Wine Tapada do Chaves Vinhas Velhas Red 2013 75cl ( Old Vineyards)
Region: Portalegre, DOC Alentejo, Portugal
Grapes: Trincadeira and Grand Noir
Soil Type: Granitic
Analytical data: Alcohol (%) – 15.5º; Total acidity (g/l) – 5.5; pH – 3.58; Total sugars (g/l) – 1.8
Vineyards: Vinha Velha (1901)
Tapada do Chaves dates back to the 20th century, when the Chaves family planted the first vines on the slopes of Serra de São Mamede in their small tapada, starting a relationship of passion and dedication to the land. Located in the parish of Frangoneiro, on the outskirts of Portalegre, Tapada do Chaves has been in existence for over a century and has taken on a prominent role in the creation of the demarcated region in the Alentejo with its wines of protected origin.
In Tapada do Chaves there are two of the oldest vineyard plots in Alentejo, in production, with records in 1901 for the red vine and in 1903 for the white vine.
With 60 hectares of land and 32 of wine-growing heritage, the tapada is located on a granite massif and at a generous altitude, in an area strongly influenced by the orography and agroforestry cover, in a microclimate that is decisive for the quality and typicality of the wines produced there. . It is a unique place for its
heritage and its potential.
Harvest: The atypical year of 2013 was characterized by high rainfall during the winter and spring, which made it possible to replenish part of the water reserves in the soil, but also by the heat waves that conditioned the vegetative cycle of the vines, reflected in maturation slow, but with high qualitative potential. Robust and highly concentrated wines were obtained, with a high potential for longevity. The heavy rainfall recorded in September in the central region had no impact on the phytosanitary state of the vineyards, achieving a harvest with healthy grapes.
Vinification: Manual harvest, with grapes from the old vineyard planted in the tapada in 1901. Manual selection of the grape, followed by total destemming and peculiar pre-fermentative cold maceration, for 5 days. Alcoholic fermentation, developed naturally with indigenous grape yeasts, carried out in stainless steel tanks at controlled temperature. Post-fermentative maceration for 30 days, preceding aging in barrels with spontaneous malolactic fermentation.
Ageing: For 18 months in Portuguese and French oak barrels. For 24 months in bottle.
Recommended consumption date: 2021 to 2040
Serving temperature: 16ºC
Tasting Notes January 2020: Concentrated ruby colour. Very complex aroma, soft balsamic notes appear alongside forest notes, with black fruit, rock rose, earth and a vibrant vegetable. In the tasting it is concentrated and deep, with a high structure, with present and extremely elegant tannins. Fruit, minerality and balanced acidity provide a very long and persistent finish, full of character.
There are no reviews yet.