Herdade do Esporao Esporao Reserva Tinto 2018

First produced in 1985 out of the desire to produce the best wines of Alentejo

Alicante Bouschet, Touriga Nacional, Tempranillo (Aragonez, Tinta Fino, Tinta Roriz), Syrah (Shiraz), Cabernet Sauvignon, Touriga Franca, and Tinta Amarela

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Black Fruit, Preserved Fruit, and Pepper / Spice, Sweet Spice and Smokey

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): High (More than 14%)

Origin: Alentejo, Portugal

Grape Varietals:
Alicante Bouschet, Touriga Nacional, Tempranillo (Aragonez, Tinta Fino, Tinta Roriz), Syrah (Shiraz), Cabernet Sauvignon, Touriga Franca, and Tinta Amarela

Winemaking:

Destemmed, Crushed, and Malolactic Fermentation

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
BBQ baby back ribs, grilled ribeye steak, BBQ pulled pork burger

ASIAN FOOD PAIRING
KBBQ, Teriyaki beef, Honey hoisin baby back ribs

Esporao

The Esporão project began in the Alentejo from an irrepressible desire to make the finest wines. A family company that is economically, socially and environmentally sustainable, they strive to produce unique products and experiences that improve life

Description

Herdade do Esporao Esporao Reserva Tinto 2018

The first wine made by Esporão in 1985. Obtained from grapes grown at Herdade do Esporão, it shows the consistency and rich character typical of the best Alentejo wines. Label illustrated by Anne Geene.

Grape Varietals & Region: Blend of Alicante Bouschet, Touriga Nacional, Aragonez, Syrah, Trincadeira, Cabernet Sauvignon, Touriga Franca. Average vineyard age of 18 years, grown on granite/schist soils with clay/loam structure

Taste Profile: Intense ruby color. Notes of black fruit jam with spices (black pepper, cloves) combined with notes of coffee berries and cigars. Complex with notes of spices and dark chocolate. Persistent finish.

Winemaking Process: Each variety harvested separately, destemmed, crushed, temperature controlled alcoholic fermentation in stainless steel vats, concrete tanks and small marble basins, pressed, followed by malolactic fermentation in stainless steel tanks.

12 months in American (60%) and French (40%) oak barrels. After bottling, the wine aged 8 months in the bottle.

Shouldered & Powerful Reds

Powerful modern reds with the ability to age. They tend to be very intense, with ripe fruit, firm tannins & drinkability either young or cellared.

They often have notes of forest floor, blackcurrant, mint & eucalyptus

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,