Zagalos branco 2022
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 is intense, with notes of ripe stone fruit, floral and molasses, all wrapped in an oxidative character. The palate is structured, voluminous, fresh and intense.
The nose is intense, with notes of ripe stone fruit, floral and molasses, all wrapped in an oxidative character. The palate is structured, voluminous, fresh and intense.
| Volume | 75.0 cl. |
| Grape Variety | 50% Alvarinho, 30% Arinto, 10% Gouveio and 10% Verdelho. |
| Drinking window | 2023-2028 |
| Alc. | 12.0% |
| Vinification | Macération pélicullaire durant 8 heures. Fermentation dans des cuves inox et dans des fûts de chêne français usagés. "Batonnage pendant 6 semaines. |
| Ripening | 4 months in used french oak barrels of 300L |
Waar serveer je ’m bij?
A few hours of skin contact before fermentation, then the skins out, and fermentation partly in steel and partly in oak — followed by four months in used French barrels of 300 litres. That short skin contact gives texture without turning the wine orange or bitter, and the used oak gives breadth without an oaky flavour. Fifty per cent Alvarinho with Arinto and Gouveio, weight eleven: an Alentejo wine that can stand up to a main course.
Drie gerechten die werken
Grilled tuna steak with marinated onion
Grilled merguez with mint and yoghurt
Pan-fried cod cheeks with garlic
Grilled merguez with mint and yoghurt
Pan-fried cod cheeks with garlic
Vegetarisch
Bulgur salad with pomegranate and mint
Minder geschikt bij
Raw oysters and cold starters: its breadth flattens the iodine. A sharp vinegar dressing also clashes with the oak.
Voor de Portugees geïnspireerde kok
Lombo de porco preto no forno com migas — loin of black pork from the oven with bread and garlic
Serveren op 11–13 °C
What the critics say
Robert Parker Wine Advocate
91/ 100
Published 04-04-2024
Drink: 2024–2029
Drink: 2024–2029
“The more aromatic 2022 Zagalos Branco Reserva was produced with a blend of Arinto, Alvarinho, Gouveio, Verdelho, Rabigato and Síria and is the one he makes thinking about food. This has to have more complexity, through the varietal mix, combining wines from stainless steel and barrel. It's very tasty with an almost salty twist. It's ripe and round but keeps the freshness and nice texture. It has 12.5% alcohol, with a pH of 3.11 and 6.4 grams of acidity denoting good freshness. 3,400 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).
More about Quinta do Mouro →