Winemaker Notes
Pairs well with hunting birds (pheasant, quail, partridge), roasted or grilled meat, cheese, and delicatessen (foie gras, pt, prosciutto).
Professional Ratings
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Wine & Spirits
Part of this blend was foot-trod in marble lagares, the balance fermented in temperature-controlled wooden vats, coming together in a smoky, spicy red with mineral-inflected tannins. It feels mature and ready to drink, showing the elegant side of aragones and some herbal notes of cabernet sauvignon, though neither dominates the blend.
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Robert Parker's Wine Advocate
The 2013 Reserva Vila Santa is an approximate blend of 25% each of Aragonez and Alicante Bouschet, 20% each of Touriga Nacional and Syrah, and 10% Cabernet Sauvignon filling out the blend. It was aged for nine months in new French barriques and comes in at 14.2% alcohol (a hair higher than the recently reviewed 2012). This 2013, João Ramos told me, is a more concentrated vintage than 2012 (recently reviewed); hence, the 2013 saw a bit more oak. This is a fine successor to the 2012. Which you prefer is up to you, as this is a pretty consistent brand that always offers value in a similar style: refined and age-worthy, concentrated for the modest price level and perfectly balanced. This 2013 does have a bit more depth than the 2012, but that isn't the end of the story. I did like the freshness and lift on the 2012 a lot, even if it was not quite as deep. If they are differently styled, they come out in roughly the same place. What you really need to know is this: it's hard to go wrong buying this fine value every year. It's another fine bargain from Ramos, whose main problem seems to be that his lower level wines are such good values that they must make some consumers content to stop here in his lineup.
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Wine Spectator
Redolent of plum pudding, showing spiced cherry and cassis notes. Exhibits vibrant minerality, with pepper accents that linger on the zesty finish. Pure-tasting. Drink now through 2019.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.