September 2023 - Clube de Vinhos

September's wine club layout 

Talhas de Borba 2021

Region: Regional Alentejano (Borba).

Grape varieties: Trincadeira Castelão Alicante Bouschet.

Vineyard: The vineyard areas consist of about 70% red varieties and 30% white varieties.

Winemaker: Óscar Gato.

Soil: Clay-limestone and Shale

Vinification: During a period of 3 to 4 weeks, which is the fermentation time, the mass, also called "balsa," rises to the surface of the "talha" (clay vessel). It is necessary to stir the "talhas," and this operation is called "remontagem," which consists of mixing the must with the grape skins and seeds, allowing the solid part to be submerged in the liquid part. After the fermentation is completed, slowly, day after day, the skins and seeds gradually fall to the bottom of the "talha," forming a compact layer known as "mãe" (mother). Its main function is to naturally filter the wine, making it ready to be consumed

Notes: Wine with a garnet color, showing ripe red fruit aromas and on the mouth initially feels a bit rustic and fresh, but with a soft and long finish.

Suggested Serving Temp: 60 to 64ºF

Food Pairing: Great for Pork or Lamb dishes that are seasoned with a lot of fresh herbs such as cilantro, parsley or oregano. Alentejana pork with clams would be ideally.



XXVI Talhas - Branco Do Tareco 2022

Exclusive release accessible solely to club members.



Region: Alentejo - Parish of Vila Alva.

Grape varieties: - Antão vaz, Perrum e Roupeiro.

Winemaker: Ricardo Santos.

Vineyard: Vila Alva

Soil: shale / granite, low fertility

Vinification / Maturation: Total destemming and light crushing. Fermented with maceration and contact with the skins for two months in clay amphorae (talhas), without temperature control, and using indigenous yeasts. It has not undergone any filtration or stabilization process. Filtration occurs only through the passage of the liquid through the skins present in the amphorae (talhas).

Notes: Citrine (a pale yellow color) Aroma - Notes of tropical fruits, canned pineapple, and excellent minerality. Tasting dry, corresponding to what is found in the aroma. Balanced acidity and easy to drink.

Suggested Serving Temp: 48°F

Food Pairing: roasted chestnuts, Azeitao cheese or other types of semi soft cheese. Salt cod with broccoli raab.





XVI Talhas- Tinto do Tareco 2022

Exclusive release accessible solely to club members.


Region: Alentejo - Parish of Vila Alva.

Grape varieties: Trincadeira, Aragonês and Tinta Grossa.

Winemaker: Ricardo Santos.

Vineyard: Vila Alva, 30 year old vineyard

Soil: Shale / granite, low fertility.

Vinification: Harvested manually, with low capacity recipients. Total destemming and slight crushing. Fermented with maceration and contact with the masses for two months in clay Talhas, without temperature control and with indigenous yeasts. Filtration occurs only through the passage of the liquid through the masses present in the Talha

Notes: Rubi in Color, it has notes of red fruits with light balsamic notes. On the palate its dry, tannins present but already somewhat rounded. Elegant and long finish in the mouth

Suggested Serving Temp: 60ºF

Food Pairing: To be paired with roasted or grilled meats,

The ‘Do Tareco’ range pays homage to the small wine producers of Vila Alva who have continued this tradition throughout the ages and produced wine in their houses, using the same artisanal winemaking technique, in small pots of clay, which are locally known as “Tareco”.



Herdade do Rocim Amphora 2020


Region: Alentejo

Grape varieties: Moreto (50%), Tinta Grossa (30%), Trincadeira (15%), Aragonez (5%).

Winemaker: Catarina Vieira, Pedro Ribeiro.

Vineyard: Located in the Lower Alentejo region in the southern half of Portugal, between Vidigueira and Cuba, lies the estate of Herdade do Rocim.

Soil: Poor land, predominantly of granite. Great pedological potential for the cultivation of vines and for obtaining excellent wines.

