This Alentejo wine, from Julian Reynolds Viticultura e Enologia, is the result of an almost obsessive attention to detail – clearly, the grapes, hand-picked at Herdade de Cima with its distinctive terroir, weren’t particularly bothered by the complete délestage. Fermentation in French Seguin Moreau oak balseiros, meticulously temperature-controlled, promises complexity – and it certainly delivers. Twelve months ageing in the same oak barrels ensures a delicate balance, a testament to the fact that sometimes, a little over-fussing can actually be a good thing. Perfect with a hearty black pork dish and white bean purée, naturally.
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