A rich wine, full of dark plums, big and dusty tannins and a powerful core of dryness. The wood aging has brought out mint as well as spice, smoothing the rough edges to give an impressive and elegant finish. Keep for 4–5 years.
— R.V.
(2/1/2012)
Initial new wood flavors show the youth of this complex wine. Then it fills out in the mouth with an explosive blackberry flavor and dense fruit tannins. With its power and flavor intensity, it has firm potential to age over at least five years.
— R.V.
(10/1/2012)
Dark, with dusty tannins and a solid, firm structure, this has a dense character. The black plum fruit and intense underlying acidity yield a powerful wine that will age over several years.
— R.V.
(10/1/2012)
Dark-colored wine, a blend of Baga and Touriga Nacional, both of which lend their tannins to this still-young wine. It is dense with a firm, dry presence. The fruit is textured, structured, focused on weight and aging potential.
— R.V.
(2/1/2012)
A wood-aged wine, showing beautifully restrained wood supporting lively, creamy apple- and pear-flavored fruits. Very sophisticated. Ready to drink, but will age.
— R.V.
(7/1/2008)
A lean, cool, initially austere wine, well balanced with red berry fruits and a poised elegant structure. The acidity gives great freshness to go with the structure, making a great food wine.
— R.V.
(4/1/2010)
Aged in wood (there is no doubt about that from aroma and palate), this is potentially a rich, smooth, oily textured wine. At the moment, the wood dominates so give it a year for the fruit to broaden out to make a rich and delicious wine.
— R.V.
(2/1/2011)
Made from Cerceal, this is a delicious wine, lifted by some wood flavors giving a creamed baked apple flavor, with white currants and a final, refreshing burst of citrus.
— R.V.
(4/1/2010)