Alentejo / Herdade do Esporão

Badeco Vineyard: Touriga Nacional

2014 2011 2010 2008 2007

Red

WINE CONCEPT

Produced from the grapes of one of the oldest vineyards of Touriga Nacional in Alentejo, this wine expresses the specific characteristics of the Badeco Vineyard at Herdade do Esporão, of the variety and the dedication of those who make it.

Agriculture

Vineyard in Integrated Production Mode, where the pruning system is Double Guyot, conducted in an upward vertical monoplane. The harvest is done by hand.

A cold and rainy winter, followed by a mild summer with wide variations in temperature, allowing the vines to mature well, resulting in balanced and intense wines.

SOIL TYPE
Mediterranean soils derived from shales of a sandy to silty-loam texture.

VINEYARD AGE
26 years.

Grape Varieties

Touriga Nacional

VINIFICATION / MATURATION

Harvested on 30/9/2014. Fermented in marble lagares. Malolactic fermentation in cement tanks followed by 12 months aging in new French oak barrels.

12 months aging in new French oak barrels.

MORE INFORMATION

Its roots go back to Badeco Vineyard, at Herdade do Esporão, in 1988 and is probably the oldest vineyard with this grape in the Alentejo region.

It is a wine that is only produced in exceptional years and the outcome of intense experimentation and collaboration between the winemaking and viticulture teams at Herdade do Esporão. This involves the vinification of small blends of the same grape variety from different plots, in which the final goal is to understand and enhance the character of each grape associated with the type of soil and microclimate where it is grown.

The result of the continuous trials is the launch of such unique wines, each variety producing limited quantities.

WINE MAKERS

David Baverstock & Sandra Alves

Colour

Deep, dark red, purple edges.

Aroma

Blueberry, blackberry, and plum fruit aromas, some violet floral notes with subtle toasty oak.

Palate

Dense fruit on the palate, velvety, long, complex and persistent finish.

Formats

750 ml

Bottling

September 2015

Alcohol/Volume

14.5 %

Total Acidity

6.86 g/l

pH

3.53

Reducing Sugar / Baumé

2.0 g/l