This Águia Moura Garrafeira certainly possesses a carefully crafted intensity, almost a touch dramatic. The grapes, harvested with the requisite sensitivity, underwent a pre-fermentation maceration that’s left a wonderfully lingering aroma. Predominantly Touriga Nacional and Aragonez, the wine’s fermentation was kept at a gentle temperature, and the new French oak adds a welcome layer of refinement. A truly compelling wine – I’d pair it beautifully with black pork.
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