An impressive wine, dense and structured, with great concentration of bitter coffee, dark fruits, ripe acidity. The tannins are powerful, embraced by the richness of the fruit. This is a wine that could age 3–4 years.
— R.V.
(2/1/2011)
Despite its power, the wine presents a fine and rounded elegance. It has richness, impressive fruit and acidity integration and a dense texture. There is a mineral element as well which pushes right through the sweet fruits to add a firmer, more gritty edge. Age for 3–4 years.
— R.V.
(2/1/2012)
Only the second garrafeira (the name means special selection) made by the Borba cooperative, this is a serious, complex wine that wears its tannins and rich fruits lightly. The dried fruits, chocolate and edge of bitterness all promise aging potential. There’s a fresh, juicy feel to the aftertaste, before the spice from wood aging kicks back in.
— R.V.
(4/1/2008)
Produced from old vines on schist soils, this is an intensely structured wine. While it has power, it is the texture and the firm fruit that give it character. Black fruits combine with dark tannins to create a dry, solid aftertaste.
— R.V.
(2/1/2012)
A traditional style of Alentejo wine, which pushes dry tannins as much as fruit. It is solid, dark, intense, powered by its structure, the fruit coming way behind. It is always going to be a tannic wine, but it makes a great partner with rich winter stews.
— R.V.
(2/1/2012)
This is a top wine from the Borba cooperative. It has all the right richness and fruitiness followed by great concentration, solid texture and dark tannins. The finish shows acidity, with touches of tar and perfume.
— R.V.
(6/1/2012)
A ripe, smooth wine, dominated by juicy Trincadeira that has been tamed by 12 months wood aging. There’s great spice, toast, dark berry fruits and good concentration. The tannins and the fine acidity promise aging potential.
— R.V.
(4/1/2008)
In homage to a major product of the region, this wine has a cork label. It has considerable power, an old-fashioned, astringent wine that keeps the typical ultradry tannins as a sign of its ability to age. The fruit is definitely in second place here, although there are concentrated black fruits in the background. Age for 3–4 years.
— R.V.
(4/1/2008)