Reguengos Seleção Reserva 2017 (DOC Alentejo): the backup that Tiago Garcia and Rui Veladas had saved

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The Alentejo is one of the most southern areas in Portugal. It extends from the center to the south of the contry, near the southern Algarve. Such an extension of the vineyard needs a hierarchy, in this case we have two categories: Alentejo Regional Wine and D.O.C. Alentejo Wine. The DOC is sub-divided into 8 areas very close to the Extremadura Spanish region. In Alentejo region, the Alqueva lake stands out with 250 km2 and, apart from very picturesque touristics beaches, allows the Alentejo culture fields to be filled with water and thus achieve quality wines like this Syrah 20 – Aragonez 20 – Trincadeira 20 – Alicante Bouschet 40.

Visually stand out the numerous, persistent and slow (15%) tears. A good opacity thanks to Alicante B. and their 15 days maceration, and a disc still in youngness. High perfumed nose: ripe black fruit like plum, blue flower... After very subtle toast, sweet spice and violet touchs... very intense and complex in summary. In mouth a round, sweet and wide entrance. Powerful development, of a good structure. Half-body but with weight for the warmth sensation, with an acidity going from less to more. Sweet spice, ripe plum, mint chocolate or cherry in liquor notes. A portion of the wine has aged in steel tanks and the other in French and American barrels for 12 months. Logical warm finish putting persistence and sweet tannin. The black and sweet spice notes remain in the post-taste.

This wine comes from Carmim wineries, in Reguengos de Monsaraz, very close to Alqueva Lake. Its price of 7'90 euros / $ 8'71 is loyal to everything it offers and to the label Denomination of Controlled Origin (D.O.C.) The winemakers Rui Veladas and Tiago Garcia have done a great job which I thank you from here as a wine lover and as an influencer. Thank you very much also to Mª Joana Godinho because without it this article would not be possible. For all of them I make a toast, with this red wine at 14º C accompanied by an sirloin IGP Alentejo steak with mushroom and red wine sauce or Veals PDO Mirandesa cheeks stewed in Porto.

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