The Esporão company was founded in 1973 by José Roquette and Joaquim Bandeira. Today, we are one of Portugal’s premier wine and olive oil producers, elevating the image and recognition of the country and the Alentejo, Douro and Vinho Verde regions exporting our products to over 50 countries. We are an ambassador of Portuguese culture, developing our activities within the boundaries of sustainability and the development of meaningful long term relationships with our clients and consumers worldwide.

 

ESPORÃO COLHEITA | RED | 2017 | DOC ALENTEJO

SKU: ESP/RED/ORG/18
S$45.50Price
  • Wine produced solely from grapes grown at Herdade do Esporao, under organic farming practices, which conveys the typical features of the vintage, the diversity of the grape varieties selected.

     

    Grape:

    Touriga Nacional, Cabernet Sauvignon and Aragonez

     

    Vintage:

    2018

     

    Appellation:

    DOC Alentejo

     

    Country:

    Portugal

     

    Colour:

    Clear with Ruby hues

     

    Aroma:

    Black plum and some fresh currant combined with touches of white pepper and some green notes.

     

    Aging:

    Following malolactic fermentation, ageing took place in the same concrete tanks for 6 months. The unique micro-oxygenation condition provided by this type of tank aim to preserve the wine’s character

     

    Tasting Notes:

    In the mouth it has very good volume, smooth tannins and plenty of ripe fruit. The acidity is present in a balanced way, providing great intensity in a persistent full finish, with notes of cut herb and wild berries.

     

    Food Pairing:

    Grilled meats, fatty fish ie Salmon & Tuna, mature cheddar cheese, coq ou vin, pizza & italian pasta dishes and Asian dishes.

     

    Technical:

    Alcohol: 14% Vol

     

    The Year of 2017:

    Autumn and winter were colder and wetter than previous year, with more rain and the lower temperatures between November and February. Nonetheless temperatures between November and rain remained within the average of the past 18 years. The spring featured a higher temperature then in 2016, leading to earlier phenolic stages. The hot and dry spring guaranteed healthy grap development. early summer started off hotter than in 2016, which caused ripening to begin sooner.

 
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