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PV Tasting Notes
The best red wines from Portugal tend to be blends, this is a blend of Aragonez (Tempranillo in Spain), Touriga Nacional commonly used to make Port and Syrah. Raised completely in Stainless steel, shows deep purple colour, with a nose of earthy, spicy cherries, the aromatics are decidedly deep, but there’s something tweaking at the top end and I haven’t quite put my finger on it yet...almost a stewed rhubarb tinge, it's nice. The palate is fresh, there’s good underlying acidity here, with plenty of ripe black fruit flavours, plum, blackcurrant and complicated by flavours of kale, cumin and Paprika, it’s really quite spicy, a very gamey style of wine, finishes slightly warm. This would suit really big stews with dumplings or venison, ideally something loaded with flavour which would drown most other wines.
Best with Beef of any kind, roasted, grilled or fried steak etc. well hung game or heart stews, BBQ and any hard cheese alternatively a new goat’s cheese
References to quality wine production in Cabeção are lost in history. However, without doubt, it is a place of tradition in Alentejo wine production - creating wines of boldness and body from the varied microclimates and sandy textured soils.
Luís Miguel and José Manuel Nunes Barata represent the 6th generation of winemakers in their family. In 2001, they begin working on a new project that would combine the skills of Winemaking and Arquitecture.
The Nunes Barata brothers built a multi-task team:
For the Viticulture, they rely on Rogério de Castro and his assistant Amândio Cruz. The oenology is Anselmo Mendes’s responsibility with resident oenologist Diogo Lopes. Luis Pessanha Moreira is the leading arquitect. The objective is to produce grapes and wines of outstanding quality, turning Cabeção into a Winemaking region of excellence with the focus on terroir.
The family has a vast cellar with vintages from 1917 to 1981, including red wines, white wines, dessert wines and spirits, all of which is estate produced and bottled at Vale de Joana. The varieties used to create wines of defined profile each year include Alicante Bouschet, Touriga Nacional, Aragonês and Trincadeira. With state-of-the-art winemaking technology, the wines have a limited production for both GROU Red and GROU Grey.Other varieties, such as Alfrocheiro, Cabernet Sauvignon, Syrah and Tinto Cão, are also used to complement these wines and to produce other wines.
Although first production of the Grou wines was in 2004, it is already possible to define Cabeção wines as full-bodied, with plenty of fruit flavours, balsamic aromas, balanced acidity and a firm tannic structure to ensure longevity.
Residual Sugar: 2.5 gr/L
Acidity: 4.63 gr/L