Vinha do Mouro Magnum 2020
Region: Alentejo
Producer: Quinta do Mouro
Why we chose this wine
A former dentist, Miguel Louro bought Quinta Do Mouro, north of the town of Estremoz, in 1979. In the 1980s, he re-established the vineyard surrounding the property. The first vintage of Quinta do Mouro came out in 1994, it has since become one of the main references in Alentejo and is assisted today by his sons Luis and Miguel.The estate is now 30 hectares in size, and is situated at an altitude of 400 metres on a soil of clay and rock (marble and schist).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.
The nose offers a beautiful aromatic complexity, with notes of fresh red and black fruits, complemented by spicy, vegetal and slightly woody notes.On the palate, the wine is structured, with fine tannins, a well-integrated acidity that brings a nice freshness, the finish is persistent.
The nose offers a beautiful aromatic complexity, with notes of fresh red and black fruits, complemented by spicy, vegetal and slightly woody notes.On the palate, the wine is structured, with fine tannins, a well-integrated acidity that brings a nice freshness, the finish is persistent.
| Volume | 150.0 cl. |
| Grape Variety | 30% Aragonez, 45% Trincadeira, 15% Alicante Bouschet, 10% Cabernet Sauvignon |
| Drinking window | 2021-2029 |
| Alc. | 14.0% |
| Vinification | Total de-stemming with crushing. Cold pre-fermentation maceration for 3 days. Fermentation in stainless steel tanks at a temperature of 24/26ºC. |
| Ripening | in stainless steel |
What the critics say
Robert Parker Wine Advocate
91/ 100
Published 15-05-2025
Drink: 2023–2027
Drink: 2023–2027
“The 2020 Vinha do Mouro Tinto is a blend of 40% Trincadeira, 30% Aragonez, 20% Alicante Bouschet and 10% Cabernet Sauvignon that fermented in stainless steel, and 15% of the volume matured in Portuguese oak barrels. It comes in at 14% alcohol, with a pH of 3.53 and 5.5 grams of acidity. It has some orange tints, denoting a little evolution, and there's an earthy quality that takes it beyond the fruit. It's ripe without excess and quite polished, with mostly resolved tannins, ready for prime time drinking. 34,000 bottles produced.”
— Luis Gutiérrez, Robert Parker Wine Advocate
The producer
Quinta do Mouro
Miguel Louro bought the historic Quinta do Mouro near Estremoz in 1979. At the time there was no winegrowing there (any more).
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