"15-year-old vineyard in conversion to organics; foot-trodden in a traditional marble open fermenter (lagar); 12 months in 75% 2nd use 300-litre French oak barrels and 25% new barrels. pH 3.43.
Dramatically deeply coloured, as you would expect from this variety. Intense, spicy hedgerow fruit, packed with fruit and riches. Warm and spicy on the palate. More satisfying than refreshing but the savoury, dark dry texture increases the freshness and balances all that lovely spicy fruit. Full-bodied and powerful but still remarkably moreish, even with this level of alcohol. I love the dry, dark finesse on the finish. Very Portuguese, very European. 16.5++/20 points. (JH)"
Vinous Reverie Notes
"If you’ve not had an Alicante Bouschet, go taste one and mark it off your bucket list! I have a few Portuguese wines listed below to get you started. A French cross of Petit Bouschet and Grenache (1886), Alicante Bouschet is known for its massive structure and firmness, with inky color that stains the glass. Most dark-skinned grapes produce clear juice when squeezed, but not Alicante Bouschet! It’s made of the Teinturier variety—one of about a dozen or so in the world that produce red color when you squeeze the grape.
The variety was introduced to Portugal’s Alentejo region from France in the late-1800s, when it was first planted at Herdade do Mouchão in Portugal. Today, the variety has become the region’s flagship red. Here are a few delicious ones to try out. Have fun experimenting!"
Alicante Bouschet. Soil: Sand, schist, granite. Organic, Vegan. Vinification: Foot-trodden in stone vats. Fermentation with ambient yeasts. Aged for 12 months in barrel, 30-40% new. Bottled unfined and unfiltered. Bottle aged for six months. Tasting Note: This wine has a deep opaque ruby color with aromas of black fruit. The barrel aging gives spicy notes and well-integrated tannins while maintaining minerality and acidity.