Cartuxa
Showing 1 thru -9 of 12
Cartuxa 2009 Pêra-Manca Branco White (Alentejo)
- Cellar Selection
- $33
One of Portugal’s legendary wines, this white Pêra-Manca is beautifully rounded and ripe, with apricots, toast and an intense series of fruit and herbal flavors. It has concentration, while also showing great elegance and impressive aging potential. Drink in two years, but also age for five.
— R.V.
(4/1/2012)
Cartuxa 2005 Pêra-Manca White (Alentejo)
- Editors' Choice
The white and red Pêra-Manca are cult wines in Portugal, only released in the best years. The white has partial barrel fermentation, giving great richness and depth of flavor, as well as smooth toastiness. With its high proportion of Antâo Vaz, it is very white Burgundy in its richness and sense of mineral terroir. Delicious acidity rounds the wine out.
— R.V.
(12/15/2007)
Cartuxa 2003 Pêra-Manca Red (Alentejo)
- Cellar Selection
Made from old vines, this top wine from Cartuxa (the name means a rough, stony place) is revered in Portugal. Only nine vintages have been made since 1986, a selection of a selection. Figs, superripe black plums, dense tannins, and bitter chocolate are all here. An impressive wine; likely to age over 5–10 years.
— R.V.
(12/15/2007)
Cartuxa 2007 Foral de Evora Colheita Red (Alentejo)
- $19
A powerful expression of rich red fruit, smoothed by wood aging and nearly four years in bottle. It has layers of acidity, spice, soft tannins and flavors of maturing fruit. It is ready to drink now but worth aging as well.
— R.V.
(4/1/2012)
Cartuxa 2005 Foral de Evora Red (Alentejano)
A ripe, dense, very serious wine, with a powerful element from the wood aging, dark red fruits and dense tannins. There are black figs, dry blueberry juice flavors and a shot of acidity. It’s going to develop, certainly over the next 5 years.
— R.V.
(12/15/2007)
Cartuxa 2005 Branco Colheita White (Alentejano)
It’s the Antão Vaz, the Chardonnay of Portugal, that gives this such class. It is full, tasty and complex, with acidity and superripeness, but still elegant white fruits. Additional richness comes from lees-stirring after fermentation, giving a fine depth of flavor.
— R.V.
(12/15/2007)
Cartuxa 2003 Tinto Red (Alentejano)
A gentle wine, surprisingly soft within the context of other reds from Cartuxa. There are dried fruit, sweet acidity, topped by superripe, velvet textured flavors. Drink now.
— R.V.
(12/15/2007)
Cartuxa 2006 EA Branco White (Alentejano)
A blend of Roupeiro, Perrum and Antão Vaz, this is a wine that shows how crisp and fresh (and light) whites from the hot Alentejo can be. There’s simple, fresh, crisp fruit, with green plum and tropical fruit flavors, just great for chilling and drinking.
— R.V.
(12/15/2007)
Showing 1 thru -9 of 12
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