Zagalos 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 develops intense aromas of ripe red and black fruits and spicy notes. The palate is voluminous and complex, the tannins are round and the acidity gives a long and fresh finish.
The nose develops intense aromas of ripe red and black fruits and spicy notes. The palate is voluminous and complex, the tannins are round and the acidity gives a long and fresh finish.
| Volume | 75.0 cl. |
| Grape Variety | 50% Trincadeira, 30% Aragonez, 10% Alicante Bouschet and 10% Cabernet Sauvignon. |
| Drinking window | 2022-2030 |
| Alc. | 14.0% |
| Vinification | Fermentation in small stainless steel vats with temperature control between 25ºC - 27ºC, long maceration, pressing in a vertical press. |
| Ripening | 12 months in 300 litre used French and Portuguese oak barrels. |
Waar serveer je ’m bij?
The second wine of Quinta do Mouro, the life's work of dentist Miguel Louro, who bought an old quinta on a schist hill near Estremoz in the late seventies. Trincadeira in front with Aragonez and some Alicante Bouschet, fermented in steel and twelve months in barrel. Fourteen degrees and a round, hospitable build: the Alentejo as the region is known, but with more discipline.
Drie gerechten die werken
Grilled pork chop with honey and mustard
Beef stew with carrot and bay
Beef rendang with coconut and spices
Beef stew with carrot and bay
Beef rendang with coconut and spices
Vegetarisch
Grilled tofu with roasted peppers and harissa
Minder geschikt bij
Light fish and cold starters.
Voor de Portugees geïnspireerde kok
Carne de porco com amêijoas — pork with clams and coriander, the Alentejo plate above all others
Serveren op 16 °C
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).
More about Quinta do Mouro →