August 2023 - Clube de Vinhos
Aventura Red 2020
Region: Regional Alentejano (Portalegre)
Grape varieties: Aragonez and Touriga Nacional, small percentage of field blends.
Winemaker: Susana Esteban
Vineyard: In the mountains of S. Mamede, at 700 meters. It’s cooler in the mountains, and the unique microclimate results in a greater range of temperatures compared to the rest of Alentejo. During the day temperatures rise above 30 degrees Celsius (86 degrees Fahrenheit), sometimes going up to 40 degrees Celsius, but at night they drop.
Soil: Schist, greywacke, limestone and quartzite.
Vinification: Small tainless steel tanks with controlled temperature.
Notes: Red-violet color. Freshness transpires from the very first moment, noticeable in the floral and elegant aspect that is complemented by a lush and balanced fruit. Melodic and polished, fruity and smooth, it finishes seductive and silky, though restrained by firm tannins and refreshing acidity. A wine of pure elegance with the ability to evolve serenely in the bottle.
Suggested Serving Temp: 60 to 64ºF
Food Pairing: Very versatile red, can be paired with a big range of foods, from poultry to game or even stew
Beyra Reserva 2021
Region: Beira Interior
Grape varieties: Fonte Cal, Siria
Winemaker: Rui Roboredo Madeira
Vineyard: Planted in the plateau of Beira Interior wine region at 725 meters from sea level.
Soil: Granite and Schist with Quartz veins.
Vinification / Maturation: Hand-picked grapes, are fully-destemmed and whole-cluster pressed, with fermentation at 16-17°C using native yeasts during 20 days. Aged 6 months in stainless steel vats.
Notes: High minerality and citrus, grapefruit, slightly smoky, vibrant acidity with structure that promises good aging in the bottle. The soul of this wine lies in the unique combination of the Siria and Fonte Cal native grape varieties, from vines planted in purely granite soils with quartz veins, in the Douro River's Hydrographical basin, at an average altitude of 725 meters above sea level.
Suggested Serving Temp: 48°F
Food Pairing: Excellent with shellfish, fatty fish, and cured goat cheeses.
Conventual Reserva Red 2020
Region: Alentejo (Portalegre)
Grape varieties: Alicante Bouschet and Touriga Nacional.
Winemaker: Nuno Mira do O
Vineyard: The typicity of the wines comes from the vineyards located at an altitude between 600 and 700 metres and by the fact that the average age of the vineyards can be of 70 years old and by the maintenance of an ancestral culture of wine, where quality and typicity are the main purpose.
Vinification: The grapes are hand harvested. Afterwards are totally destemmed, fermented in stainless steel vats with temperature control at 25ºC. Maceration is post fermentation. After the malolactic fermentation, the wine rests 12 months in French oak casks.
Notes: Nose with notes of cherry, paprika and pepper, complemented by chocolate hints. Engaging and smooth mouth feel with full body where we can find mineral notes along with hints of fruit and chocolate that linger in the long after taste.
Suggested Serving Temp: 60ºF
Food Pairing: To be paired with roasted or grilled meats, cod fish or traditional Portuguese dish “Cozido à Portuguesa”
Vale D. Maria Vinhas do Sabor 2019
Region: Douro ( Douro Superior)
Grape varieties: Touriga Franca, Touriga Nacional, Tinta Roriz, Alicante Bouschet and Baga.
Vineyard: The Quinta Vale do Sabor is situated in one of the most special valleys of this region. This Quinta distinguishes itself because of the sinuosity of the Sabor river, where the valley is closed in.
Vinification: All the grapes are hand-picked, carefully selected in our sorting table and de-stemmed before entering the granite stone lagares. All the grapes are foot-trodden in the lagares, they then ferment for 7 or 10 days at controlled temperatures between 22º and 27ºC, in stainless steel vats with manual pump-overs. The wine is then transferred into second and third use French-oak barrels of 225L where the malolactic fermentation takes place. It ages, afterwards, for 21 months in the same oak barrels.
Notes: Very concentrated and fresh. Lively, it strikes, on the nose, for the exuberance of very present fruit, such as raspberries, blueberries and blackberries. With a floral touch, this wine has a long and fresh finish.
Suggested Serving Temp: 60º F
Food Pairing: Red Meats, like Portuguese styleortuguese stylertuguese styleortuguese stylertuguese styleortuguese style
Muxagat White 2021
Grape varieties: Rabigato, Arinto, Gouveio.
Winemaker: Susana Lopes
Vineyard: Situated in the upper Douro Valley (Douro Superior), the warmest and the driest Douro sub-region. Altitudes are 500-600 meters.
Soil: Schist and granite.
Vinification: The grapes are harvested by hand and arrive at the winery in 20kg boxes and cool for 12 hours. Grapes are hand-sorted and pressed in vertical press with stems, and the must is settled in underground stainless steel tanks. Fermentation with indigenous yeast only. Aging in used French oak barrels for 10 months on fine lees
.Notes: Yellow tones and bright appearance. On the nose, aromas of sweet fruit,pear (white fruit), white flowers and a lot of minerality characteristic ofRabigato variety. In the mouth, it is a wine with an unctuous attackthe mouth, with a lively acidity, leading to a long finish, withwith citric, mineral and salty aromas.
Suggested Serving Temp: 45º to 50º F
Food Pairing: Bacalhau a gomes de Sa, caldeirada (fish stew), pasta with clams. Chicken a bras style.
Textura Da Estrela 2018
Region: Dao-Vila Nova de Tazem (Serra da Estrela sub region)
Grape varieties: old vines field blend (35%), Touriga Nacional (30%), Jaen (20%) and Alfrocheiro (15%).
Winemaker: Mariana Salvador and Luis Seabra
Vineyard: From 3 different vineyard blocks, all of them at Vila Nova de Tazem. 25 to 60 year old vineyard.
Soil: Granitic soils.
Vinification: Manual harvest took place on September 25th and 26th in a year marked by high temperatures in the beginning of August although proceeded after a rainy spring guaranteeing greater water availability in the soil and the production of grapes of the desired quality. O Textura da Estrela 2018 Dão red wine was fermented with wild yeasts only in stainless steel tanks with 35% whole bunch followed by a 30 days cuvaison. It has aged for 15 months in used french oak vat and barrels. Naturally stabilized.
Notes: It is a wine with great refinement and freshness. It has a mineral and earthy character, light pepper and some red fruit. Shows velvety and textured tannins, very thin but slightly spicy of the stem. Gastronomic profile asking for food and dry and long finish. It ages for an even more elegant wine.
Suggested Serving Temp: 60º
Food Pairing: Stews, roasted meats, game.