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Importer notes are more descriptive/educational than my own: "A blend of Touriga Nacional, Alfrocheiro, Jaen and Baga from the granite soils of Quinta do Corujão. The Touriga Nacional is foot trodden in lagar, while the Alfrocheiro, Jaen and Baga are fermented in stainless steel tank at low temperatures with little extraction. Aged for 12 months 30 percent new and 70 percent used French oak barrels."
Deep purple/violet color, nose of cassis/ripe plum and wild flowers. On the palate, it is fresh with soft tannins and practically no acidity, with its very velvety texture.
Absolutely stunning pairing with our local, grass fed Angus burgers, nestled into the best Sourdough buns your ever dug your teeth into. (Our local baker from France is a crazy Sourdough guy, he does everything with it; Pizza crusts are other-worldly!) — 7 years ago
Severn Goodwin
Importer notes are more descriptive/educational than my own: "A blend of Touriga Nacional, Alfrocheiro, Jaen and Baga from the granite soils of Quinta do Corujão. The Touriga Nacional is foot trodden in lagar, while the Alfrocheiro, Jaen and Baga are fermented in stainless steel tank at low temperatures with little extraction. Aged for 12 months 30 percent new and 70 percent used French oak barrels."
Deep purple/violet color, nose of cassis/ripe plum and wild flowers. On the palate, it is fresh with soft tannins and practically no acidity, with its very velvety texture.
Absolutely stunning pairing with our local, grass fed Angus burgers, nestled into the best Sourdough buns your ever dug your teeth into. (Our local baker from France is a crazy Sourdough guy, he does everything with it; Pizza crusts are other-worldly!) — 7 years ago