"A blend of 40% Perrum (aka Pedro Ximénez), 30% Roupeiro, 20% Rabo de Ovelha, 10% Manteúdo. Fermented on skins in clay talhas (similar to amphorae) without temperature control by indigenous yeasts. No additions or must corrections. Not stabilised before bottling so may have some sediment during ageing. TA 7.1 g/l, pH 3.26.
Pale gold. Delicate non-sweet aroma of bitter orange/apricot and grapefruit as well as a hint of dried grasses that I find typical of skin-contact whites, there's a subtle floral quality but more like dried flowers. But it is the orange zest/pith that is to the fore. Wonderful mouth-watering freshness on the palate. Taut and firm without being lean, even with this very modest alcohol. Considering it was fermented on the skins, the tannins are gentle, giving a really attractive structure in conjunction with the acidity. Long finish. 17/20 points. (JH)"
Vinous Reverie Notes
Bojador is the personal project of Pedro Ribeiro. Established as an independent venture from his duties as the general manager and assistant winemaker at Herdade do Rocim. Pedro created Bojador with the goal of expressing his own interpretation of winemaking in the Vidigueira sub-region of Alentejo, where so many larger, and high-volume producers are located. Pedro and his wife Catarina moved to the Alentejo feeling this was a land and region in which they saw opportunities and had a desire to make wines true to the historical traditions of the area.