Reserva

History

From selected vineyard sites and separately fermented batches, we choose the best for our Reserva. A full bodied blend of Aragonez, Syrah and other Portuguese varieties, the wine is barrel aged for 12 months in new oak barrels. Made in limited quantities and only in exceptional years.

Current Vintage: 2004

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Click here for PDFs of past vintages: 2001, 2003, 2004

Vintage 2004

St. Peter baptized the very first and the very last day of Harvest with rain this year! The 5 weeks in between were warm days under bright blue skies and cool nights, perfect Alentejan harvest weather with optimal ripening conditions. In short, yields were lower, ripeness was very even, with healthy fruit, good acid levels, high color and alcohol levels. BUDBREAK took place in March with FLOWERING starting in early May. With the weather completely on our side, we were able to fine–

tune the harvest just to our wishes. A single section of the vineyard, sometimes just sections of a single row, were selected each day for HARVESTING according to whether or not the grapes had reached the desired level of phenolic ripeness.

Vinification

Made exclusively from selected grapes hand picked at optimum maturity from chosen sites in our own vineyards. Fermented without stems under temperature control, frequent delestage, followed by extended skin maceration to enhance varietal fruit characters, and to provide tannin structure and balance. Aged for 12 months in American oak (15%) and new French oak (85%) barrels, and then blended to give balanced varietal fruit and oak components. Bottled, unfined and filtered in July 2006.

Tasting Notes

deep red, garnet edges

- developing bouquet showing spicy oak, balsamic and mocha notes, mint, blackcurrant fruit

- earth and savoury fruit on the palate,oak complexity with hints of chocolate, soft, nice balance, good length, well structured tannins.

Appellation: Vinho Regional Alentejano

Varieties: 52% Aragonez, 24% Touriga Nacional, 14% Syrah, 10% Cabernet Sauvignon

Total Acids: 5.8

Final pH: 3.82

Residual Sugars: 3.6

Alcohol: 14%

Barrel Ageing:12 months in FO (85%) and AO (15%)

Grown, produced and bottled at the family estate.

Bottled unfined and filtered in: July 2006

Total production: 16.130 (75cl)

Release date: November 2008

Unique Code: AVIN8568568477990 [?]

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Awards

Gold Medal – Vinalies Internationales – France 2009

BEST OF NATION – Portugal – S.F. Intl Wine Competition – California 2008

Gold Medal – S.F. Intl Wine Competition – California 2008

Great Gold Medal – Concours Mondial du Vin – Bruxelles 2007

Gold Medal – Mundus Vini – Germany 2007

Silver Medal (BEST IN CLASS) – Intl Wine & Spirit Competition – UK 2007

Silver Medal (BEST IN CLASS) – Intl Wine & Spirit Competition – UK 2008

Silver Medal – Challenge Intl. du Vin – Bordeaux 2008

Silver Medal – International Wine Challenge – London 2007

Silver Medal – Decanter World Wine Awards – UK 2008

Silver Medal – Vinalies Internationales –France 2007

Gran Menzione – Vinitaly 2007 Concorso Enologico Internazionale

Rating

91 Parker

91 WE

88 WS

Reviews

The 2004 RESERVA is usually this winery’s best wine, and with good reason. I might give the nod to the ’

03, but this is better balanced, if not quite as rich and flavorful, although the flavors gradually emerge. This needed a good two hours to come alive and show what it has, fleshing out, picking up weight in the glass, and becoming more intense. As always, it is well structured and likely to age well. It is also elegant and lively, and likely to develop more character with some cellaring. After a few hours, its succulent, sweet finish became an absolute pleasure to taste. Drink 2009-2016. – Mark Squires – eRobertParker.com – Dec. 2007

Ruby colour with deep intensity of black fruit with a touch of green peppers. Jammy fruit with peppery tannins. – IWC 2008

This is the star of the Cortes de Cima range, a powerful expression of rich fruit, but one tempered with a sympathetic, attractive structure, packed with black berry and ripe plum skin flavors, leaving plenty of tannins, but still finished with acidity and balance – WE July 2008