January 2024 Alentejo - Clube de Vinhos
Herdade Paco do Conde Red 2021
Region: Alentejo - lower Alentejo.
Grape varieties: Aragonez, Syrah, Alicante Bouschet & Touriga Nacional.
Winemaker: Rui Reguinga.
Vineyard: Paço do Conde Group, are currently responsible for the operation of approximately 4,400 hectares of agricultural land on the banks of the Guadiana River, Baixo Alentejo, Southern Portugal. Within the 4,400 hectares of the estate, in addition to grape production for wine, diversified crops such as olive trees, wheat, barley, corn, onions, garlic, poppies, and seeded and natural pastures for cattle and free-range black pigs are produced.
Soil: Vineyards in Southern Alentejo schist soils.
Vinification: Vat fermentation, with controlled temperature of 24º to 25ºC. 3 months aging in french oak barrels. Bottle aging.
Notes: Intense black fruit aromas, but in the mouth feels soft with very fine tannins and balanced acidity.
Suggested Serving Temp: 60ºF.
Food Pairing: White meats, pasta and soft cheeses.
Pomares White 2021
Region: Alentejo - lower Alentejo.
Grape varieties: Aragonez, Syrah, Alicante Bouschet & Touriga Nacional.
Winemaker: Rui Reguinga.
Vineyard: Paço do Conde Group, are currently responsible for the operation of approximately 4,400 hectares of agricultural land on the banks of the Guadiana River, Baixo Alentejo, Southern Portugal. Within the 4,400 hectares of the estate, in addition to grape production for wine, diversified crops such as olive trees, wheat, barley, corn, onions, garlic, poppies, and seeded and natural pastures for cattle and free-range black pigs are produced.
Soil: Vineyards in Southern Alentejo schist soils.
Vinification: Vat fermentation, with controlled temperature of 24º to 25ºC. 3 months aging in french oak barrels. Bottle aging.
Notes: Intense black fruit aromas, but in the mouth feels soft with very fine tannins and balanced acidity.
Suggested Serving Temp: 60ºF.
Food Pairing: White meats, pasta and soft cheeses.
Vinha do Mouro Red 2017
Region: Alentejo.
Grape varieties: 40% Trincadeira, 30% Aragonez, 20% Alicante Bouschet,10% Cabernet Sauvignon
Vineyard: Vineyards in Estremoz, at an altitude of 450 meters, under the influence of a continental Mediterranean climate, with a significant temperature variation during the ripening period.
Winemaker: Miguel Louro.
Soil: Slate, Marble, Red Clay
Vinification: Manual grape harvesting in small 20 kg boxes. After complete destemming, the grapes are foot-trodden in a winepress for three days with pre-fermentation cold maceration. Fermentation takes place in temperature-controlled stainless steel tanks at 24-26ºC, followed by pressing in wooden baskets with a vertical hydraulic press. Approximately 15% of the blend aged for 12 months in new Portuguese oak barrels.
Notes: Medium intensity ruby color. Good aromatic complexity of very fresh red and black fruit at the right level of ripeness, complemented by notes of spice, a subtle vegetal touch, and some woodland. In the mouth, it presents a well-balanced structure and volume, with very fine fruit, light and elegant tannins, marked freshness, and present and well-integrated acidity, giving it grip and a vibrant and persistent finish.
Suggested Serving Temp: 60º to 65ºC
Food Pairing: Red Meats.
Dona Maria Amantis Reserva Red 2018
Region: Alentejo (Estremoz).
Grape varieties: Cabernet Sauvignon, Syrah, Patit Verdot and Touriga Nacional.
Winemaker: Julio Bastos.
Vineyard: The vineyards are mostly planted in clay-limestone-rich soils with excellent moisture retention. The vines have the particularity of not being irrigated, undergoing water stress, resulting in lower yield and better quality.At the beginning of this new project, the old cellar of the estate is completely restored and expanded, equipped with the most modern facilities, while at the same time preserving the famous marble wine presses. Even today, a significant portion of the wines is vinified using the traditional 'Grape Treading' method.
Soil: Clay-Limestone.
Vinification: Hand picked grapes. 12 months aged in French oak.
Notes: “A serious, wood-aged wine, this has plenty of spice and tannins. It is a firm and structured wine, still young but with potential. The wine's structure retains the tannins and this will stay, giving shape. Drink from 2025.” — Roger Voss, 91pt WE.
Suggested Serving Temp: 60°F.
Food Pairing: Great with a Lamb Stew, red meats or Portuguese style stews in general.
Esporao Reserva White 2021
Region: Alentejo.
Grape varieties: Antão Vaz, Arinto, Roupeiro.
Winemaker: Sandra Alves & João Ramos.
Vineyard: Vineyard with certified organic farming. 16 to 26 year old vines.
Soil: Granite/schist base, with loam/clay structure.
Vinification: Destemming, cold settling, skin maceration, pressing, must decantation, temperature-controlled fermentation 75% of the batch in stainless steel tanks and 25% in new American and French oak barrels. Six months in stainless steel tanks and in new American and French oak barrels, with ageing on fine lees.
Notes: Crystal clear, light straw color with green hues. on the nose is showing citrus notes with a predominance of tangerine and lemon. Mint notes complemented with white pepper and nutmeg. On the palate elegant and harmonious with balanced fruit and spices presence. Intense and persistent finish.
Suggested Serving Temp: 50ºF to 55°F,
Food Pairing: Oven Roasted fish with fresh herbs. Goat cheeses.
Visconde de Borba Garrafeira 2015
Region: Alentejo.
Grape varieties: Alicante Bouschet, Aragonez.
Winemaker: Jorge Santos.
Winery: The Marcolino Sebo house is a family company that has been connected to the viticulture sector for over 45 years. For over 25 years, there has been full dedication to viticulture, with all production delivered to the Borba Cooperative Winery. However, with the continuous expansion of the vineyard area and Marcolino Sebo's dream of producing his own wine, the project to create a winery emerged. It was at the turn of the 20th century, in the year 2000, that Marcolino Sebo, with 130 hectares divided into seven vineyard plots located between Borba and Estremoz, characterized by clay-limestone and clay-schist soils, began the vinification of his grapes. The bottling and commercialization of his wine took place in the year 2001.
Vinification: This wine was born in an extraordinary and unique year when the grape harvest was carried out manually with great care and selectivity. After the harvest, vinification followed the traditional method of treading in a winepress, followed by a maceration period. 12 months in French oak barrels and then 12 months in the bottle.
Notes: It is a deeply colored wine with some brownish nuances and an intense and complex aroma of ripe fruit well harmonized with the wood, featuring notes of chocolate, raisins, and spices. In the mouth, it is a full, soft, and velvety wine with a prolonged aftertaste.
Suggested Serving Temp: 65 F
Food Pairing: This wine is very intense and with really full bodied so, bring your favorite meat to the table or roasted vegetables. Highly suggest decanting.