Quinta da Bacalhôa Tinto 2011
Península de Setúbal
Grape Varieties: Cabernet Sauvignon and Merlot
First harvest: 1979
Winemaking: The grape varieties chosen on the estate, a Cabernet Sauvignon and a Merlot benefit from the natural conditions to allow a slow and balanced maturation.
The primary fermentation takes place at a controlled temperature (25°C), followed by a period of ‘cuvaison' (skin maceration post-fermentation) of three weeks.
Ageing: After careful selection, and following numerous tastings and testings, the final lot was produced having aged for 11 months in new French oak casks.
Tasting notes: Aromas of red fruits combined with nuances of wood and spices. In the mouth, the red fruit flavours are intensified and combined with smooth tannins; it has a fresh finish, somewhat mineral, elegant and very complex.
Gastronomy: Red meats and game.
Serving temperature: 16-18°C
2010 Vintage: Bronze Medal | Decanter World Wine Awards | 2013
2009 Vintage: Bronze Medal | Internationa Wine Challenge | 2012
2009 Vintage: Bonze Medal | Decanter World Wine Awards | 2012
2008 Vintage: 93 points | Editor´s Choice & TOP 100 (46º) | Wine Enthusiast Magazine | 2010
Packaging: The storage or keeping conditions of the wine are very important if we want to
preserve the wine's characteristics and guarantee a regular evolution for
a long time.
The storage place should guarantee:
- temperature around 10º-12º;
- some ventilation to avoid fungus proliferation;
- should allow the horizontal disposal of the bottles;
- absence of oscillations and vibrations;
- absence of unpleasant odors;
- bottles should be away from light;
- relative humidity should be high.