Winemaker Notes
Pale lemon yellow color with an intense aroma of citrus and refreshing mineral edge. The mouth-feel has volume that builds in the mid-palate, ending with an impressive freshness and a persistent fruit aroma on the finish.
Fresh, with good acidity and texture, combines well with grilled fish, fresh seafood and chicken salad.
Blend: 40% Roupeiro, 20% Field Blend, 16% Rabo de Ovelha, 8% Arinto, 8% Tamarez, 8% Alicante Branco
Professional Ratings
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Robert Parker's Wine Advocate
The 2020 Branco Ancestral is sourced from a blend of two vineyards, including the new one acquired in 2018 (the Vinha Chão do Eremitas, with 50+-year-old vines, now constitutes the majority of this wine). It is a blend of Roupeiro (40%), Rabo de Ovelha (16%), Arinto (8%), Tamarez (8%) and Alicante Branco (8%), with the rest being a field blend, all aged for nine months in stainless steel (but for 10% of the juice in used French oak). It comes in very dry and at 12.9% alcohol. Due to the new terroir source, this is a rebranding in some ways of what once was the regular Branco. It is more or less the same price level and fulfills the same function in the lineup, but with the terroir changed, it is now called the Branco Ancestral. It seems, in fact, a bit more distinguished these days, no longer merely a value wine that flirts with 90 points, but one that I might expect to hit that level pretty regularly. This is lovely, dense, nuanced and vigorous. It has a very serious feel, big fruit and a lingering finish. In its youth, it seems pretty terrific. There is obviously not much track record for this relatively new blend of vineyards, but it certainly seems poised to age reasonably well. We'll be a bit conservative in terms of the drinking window, but there doesn't seem to be a rush to dive into it. That doesn't mean you can't, as it drinks pretty nicely—fresh enough to drink on its own but stuffed enough to hold up to foods. This is, needless to say, a very nice and intriguing value.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Responsible for a majority of Portugal’s fine wine production—and over half of the world’s cork production—Alentejo represents a major force in Portugal’s wine industry. This southern Portugese region is characterized by stretches of rolling plains and vineyards dotted with majestic cork oaks. Access to land enables the farmers of Alentejo to produce wines in great economies of scale, without compromising quality, compared to those regions to the north. The region of Alentejo indeed covers a third of the country.
Its classified (DOP) wines must come from one of eight subregions, where elevations are a bit higher, air cooler and less fertile soils are perfect for vines. The optimal regions are Portalegre, Borba, Redondo, Reguengos de Monsaraz, Granja-Amareleja, Vidigueira, Evora and Moura. Alentejo is not without the conveniences of modern winemaking as well. Irrigation supplements low rainfall and temperature control in the winery assures high quality wines.
The potential of the area has attracted many producers and its wine production continues to grow. Alentejo’s charming, fruit-forward wines have naturally led to local and global popularity.
White wines tend to be blends of Antão Vaz, Roupeiro and Arinto. However, in growing proportions, the white grapes Verdelho, Alvarinho and Viognier have been enjoying success. But red varieties actually exceed whites in Alentejo. Aragonez, Trincadeira, Alicante Bouschet and Castelão grapes blend well together and are responsible for most of the Alentejo reds.