Winemaker Notes
Clear straw, golden color. Aromas of subtle, smoky toast with hints of vanilla and floral, honeysuckle notes with a background touch of grapefruit. Appealing creamy texture, punctuated by suggestions of lychee, yellow plum, tea and white pepper
spice. The beautiful acidity provides freshness evocative of pine conifer woodland, giving the wine verve and elegance.
Blend: 75% Arinto, 25% Verdelho
Professional Ratings
-
Wine & Spirits
In the northern hills of Alentejo, this vineyard rises to altitudes of 1,800 feet, a different setting than the heat of the plains to the south. This wine focuses on arinto with 25 percent verdelho, the combination fermented in 500-liter oak barrels (60 percent) and in stainless steel. It sees a mix of barrels and steel for aging, but the wood is less prominent than the lees impact at the moment, and the lees underscore creamy notes of lemon and orange, their ripeness saturating the wine.
-
Wine Spectator
Delivers bright and breezy tarragon, white peach and verbena notes backed by a hint of lemon sorbet on the rounded finish. This shows a flash of hazelnut with time in the glass. Arinto and Verdelho.
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.