A brace of Portuguese reds
Two Portuguese reds that evening. Different regions - the Douro and Alentejo - but sharing the same rather elegant font face for the name on the label (was the same designer employed?). As an aside, by the last few days I’ve been decanting all the reds I’ve been drinking. It seems to have worked quite well, and it’s something I might be doing more of. Must get an early night tonight: I’m playing golf first thing tomorrow.
Malhadinha Nova Monte de Peceguina 2006 Vinho Rehional Alentejano, Portugal
I’m enjoying that new wave Alentejo red, but there’s just something about the finish that I’m not totally certain about. Deep coloured, it shows ripe, rather meaty but otherwise pure blackcurrant and raspberry fruit. It’s really engaging, with good concentration. The palate has a nice freshness to it with - rather higher acidity than you might expect from such a ripe wine - and a finish that has a bit of a prickle to it.
Is that a tip of Brettanomyces? It’s really hard to say. But it stops what would otherwise be an excellent wine from being quite as good as it might have been. 89/100
I’m enjoying that new wave Alentejo red, but there’s just something about the finish that I’m not totally certain about. Deep coloured, it shows ripe, rather meaty but otherwise pure blackcurrant and raspberry fruit. It’s really engaging, with good concentration. The palate has a nice freshness to it with - rather higher acidity than you might expect from such a ripe wine - and a finish that has a bit of a prickle to it.
Quinta Nova de Nossa Senhora do Carmo Grande Reserva 2005 Douro, Portugal
This is a concentrated, tight wound, rather classy Douro red with vibrant red and black fruits ensheathed by lots of creamy, vanilla new oak that adds a sweet sheen to the otherwise quite savoury, high acid character on the palate. There’s a tip of austerity to the tannic structure, which, combined with the acidity gives a savouriness to the wine. An ambitious wine that may well develop in interesting ways, but at the moment the oak and the fruit aren’t working completely in harmony. But what I do like is the aromatic plummy, herby character on the nose, that’s nearly Burgundian in poise. perhaps a day in the decanter might help. 90/100
This is a concentrated, tight wound, rather classy Douro red with vibrant red and black fruits ensheathed by lots of creamy, vanilla new oak that adds a sweet sheen to the otherwise quite savoury, high acid character on the palate. There’s a tip of austerity to the tannic structure, which, combined with the acidity gives a savouriness to the wine. An ambitious wine that may well develop in interesting ways, but at the moment the oak and the fruit aren’t working completely in harmony. But what I do like is the aromatic plummy, herby character on the nose, that’s nearly Burgundian in poise. perhaps a day in the decanter might help. 90/100
Original post by Jamie
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