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Jose Maria Da Fonseca Periquita Original Red 2009

Other Red Blends from Portugal
  • W&S90
13% ABV
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13% ABV

Winemaker Notes

Deep ruby with wild berries, raspberries, plums and fig aromas. The medium-bodied, fruity, soft, and well balanced palate has a long, smooth finish.

Critical Acclaim

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W&S 90
Wine & Spirits
One of the best vintages of Periquita in recent memory, this is a tight black wine with mouthwatering red fruit underneath. Scents of framboise, clover and orange zest add to the savory complexity. Pour it with Azeitão cheese.
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Jose Maria Da Fonseca

Jose Maria Da Fonseca

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Jose Maria Da Fonseca, , Portugal
Jose Maria Da Fonseca
For more than 150 years, this landmark wine from the southwestern coast of Portugal has been enjoyed by discerning wine drinkers and Periquita continues to be an international ambassador for fine Portuguese wines. Created by José Maria da Fonseca in 1850, Periquita is made from Castelão (kah-stay-lao) grape, an indigenous variety that thrives in southern Portugal and, originally ushered into the public eye by Fonseca, has become nearly synonymous with the highly regarded wines of this historic producer.

The Villa Nogueira de Azetão (ah-say-tao) is the winemaking estate, home of Periquita, located a short distance from Lisbon, just across the Tagus River on the Setúbal peninsula. Here, the vineyards enjoy the benefits of a sun-drenched maritime climate and a varied soil composition that incorporates elements of sand, clay and lime.

The property remains in the hands of its founder's descendants (the family-owned concern of José Maria da Fonseca, one of the premier names in quality Portuguese winemaking), who remain committed to José Maria da Fonseca's long-standing tradition of quality and integrity.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS37923_2009 Item# 124299

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