Esporão Reserva 2017
Notes from the winemaker
Score: D92 | WS90
The first wine made by Esporão in 1985. Obtained from grapes grown at Herdade do Esporão, it shows the consistency and rich character typical of the best Alentejo wines. Label illustrated by António Poppe.
Autumn and winter were colder and wetter than the previous year, with more rain and the lowest temperatures between November and February. Nonetheless, temperatures and rain remained within the average of the past 18 years. The spring featured higher temperatures than in 2016, leading to earlier phenolic stages. The hot and dry spring guaranteed healthy grape development. Early summer started off hotter than in 2016 (+2.0ºC), which caused ripening to begin sooner. The months of August and September ended up registering lower temperatures than in 2016, with grapes ripening more quickly and higher sugar levels, leading to more full-bodied white wines with notes of ripe fruit, and rich and concentrated red wines.
Granite/schist origin with clay/loam structure.
Alicante Bouschet, Aragonez, Trincadeira, Cabernet Sauvignon
Each variety harvested separately, destemmed, crushed, temperature-controlled alcoholic fermentation in stainless steel vats, concrete tanks, and small marble basins, pressed, followed by malolactic fermentation in stainless steel tanks.
12 months in American (60%) and French (40%) oak barrels. After bottling, the wine aged 8 months in the bottle.
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 types of the unique terroir from whence it comes.
The viticulture employed involves integrated production methods which are based on rationalizing 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 & Sandra Alves
Intense ruby red.
Exhibits hints of wild berries and blueberry fruit jam enveloped in coffee, black pepper, and a faint toasted aroma from the keg.
In the mouth, it is intense and dense, but with robust tannins, affording it structure and complexity and suggesting good potential for aging in the bottle.