A blend of Antão Vaz and Arinto. Fully destemmed. Fermented and aged for 12 months in stainless steel tanks and French oak barrels. 13% alcohol, 1,3 g/l residual sugar, 5,7 g/l acidity and pH 3,26.
Youthful yellow-green color. The nose feels concentrated yet still somewhat understated with aromas of fresh golden apples, some creamy oak tones, a little bit of savory wood spice, light banana tones and a hint of sweet nectarine. The wine feels crisp, very intense and surprisingly bitter on the palate with a rather full body and quite focused flavors of extracted bitterness, some pithy lemon tones, a little bit of creamy oak, light apricot tones, a hint of savory wood and a touch of nuttiness. The brisk acidity lends great sense of structure and electric energy to the wine, but also seems to emphasize the bitter notes on the midpalate. The finish is long, crisp and acid-driven with an intense aftertaste of lemony citrus fruits and sharp Granny Smith apple tones, some notes of creamy oak, a little bit of apple peel bitterness, light woody nuances, a hint of stony minerality and a touch of almost unripe peach.
I expected the wine to be a huge, oaky blockbuster white, but it turned out to be a surprisingly crisp, lean and nervous wine that is dominated by somewhat extracted phenolic bitterness. The overall feel is very high-strung and somewhat unbalanced, but that's mostly due to the young age of the wine. With this much intensity, structure and acidity, I have no doubts this wine will continue to evolve and improve effortlessly for years. However, it doesn't feel that enjoyable at the moment. This is stuff you want to sit on for quite a while. A promising wine and an impressive effort for a white Alentejano - but I'm still not sure if the wine is really worth the 69,95€.