Winery: Herdade do Esporão
Grape Varieties: Semillon / Marsanne / Roussanne
Harvest: 2009
Region: Alentejo
Country: Portugal
Certification: DOC – Denominação de Origem Controlada
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Cristal clear, light straw colour.
Aroma: Complex aromas of peach and pear fruits, with spicy, smokey notes of french oak.
Palate: Shows elegance and body with a creamy texture, good balance and a persistent finish.
Dishes: Accompanies since smoked cod, until curry dishes very well-seasoned, highlighting the exotic taste of spices, making the meal a fusion of exuberant flavors.
Temperature for serving: 10 - 12ºC.
Quantity Produced: 20.000 litres.​
Soil Type: Granite/schist rock with clay/loam soil.
Pruning System: Bilateral cordon.
Average age of vines: 10 years.
Average Yield: 40 hl/ha.
Vinification: Whole bunch pressing after 24 hours in a refrigerating room, must decanting, fermentation temperature control in new french oak barrels. Matured for 6 months “sur lie” with “batonnage”, centrifuging and filtration​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,7 gr/l; Volatile Acidity: 0,58 gr/l; Total SO2: 144 mg/l; pH: 3,30; Dry Extract: 22,3 gr/l; Reducing Sugar: 2,7 gr/l; Free SO2: 36 mg/l.

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Winery: Herdade do Esporão
Region: Alentejo
Certification: Garrafeira DOC Reguengos
Harvest: 2007
Grape Varieties: Alicante Bouschet / Aragonês
Country: Portugal
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Intense garnet colour, almost opaque.
Aroma: Great finesse and complexity, suggestions of mature fruit, subtle notes of tobacco and toast.
Palate: Dense and solid, balsamic notes. Robust tannins providing structure and backbone for extended bottle ageing.
Dishes: Best with game dishes and the creamy texture of soft cheeses.
Temperature for serving: 16 – 18ºC.
Analytic Control: Álcool – 14,5%; Acidez Total – 7,01 gr/l; Acidez Volátil – 0,66 gr/l; pH – 3,54; Extracto Seco – 33,1 gr/l
Vinification: Separate harvest for each variety, bunch selection on a sorting table, destemming, crushing, fermentation in small open fermenters with foot treading and temperature control (22 to 25ºC), pressing in a basket press, controlled malolactic fermentation in new french oak barrels. Matured in french oak barrels for 12 months, followed by 18 months in bottle before market release.