Vinification: Occurred in amphora (large clay pots) without temperature control. Indigenous yeasts were used during fermentation and there was no tampering with the must. The wine aged for three months in bottle. Due to the fact that this wine was not stabilised before bottling, so as not to affect its potential evolution, a slight natural deposit make appear.

Notes: Clear and shinny color. In the nose it shows black cherry, raspberry, plum and some vegetable notes. Creamy, but fresh, it reveals a salty and textural minerality. Fresh finish.

Suggested Serving Temp: 60º F

Food Pairing: Will do well with tomato based dishes, grilled vegetables and even soft cheeses.

With two thousand years of tradition in the Alentejo, the wine made in these large wine pots is still produced following the process of the Roman villae. With this wine, the Herdade do Rocim pays tribute to the ancient tradition of vine growing and wine.



Manolito White 2022


Region: DOC Alentejo – Sub-Região Granja Amareleja

Grape varieties: Antão Vaz and Diagalves

Vineyard: Located in Baixo Alentejo, on the left bank of the Guadiana River, the region of Amareleja has climatic and geomorphological characteristics particularly challenging for the culture of the vineyard. It is presumed that it was the Tartessians (7th Century BC) that first started here in the domestication of the vines and in the following introduction of wine in the region. Then came the Phoenicians, the Greeks and only then the Romans who generalized the culture of vine and wine in the Alentejo.

Vinification: The Antão Vaz was treated in the light of the most recent and common techniques. Pressed grapes, shortly after harvest, fermented in stainless steel at a controlled temperature of 14 - 16 oC. Kept in stainless steel, after fermentation, with a slight bâtonnage of fine lees for 2 months. On the other hand, the grapes from our older vineyards, which are mainly represented by Diagalves, were treated in the light of the most ancient knowledge – totally treated as vinho de talha (amphora wine), it fermented in untreated talhas. The grapes were destemmed and the skins were in full contact with the juice, with its native yeasts and without temperature control. In a long and calm fermentation, the wine and the skins were separated in January, with 4 months of skin contact. Both entities of this blend, Antão Vaz and Diagalves, were blended together in January, having been harmonizing in stainless steel for another 5 months. 

Notes: Visually, it has straw yellow and light gold hues. The aroma reveals contention and complexity at first. It shows ripe fruit, orange compote, quince marmalade and pear. Time in the glass brings earthy and spicy notes (Cardamom, Cloves). The mouth is rich, textured, unctuous. A lively acidity, brings it a balance and fantastic life. It ends long and complex, pleasant and prolonged.

Suggested Serving Temp: 45º to 50º F

Food Pairing: First of all, a contemplation wine, it can be tasted in good company, as a partner to a cured sheep cheese – like Nisa's for example, broken into small pieces, in the Amareleja style. A wine to accompany good conversations. It harmonizes well with oven fish dishes and stewed meats. It has structure, volume and acidity to hold up even with grilled meats. Looking at our origins, it will gladly accompany a traditional broth of Cod (Caldo de Bacalhau), or any other recipe prepared with cod.





Vinho De Talha - Moreto By Esporao


Region: DOC Alentejano.

Grape varieties: Moreto

Winemaker: David Baverstock & Sandra Alves.

Vineyard: Ungrafted vines planted in sandy soils

Soil: Sandy soils.

Vinification:  Partially destemmed, crushed, fermented with wild yeasts in amphorae lined with resin. The wines were kept in the amphorae until 20 November 2017, in contact with the wine pulp, and malolactic fermentation took place in the Amphora. Basket pressing, ageing in stainless steel and in the bottle.The hot and dry spring ensured healthy grape development. Summer began hotter than in 2016 (+2.0ºC), which led to earlier maturation. Temperatures in August and September were lower than in 2016, making grapes ripen more quickly and producing higher sugar levels, which led to red wines that are rich and concentrated.


Notes: Bright ruby, fresh fruit, with predominance of red berries, notes of woods and spices. Firm on the palate in a sealed, elegant and intense combination.

Suggested Serving Temp: 60º

Food Pairing: Pork Belly and clams, marinated pork tender loin, grilled quail