A 100% Sauvignon Blanc produced exclusively from grapes grown at our Alentejan Atlantic coastal vineyards near Vila Nova de Milfontes.
An exceptionally early and compressed harvest, resulting from one of the hottest and driest years in decades.
Made entirely from Sauvignon Blanc grapes, grown sustainably in sandy soils in our cool, Alentejan Atlantic coastal vineyards.
Harvested during the cool hours of the early morning. The grapes were transported under temperature control to our winery, where they were destemmed and gently pressed. The free run juice was separated and cold settled, prior to racking with partial solids to a combination of stainless steel tanks (80%) and 1st and 2nd year 500L French oak barrels (20%) where fermentation took place at controlled temperatures. Matured on fine lees for 4 months. No malolactic fermentation. After maturation the wines were blended and bottled at the estate in February 2018.
Aromas of passion fruit and gooseberry with grassy, floral, jasmine notes. The palate is intense of tropical fruit, a crunchy acidity, with a long and persistent finish.
Total Acidity: 6.0 Final pH: 3.26 Reducing Sugar: 1.1 Alcohol: 12.5% Barrel ageing: 15% of the blend aged for 4 months in French Oak.
Grown, produced and bottled at the family estate
Available in bottles of 75 cl, and Magnuns of 150 cl
Silver Medal – Vinalies Internationales 2019
90 - Robert Parker 16 - Jancis Robinson
"When I first saw the Sauvignons here, I thought they were on the right track. Lately, it is pretty clear that they have arrived. If you like them on the vegetal side—yes, there are some nuances of broccoli and olives—this is pretty terrific. Solid in the mid-palate, it shows off its relatively fresh personality too. It's easy to make big Sauvignons. Making fresh ones is sometimes harder, especially in big vintages. For all of its exuberance, if you let it warm and sit on the tongue, you'll also see how concentrated the fruit is. It doesn't feel thick, jammy or clumsy, but that subtle, unctuous concentration serves it in good stead. This is nicely done." - Mark Squires, The Wine Advocate, Jun 2018