Murta tinto 2023
Region: Lisboa
Producer: Quinta da Murta
The Bucelas appellation is mainly oriented towards white wine. The dominant plantation of Murta is therefore white, but each year several thousand bottles are also made from this tasty and slightly spicy red wine, an interesting combination of aromatic Touriga and classic Syrah.The French engineer Franck Bodin gave a new direction to his career by taking over Quinta da Murta and becoming a winegrower. He radically changed the practices applied there. The vineyards were converted to biodynamic viticulture and the use of cultivated yeasts and enzymes (which is still the norm in many places, especially for white wines) was immediately stopped.
On the nose we find notes of red berries, pepper and spice, a little violet and a woody touch. The palate is lively and fresh, the acidity gives it a juicy finish.
| Volume | 75.0 cl. |
| Grape Variety | Touriga Nacional, Syrah |
| Drinking window | 2026-2030 |
| Alc. | 13.0% |
| Vinification | Each grape variety is vinified separately. <br />A cold maceration at 12°C followed by fermentation at 24-26°C, then gentle pressing and malolactic fermentation. |
| Ripening | The wines are aged in French oak barrels for at least one year. <br />The wine is then stabilized and bottled for a further year of maturation in the bottle. |
Waar serveer je ’m bij?
Bucelas is a white appellation, and Murta is accordingly planted mostly to white. Of the few thousand bottles of red that come off it each year, this is the result: Touriga Nacional and Syrah, twelve months of French oak. Touriga Nacional gives the firmest tannin here of any wine at this weight, so put it in front of a plate with character.
Drie gerechten die werken
Grilled lamb brochette with cumin
Tandoori lamb ribs with yoghurt and garam masala
Chicken thighs with paprika and chorizo
Tandoori lamb ribs with yoghurt and garam masala
Chicken thighs with paprika and chorizo
Vegetarisch
Grilled portobello with grilled peppers and harissa
Minder geschikt bij
Delicate fish and light starters: the tannin takes them over entirely.
Voor de Portugees geïnspireerde kok
Espetada de borrego — lamb skewered on a bay branch over charcoal, in the Madeiran way
Serveren op 15–16 °C