Carlos Reynolds Branco

Description

This Carlos Reynolds white, hailing from the Alentejo, clearly reflects a level of meticulousness bordering on obsession. The grapes, harvested early in the morning for peak freshness, underwent a gentle pressing, followed by pneumatic extraction – a process evidently handled with considerable care to preserve the integrity of the juice. A slow clarification and fermentation at a cool 12°C, using native yeasts, speaks to a commitment to tradition, yet underpinned by the rigorous control demanded by modern winemaking. Notably, it achieved a remarkable 88/100 from Robert Perker, a testament to the Reynolds family’s passion, stretching back to 1820. It would pair beautifully with a selection of Spanish tapas, or perhaps a perfectly grilled steak.