Quinta do Mouro Gold Label 2019

€85.88

VAT included

Quinta do Mouro Rótulo Dourado 2019

Quinta do Mouro Rótulo Dourado is a special edition wine from Miguel Louro's estate in Estremoz, in the north of the Alentejo region. The estate comprises 45 hectares of vineyards and produces 120,000 bottles per year. This wine is one of Portugal's great red wines.

Vinification and Ageing: Manual harvest into 20 kg boxes. After partial destemming, the grapes are trodden by foot in a wine press for three days with cold pre-fermentation maceration. Fermentation takes place in stainless steel vats at a controlled temperature of 24-26ºC, followed by pressing in wooden baskets with a vertical hydraulic press. Aged for 18 months in a selection of the best new 300-litre Portuguese oak barrels, followed by a minimum of 3 years in the bottle

Producer's Tasting Notes: Deep purple colour, powerful aromas of perfectly ripe red and black fruit, subtle spice notes, a slight hint of forest and a distinctive vegetal freshness. On the palate, it is concentrated, with structure and good volume, sweet and glycerine, with a velvety texture punctuated by very well-balanced tannins and acidity, well-integrated wood, ending long, very sophisticated and elegant, with a remarkable freshness that is characteristic of the 2019 harvest at Quinta do Mouro.

Grape varieties: 40% Alicante Bouschet, 25% Aragonez, 15% Cabernet Sauvignon, 10% Touriga Nacional, 10% Trincadeira

Product Details
Robert Parker

Wine Type: Red Wine
Format: 0,75L
Vintage: 2019
Country: Portugal
Region: Alentejo
Robert Parker: RP96

In stock 3 Items

The eponymous special cuvée with the gold label we usually call 2019 Gold Label (but such name is not printed anywhere; the back label said Dourado Tinto...) was produced with a blend of 40% Alicante Bouschet, 25% Aragonez, 15% Cabernet Sauvignon, 10% Touriga Nacional and 10% Trincadeira Preta that were hand harvested. The partly destemmed grapes were foot trodden in lagar for three days and then finished fermenting in tank. The wine matured in new Portuguese oak barrels for 18 months and at least three years in bottle before it was released. Time in bottle makes the oak integrated and disappear into the powerful wine that has ripeness and power, 14% alcohol, incredible freshness (pH 3.31) and notable acidity (6.3 grams), parameters that partly explain why these wines have a rare combination of power and freshness that makes them long lived. This is going to require more time in bottle and should last a couple of decades without much effort. 5,800 bottles produced. He'd like to keep the bottles for longer, but he has pressure from the market and sells the wine with five years when he feels the wine is still too young.

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