Winery: Herdade do Esporão
Grape Varieties: Aragonês / Trincadeira / Cabernet Sauvignon / Alicante Bouschet
Harvest: 2008
Region: Alentejo
Country: Portugal
Certification: DOC – Denominação de Origem Controlada
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Deep, dark red colour.
Aroma: Intense, lifted aroma with ripe red berry fruits and well integrated new oak giving hints of chocolate and vanilla.
Palate: The palate is well balanced and elegant, with layers of ripe fruit and fine supportive tannins. Shows richness and complexity, with a long and persistent finish.
Dishes: Memorable for its immersive flavor, Esporão Reserva Tinto 2008 is the ideal wine to accompany since entries made with “Míscaros” or “Portobello” mushrooms, until an Octopus Risotto, passing by the simplicity of the Bruscheta meat or smoked ham.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 410.700 litres.​
Soil Type: Clay loam soils with granite and schist mother rock.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 40 hl/ha.
Vinification: Each variety hand picked and vinified separately, fermented open tanks with robotic plunging and temperature control (22-25ºC), membrane pressed, malolactic fermentation in stainless steel tanks following inoculation. Twelve months ageing in French (30%) and american (70%) oak barrels. One year of bottle ageing prior to market release​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,38 gr/l; Volatile Acidity: 0,69 gr/l; Total SO2: 68 mg/l; pH: 3,6; Dry Extract: 30,26 gr/l; Reducing Sugar: 2,6 gr/l; Free SO2: 35 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Antão Vaz / Arinto / Roupeiro
Harvest: 2009
Region: Alentejo
Country: Portugal
Certification: DOC – Denominação de Origem Controlada
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Cristal clear, straw colour.
Aroma: Ripe tropical fruit aromas with citric notes and subtle oak complexity.
Palate: Intense and full bodied with good fruit depth, finishing long and with balancing acidity.
Dishes: Accompanies since cod fish dishes, as fritters, until dishes baked in oven, through the elegance of classic duck with orange, being the right choice to meet successive compliments.
Temperature for serving: 10 - 12ºC.
Quantity Produced: 200.000 litres.​
Soil Type: Granite/schist rock with clay/loam soil.
Pruning System: Bilateral cordon.
Average age of vines: 16 years.
Average Yield: 45 hl/ha.
Vinification: Destemming, must chilling, skin maceration, pneumatic pressing, cold settling, fermentation temperature control with selected yeast inoculation in stainless steel tanks and new american and french oak barrels, matured on fine lees​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,5 gr/l; Volatile Acidity: 0,45 gr/l; Total SO2: 156 mg/l; pH: 3,25; Dry Extract: 22,27 gr/l; Reducing Sugar: 3,20 gr/l; Free SO2: 38 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Aragonês / Trincadeira / Cabernet Sauvignon / Alicante Bouschet
Harvest: 2008
Region: Alentejo
Country: Portugal
Certification: DOC – Denominação de Origem Controlada
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Deep, dark red colour.
Aroma: Intense, lifted aroma with ripe red berry fruits and well integrated new oak giving hints of chocolate and vanilla.
Palate: The palate is well balanced and elegant, with layers of ripe fruit and fine supportive tannins. Shows richness and complexity, with a long and persistent finish​.
Dishes: Memorable for its immersive flavor, Esporão Reserva Tinto 2008 is the ideal wine to accompany since entries made with “Míscaros” or “Portobello” mushrooms, until an Octopus Risotto, passing by the simplicity of the Bruscheta meat or smoked ham.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 3.780 litres.​
Soil Type: Clay loam soils with granite and schist mother rock.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 40 hl/ha.
Vinification: Each variety hand picked and vinified separately, fermented open tanks with robotic plunging and temperature control (22-25ºC), membrane pressed, malolactic fermentation in stainless steel tanks following inoculation. Twelve months ageing in French (30%) and american (70%) oak barrels. One year of bottle ageing prior to market release​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,38 gr/l; Volatile Acidity: 0,69 gr/l; Total SO2: 68mg/l; pH: 3,6; Dry Extract: 30,26 gr/l; Reducing Sugar: 2,6 gr/l; Free SO2: 35 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Aragonês / Trincadeira / Cabernet Sauvignon / Alicante Bouschet
Harvest: 2008 
Region: Alentejo 
Country: Portugal 
Certification: DOC – Denominação de Origem Controlada
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Deep, dark red colour.
Aroma: Intense, lifted aroma with ripe red berry fruits and well integrated new oak giving hints of chocolate and vanilla.
Palate: The palate is well balanced and elegant, with layers of ripe fruit and fine supportive tannins. Shows richness and complexity, with a long and persistent finish​.
Dishes: Memorable for its immersive flavor, Esporão Reserva Tinto 2008 is the ideal wine to accompany since entries made with “Míscaros” or “Portobello” mushrooms, until an Octopus Risotto, passing by the simplicity of the Bruscheta meat or smoked ham.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 1.500 litres.​
Soil Type: Clay loam soils with granite and schist mother rock.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 40 hl/ha.
Vinification: Each variety hand picked and vinified separately, fermented open tanks with robotic plunging and temperature control (22-25ºC), membrane pressed, malolactic fermentation in stainless steel tanks following inoculation. Twelve months ageing in French (30%) and american (70%) oak barrels. One year of bottle ageing prior to market release​.
Chemical Analyses: Alcohol: 14,5%; Total Acidity: 6,38 gr/l; Volatile Acidity: 0,69 gr/l; Total SO2: 68mg/l; pH: 3,6; Dry Extract: 30,26 gr/l; Reducing Sugar: 2,6 gr/l; Free SO2: 35 mg/l.

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