Wine Concept

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 plastic artist Joana Vasconcelos to illustrate this year’s label.

Awards

2011, Wine & Spirits – 90 points

2011, Wine Enthusiast – 87 points

2011, Concurso Mundial de Bruxelas – Ouro

Agriculture

Integrated Production (certified)

SOIL TYPE
Clay loam soils with granite and schist mother rock.

AVERAGE AFE OF VINES
15 years

Grape Varieties

Alicante Bouschet, Aragonez, Trincadeira, Cabernet Sauvignon

Vinification / Maturation

Each variety hand picked and vinified separately, fermented open tanks with robotic plunging and temperature control (22ºC – 25ºC), membrane pressed, malolactic fermentation in stainless steel tanks following inoculation.

12 months ageing in French (30%) and American (70%) oak barrels. 1 year of bottle ageing prior to market release.

More Information

Esporão Reserva was the first wine produced by Esporão, in 1985. It was born from our desire to produce the best wines in Alentejo. Over the years, it has been a wine that has led us to innovate, to grow, to look at our origins, to care about nature and see beyond. We have adopted sustainable agricultural practices, more recently we have converted all our vineyards to organic farming, built new wineries and traveled to other markets, taking Alentejo and Portugal to the world.

Art accompanies Esporão Reserva from the first moment. Every year we invite a new artist to illustrate our labels and each work tells a story that is completed within.

Wine Makers

David Baverstock and Luís Patrão

Colour

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.

Formats

750 ml

Bottling

March 2010

Alcohol/Volume

14.5 %

Total Acidity

6.38 g/l

pH

3.6

Reducing Sugar / Baumé

2.6 g/l