This Cartuxa Foral from Évora bursts onto the palate with a wonderfully youthful energy. A blend of Trincadeira, Aragonez, and Alicante Bouschet delivers a serious dose of fresh fruit, characteristic of the Alentejo’s robust local grape varieties. The aging in new French and American oak adds a welcome textural complexity, retaining that initial exuberance. Seriously, it’s fantastic with a hearty beef dish – perhaps one spiced with a touch of paprika?
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