project involves a crew of six...

    150 Acres of Pruning

    In what our winemaker, Markus Niggli, described as a “seven week ordeal,” over 150 acres of Borra Vineyards are now pruned. This massive yearly project involves a crew of six...

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  • We are a big fan of the relatively new blog on the Lodi Winegrape Commission’s Web site written by longtime, multi-award-winning restaurant wine consultant, wine journalist, and former wine brand...

    Exciting Field Blends

    We are a big fan of the relatively new blog on the Lodi Winegrape Commission’s Web site written by longtime, multi-award-winning restaurant wine consultant, wine journalist, and former wine brand...

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  • Like their wine industry fathers and fathers’ fathers, Steve and Bev Borra’s grandkids Dominic, Trevor, Chantz and neighbor Chase spent the summer as pumpkin and gourd growers among the family...

    Pumpkin Pickin’

    Like their wine industry fathers and fathers’ fathers, Steve and Bev Borra’s grandkids Dominic, Trevor, Chantz and neighbor Chase spent the summer as pumpkin and gourd growers among the family...

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  • “You will not see a busier week,” was how Borra Vineyards winemaker, Markus Niggli, described last week’s crush. Much of the focus was on picking old vine Zinfandel, Barbera and...

    The Busiest Week

    “You will not see a busier week,” was how Borra Vineyards winemaker, Markus Niggli, described last week’s crush. Much of the focus was on picking old vine Zinfandel, Barbera and...

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  • Our winemaker, Markus Niggli finds new uses for breakfast cups and lab equipment to explain Lodi’s greatest vintage yet…

    Explaining a Vintage with an Espresso Shot

    Our winemaker, Markus Niggli finds new uses for breakfast cups and lab equipment to explain Lodi’s greatest vintage yet…

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  • With early next week’s weather threatening to crack 100˚ for days in a row, nearly-ripe white Mokelumne Glen Vineyards Gewürztraminer was facing the very real possibility of raisining and damaging sunburn.

Even though Borra’s winemaker, Markus Niggli, didn’t think flavors were optimal, he called in the crew to save the grapes from over-cooking and preserve delicate flavors by picking them last Thursday.

    Preserving Flavors

    With early next week’s weather threatening to crack 100˚ for days in a row, nearly-ripe white Mokelumne Glen Vineyards Gewürztraminer was facing the very real possibility of raisining and damaging sunburn. Even though Borra’s winemaker, Markus Niggli, didn’t think flavors were optimal, he called in the crew to save the grapes from over-cooking and preserve delicate flavors by picking them last Thursday.

    Continue Reading...