Winery: Herdade do Esporão
Grape Varieties: Gouveio / Verdelho
Harvest: 2010
Region: Alentejo
Country: Portugal
Certification: Regional
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Crystal clear, lemon straw colour.
Aroma: Fine and minerally aromatics with subtle notes of manga and tangerine.
Palate: Intense, elegant and balanced palate with crisp fruit and a persistent acid finish.
Dishes: Accompanies since the Partridge or Shrimp salad until the roasted fish, passing through the simplicity of asparagus pastry, being capable to provide surprising meals.
Temperature for serving: 10 - 12ºC.
Quantity Produced: 15.000 litres.​
Soil Type: Granite/schist rock with clay/loam soil.
Pruning System: Bilateral cordon.
Average age of vines: 8 years.
Average Yield: 50 hl/ha.
Vinification: Whole bunch pneumatic pressing, cold settling, fermentation with temperature control (14ºC) in stainless steel tanks, short ageing in fine lees before bottling in December 2010​​.
Chemical Analyses: Alcohol: 13%; Total Acidity: 6,7 gr/l; Volatile Acidity: 0,24 gr/l; Total SO2: 138 mg/l; pH: 3,19; Dry Extract: 21,78 gr/l; Reducing Sugar: 2,5 gr/l; Free SO2: 37 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Alicante Bouschet / Aragonês / Touriga Franca / Touriga Nacional
Harvest: 2009
Region: Alentejo
Country: Portugal
Certification: Regional
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Deep and intense.
Aroma: Perfumed aroma of ripe berry fruits with subtle spicy notes.
Palate: Dense and solid palate with a creamy texture showing mature fruits with supportive fine tannins, finishing long and elegant.
Dishes: Elegant aroma and velvety texture, accompanies since simple codfish dishes until a roast leg of lamb, passing through the typical rice Hare, providing a very balanced mixture of flavors.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 30.205 litres.​
Soil Type: Schist mother rock with clay – loam soil.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 40 hl/ha.
Vinification: Each variety is fermented separately with controlled temperatures (22-25ºC) in small open stainless steel fermenters with robotic plunging and in rotofermenters. Each varietal was then aged for 9 months in French and American oak barrels. After blending, the wine was bottled and aged for 6 months prior to market release​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,56 gr/l; Volatile Acidity: 0,6 gr/l; Total SO2: 60 mg/l; pH: 3,65; Dry Extract: 31,4 gr/l; Reducing Sugar: 2,9 gr/l; Free SO2: 35 mg/l.

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