Quinta do Mouro branco 2021 Vinha da Gafaria
Region: Alentejo
Producer: Quinta do Mouro
Miguel has a very traditional vision of wine production and therefore limits his use of modern technology. It often seems that it is at Quinta do Mouro that the best juice comes out of the press. All wines are aged for at least one year in oak barrels and the best vintages are then aged for at least 3 years in the bottle.Bright citrous colour. Delicate aroma, with floral and slightly vegetable notes, and very defined white pulp fruit, partnered with a mineral suggestion of wet stone.
In the tasting it is surprisingly structured, with a high medium-palate volume, mineral and fresh, finishing long and truly persistent, with a well noted acidity. First edition made from the Vinha da Gafaria vineyard.
| Volume | 75.0 cl. |
| Grape Variety | Arinto, Roupeiro, Rabo D’Ovelha |
| Drinking window | 2022-2032 |
| Alc. | 12.5% |
| Vinification | Fermentation takes place in stainless steel tanks. Towards the end of fermentation, the wine is transferred to wooden barrels. |
| Ripening | 9 months in Portuguese oak barrels |
Waar serveer je ’m bij?
A forty-year-old vineyard that the estate only bought recently, and this is the first white wine from that plot. Fermentation runs in closed steel and is moved over to oak towards the end — an unusual choice, because that way the wine picks up only the texture of the barrel and not its aroma. Then nine months on Portuguese oak. Arinto, Roupeiro and Rabo d'Ovelha, weight eleven and complexity ten, with a delicacy you do not expect in this region.
Drie gerechten die werken
Stuffed quail with couscous
Poached fish with coriander broth
Smoked swordfish with lime
Poached fish with coriander broth
Smoked swordfish with lime
Vegetarisch
Roasted pumpkin with honey and rosemary
Minder geschikt bij
Strongly spiced dishes and anything off the grill with smoke: those walk straight over the fine side of this bottle.
Voor de Portugees geïnspireerde kok
Sopa de beldroegas com queijo fresco — purslane soup with egg and fresh cheese, a spring classic from the Alentejo
Serveren op 11–13 °C