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In the 2006 Borra Vineyards Fusion White, one discovers an exuberant, heady concoction of 83% Viognier, 16% Roussanne, and 1% Marsanne that nearly leaps from the glass. From the moment it is poured, bright, tantalizing aromas of cantaloupe, peach, and apricot waft from the glass. In the mouth, layers of peach, pineapple, and twists of toasted almond meld with hints of anise and subtle oak tones to envelope the palate and echo their gustatory chords for what seems like minutes after Fusion has slipped happily down the throat. Serve the 2006 Fusion White well chilled (36º-40º F), and then notice how the wine’s flavors emerge and change as Fusion slowly warms in the glass.
For those who like to walk and taste on the wild side, or who share a simple affinity for a bit more than a touch of fruit in white wine, the 2006 Borra Vineyards Fusion White will be a wine to sip and savor on its own as the sun sinks below the nearest hill or casts its glint upon the sparkling waters of the sea. For others, fresh ripe fruit, country pâtés, and an array of Asian specialties will reveal the ultimate pleasure of Fusion White. In France, rich, country pâtés offer ideal companionship to the fruity, heady concoctions of Alsace and the Rhône, and Fusion White more than fills the bill on this score. Chinese, Thai, and Vietnamese stir fries provide especially fine complements, too. One of our favorite stir fries is Chinese Eggplant, cooked in a thick garlic sauce. The thick, rich eggplant fuses to Fusion White and creates and explosive taste sensation. Thick crusted cheeses such as Brie and creamy, highly scented cheeses on the order of Morbier offer superb accompaniments to Fusion White as well. Lastly, why not save a cup or two of Fusion White to add to a halved cantaloupe or Crenshaw melon? Cover the wine soaked melon and allow the concoction to fuse for 24 hours, and voilà, a star is born. Enjoy!
Stephen J. Borra is owner and winemaker at Borra Vineyards in the Clements Hills area of Lodi, a distinct sub district of the Lodi appellation known for producing some of finest fruit in the entire region. The centerpiece of this oenological enterprise is the 200 acre Gill Creek Ranch, which sits astride the north bank of the Mokelumne River where it receives cooling breezes from San Francisco Bay. Here Stephen grows the gamut of the region’s traditional, Mediterranean grape varieties.
Alicante Bouchet, Barbera, Carignane, Grenache, Petite Sirah, Viognier, Roussanne, Marsanne, Syrah, and Zinfandel all call Borra Vineyards their home. Stephen crafts some of California’s most memorable Barbera, Syrah, and Zinfandel as varietals. However, he also pays homage to his maternal grandfather Giuseppe Manassero, who planted the first grape vines on the family property, and California’s centuries old tradition of planting a wide array of vines in a single vineyard in order to fashion robust, mouth filling wines to accompany equally rich and exciting foods. He does this by crafting wines he calls Fusion.
Borra Vineyards Fusion wines are blends of traditional California and Old World varietals. Fusion comes in both red and white versions. Fusion Red relies heavily upon the natural affinities that Syrah, Petite Sirah, Alicante Bouchet, and Zinfandel share; while Fusion White recalls its Rhône origins in a classic blend of Viognier, Roussanne, and Marsanne.
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