The first wine made by Esporão in 1985. Made from estate grown grapes, shows the consistency and the rich, ripe fruit characters which are typical of the best Alentejo red wines.
We defied the artist Duarte Belo to illustrate this year’s label.
2018, Mundus Vini Spring Tasting – Gold Medal
A dry winter followed by above average temperatures in spring and summer, gave rise to an early start to the harvest. Although temperatures continued to be high, there was no extreme heat during the vintage, and the dry conditions were excellent for fruit quality, producing wines with intense, persistent, aromatic fruit.
Clay loam soils with granite and schist mother rock
AVERAGE AGE OF VINES
Each variety handpicked and vinified separately, fermented in stainless steel tanks with manual pumpovers alongside open tanks with robotic plunging and temperature control (22º-25ºC), membrane pressed, malolactic fermentation in stainless steel tanks.
Matured for 12 months in 60% American oak and 40% French oak barrels. Following bottling, the wine was aged for at least 8 months before market release.
The first wine to be produced by Esporão in 1985. A classic wine made exclusively with grapes from Herdade do Esporão, it offers the consistency and personality typical of the unique terroir from whence it comes.
The viticulture employed involves integrated production methods which are based on rationalising natural resources and the use of natural regulation, thus contributing to sustainable agriculture that provides better-quality produce.
The grapes for this wine are hand-picked. For the red, they are vinified in small, temperature-controlled vats and, after being pressed, the wines age in American and French oak for 12 months. In the case of the white, the grapes are picked in the early, cooler hours of the morning, vinified separately and partially aged for 6 months on the lees in French and American oak barrels.
This is a wine for special occasions that combines the universal culture of wine and art, via the reproduction of original works of art on its labels.
David Baverstock and Sandra Alves
Aromas of dark plum preservatives, fresh minty and spicy notes with some clove hints. Complex and persistent bouquet.
Balanced on the palate, with velvety tanins full of character, in harmony with the fruit that is the protagonist in an intense and elegant finish.
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