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Herdade Do Esporao Reserva Red 2010

Other Red Blends from Portugal
  • W&S92
  • WE92
14.5% ABV
  • WE92
  • WE92
  • WE92
  • WE93
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14.5% ABV

Winemaker Notes

Clear, deep red color. Intense spicy aroma of mature red berry fruits with discrete oaky notes. Full bodied, compact and elegant with great balance. Firm tannins offering structure for bottle maturation.

Critical Acclaim

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W&S 92
Wine & Spirits
A floral young beauty, incipient for now, this wine has dark fruit and earthy tannins that meet in a growl of dynamic power. The blend includes trincadeira, aragones, alicante bouchet and cabernet sauvignon, the latter providing a touch of greenness to refresh the structure and add detail. Selected from one sector of this large estate vineyard in Reguengos de Monsaraz, this Reserva grows on clay loam and schist soils over basalt. The wine is firm, harmonious and well suited to aging.
WE 92
Wine Enthusiast
Ripe, juicy and spicy, this is already surprisingly delicious considering its solid, dark structure. Black fruits burst out, along with a sweet-and-sour character from acidity and ripe fruit flavor. It is also a good wine for aging, so drink through 2022.
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Herdade Do Esporao

Herdade Do Esporao

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Herdade Do Esporao, Portugal
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Of all the sub-regions in the Alentejo, Herdade Do Esporao chose Reguengos de Monsaraz because it was the one that guaranteed full-bodied but elegant wines that are rounded and seductive, due to the combination of poor, stony soles and a tough summer climate that brings hot days and cool nights, followed by a harsh winter. It is here, in the heart of Reguengos de Monsaraz, that Alentejo wines are most balanced, whilst powerful, appealing, lively and with good ageing potential. If the vineyards represent the lungs of Herdade do Esporão, then the winery is the heart that beats to the pace of the grape harvest and the sequence of tasks defined by the year’s schedule and the winemaking team.

Portugal

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Best known for intense, impressive and age-worthy fortified wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme. Due in part to its relative geographical and, for much of the 20th century, political isolation, Portugal has developed independent of its fellow European compatriots. A long and narrow country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines in various styles.

The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high 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.

EPC23686_2010 Item# 131453