Borra's Blog
  • You can’t believe how much I enjoy pulling up behind a winery crush pad and being greeted with, “Here, try this.”

    The Most Contemporary Collaboration

    You can’t believe how much I enjoy pulling up behind a winery crush pad and being greeted with, “Here, try this.”

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  • There was a time when local winemakers didn’t really care what grapes they were growing as long as their wine tasted good. They’d have maybe Zinfandel, Carignane and Petite Sirah...

    The Start of Our New Heritage

    There was a time when local winemakers didn’t really care what grapes they were growing as long as their wine tasted good. They’d have maybe Zinfandel, Carignane and Petite Sirah...

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  • ZIN AT THE CRACK OF DAWN I pulled through the north gatepost at Borra’s Gill Creek Ranch Wednesday morning just before dawn, knowing the picking crew was already building up...

    Zin Pick

    ZIN AT THE CRACK OF DAWN I pulled through the north gatepost at Borra’s Gill Creek Ranch Wednesday morning just before dawn, knowing the picking crew was already building up...

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  • As if creating a new dry blend of little-known white wines wasn’t enough of a challenge, our winemaker, Markus Niggli, had to come up with a name for our new...

    Intuition: Behind the Label

    As if creating a new dry blend of little-known white wines wasn’t enough of a challenge, our winemaker, Markus Niggli, had to come up with a name for our new...

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  • STEVE THE MAVERICK Back in the ‘70s, Lodi was known only for big co-op wineries, producing sweetish jug wine. Then along came Steve Borra. Steve wasn’t interested in following the...

    Rules. Who needs ‘em?

    STEVE THE MAVERICK Back in the ‘70s, Lodi was known only for big co-op wineries, producing sweetish jug wine. Then along came Steve Borra. Steve wasn’t interested in following the...

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  • 2012 couldn’t be going much better for us! First, we celebrated our 2008 Red Fusion being chosen as a Wall Street Journal winner. Next, we made it through April without...

    Borra Vineyards is Winery of the Year!

    2012 couldn’t be going much better for us! First, we celebrated our 2008 Red Fusion being chosen as a Wall Street Journal winner. Next, we made it through April without...

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  • We’re getting rained on right now, which is a good thing. It seems like the last time we had this much rain was back in October when we didn’t really...

    2012 so far: Which is worse, drought or frost?

    We’re getting rained on right now, which is a good thing. It seems like the last time we had this much rain was back in October when we didn’t really...

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  • This being pruning time in wine country, I asked the master himself, Steve Borra, if he wouldn’t mind showing me a thing or two. Not long after sun-up on a...

    The Pruner Pro

    This being pruning time in wine country, I asked the master himself, Steve Borra, if he wouldn’t mind showing me a thing or two. Not long after sun-up on a...

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  • 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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