This Casa Cadaval do Tejo clearly aimed for complexity, though it’s a rather ambitious undertaking. With a blend of Trincadeira, Gouveio, Merlot, Aragonez and Touriga Nacional, the potential for layered flavours is there – but the final result feels a touch muddled. The Arinto and Fernão Pires add a welcome freshness, whilst the Merlot leans a little too smoothly, lacking a truly defined character. Perhaps a hearty beef roast would help it settle into its place on the table.
Tinto
Gouveio, Merlot, Arinto, Aragonez, Fernão Pires, Touriga Nacional, Trincadeira
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