Winery - Bacalhôa Wines of Portugal
* Expert NoteJanuary 12, 2012
The flagship white from Bacalhôa is a full-bodied blend of Fernão Pires and Chardonnay. There is both freshness and richness here, with a tight texture of lime zest and apple skins giving lively acidity. The finish is more tropical, with smooth creamy flavors.
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* Expert NoteJanuary 12, 2012
Ripe, fruity Chardonnay, with toast flavors balancing with smooth apricot and pear juice. The wine is soft, rich and generous, finishing with a light acidity.
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* Expert NoteJanuary 12, 2012
The Bacalhôa quinta is more famed for its Cabernet-based red. Here Sémillon and Sauvignon Blanc continue the Bordeaux connection. A superrich wine, although the creamy, full texture is beautifully balanced with a good layer of citrus. Full-bodied, stylish.
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* Expert NoteJanuary 12, 2012
Arraiolos is a small town in the Alentejo famed for its traditional carpets. This blend brings together Aragonês, Trincadeira and Alfrocheiro, to give a smooth, rich and softly ripe wine. Berry flavors just hint at wood along with some final fresh acidity.
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* Expert NoteJanuary 12, 2012
Cranberry and mulberry fruits, sweet and soft and just so juicy. This is a lively wine with hints of rose hip and the freshest fruit—even after three years. The aftertaste is soft, hinting at wood.
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* Expert NoteJanuary 12, 2012
One of Portugal’s oldest plantings of Cabernet Sauvignon and Merlot, from 1974, produced at the beautiful renaissance estate of Bacalhôa. With its dark color, elegant richness, black currant and red berry fruits, this remains a great benchmark, a brilliant transformation of the French grapes into Portuguese tastes.
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Bacalhôa Wines of Portugal Bordeaux-style Red Blend - 2007
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* Expert NoteJanuary 12, 2012
A selection from the Quinta da Bacalhôa vineyard, this sumptuous wine layers the darkest fruit flavors with a structure that is solid, dense and powerful. Juicy plums, licorice and a firm, stalky edge go with wood aging and bone-dry tannins. Age for 5–6 years.
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Bacalhôa Wines of Portugal Bordeaux-style Red Blend - 2007
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* Expert NoteJanuary 12, 2012
Despite the name, this isn’t fermented in amphora, but in wood. But it does have a traditional feel, densely spiced with firm dry tannins, a great weight of ripe fruit tamed only slightly. Worth aging for 2–3 years.
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* Expert NoteJanuary 12, 2012
Attractive fruits with a good, juicy flavor characterize this easy, fresh wine. Black berry flavors and vivid acidity make it ready to drink now.
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* Expert NoteJanuary 12, 2012
A ripe, full-bodied and spicy wine, defiantly dry, with a tight acid character. Aromatic fruit finish with intense perfumes, so that the wine is both rich and fresh.
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