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Muxagat Branco 2008

Other White Blends from Portugal
  • WE90
13% ABV
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3.0 1 Ratings
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3.0 1 Ratings
13% ABV

Winemaker Notes

The finished wine offers citrus and floral aromas supported by a delicate almond character on the palate. The lees and oak aging give the wine a solid body and structure that would make it an excellent partner to light meats and pastas as well as richer seafood dishes.

Critical Acclaim

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WE 90
Wine Enthusiast
Ripe lime aromas and a full richly fruity palate give a rounded character to this wine. Apricot juice and tangerine brighten up the palate, fitting well with the wood and fruit structure. Keep for another few months for the whole wine to fill out even more.
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Muxagat

Muxagat

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Muxagat, , Portugal
Muxagat
Muxagat is a project between two grape growers from the Douro Valley, Mateus Nicolau de Almeida and Eduardo Lopes, with the goal of producing high quality wines. Muxagat Vinhos started as a small garage winery in 2002, in the tiny village of Muxagata, outside the town of Vila Nova de Foz Coa. The following year the company moved to Meda, to an old traditional winery with granite lagars. The new winery is located at a higher altitude, allowing for cooler temperatures, ideal for ageing wine. The first Muxagat harvest in 2002 produced 5,000 bottles of red wine. In 2003, they produced 6,000 bottles of white wine. The goal is to gradually increase quantities to 50,000 bottles a year while still producing great quality wines.

The winemaking responsibilities belong to Mateus Nicolau de Almeida. The vineyards are situated in the Douro Superior section of the Douro Valley, in the northwest of Portugal near the Spanish border, which is famous for its Port wine. The soil is made of schist and the climate conditions allow for very low yields, around 2.2 tons per acre. The vineyard is planted in terraces with the vines and average age of 40 years old for the white, and ten for the red. The grape varieties are indigenous to Portugal; the white grapes are mainly Rabigato, while Touriga Nacional, Touriga Franca, Tinto Cão and Tinto Roriz make up the reds.

The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

WBW30072929_2008 Item# 103066

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