Wine Concept

The first wine made by Esporão in 1985. Made from estate grown grapes, shows the consistency and the rich, ripe fruit characters which are typical of the best Alentejo red wines.

We defied the artist Pedro A.H. Paixão to illustrate this year’s label.

Awards

2017, International Wine Challenge (IWC) – ‘Gold’

2017, Wine Enthusiast – 92 points

Agriculture

A damp winter followed by a mild summer with high diurnal temperature variations, allowing for a long, even maturation, with good fruit intensity and balancing acidity.

SOIL TYPE
Clay loam soils with granite and schist mother rock.

AVERAGE AGE OF VINES
15 years

Grape Varieties

Alicante Bouschet, Aragonez, Trincadeira, Cabernet Sauvignon

Vinification / Maturation

Each variety handpicked and vinified separately, fermented in stainless steel tanks with manual pumpovers, alongside open tanks with robotic plunging and temperature control (22º-25ºC). Membrane pressed and malolactic fermentation in stainless steel tanks.

Matured for 12 months in 60% American oak and 40% French oak barrels. Following bottling, the wine was aged for at least 8 months before market release.

More Information

Esporão Reserva was the first wine produced by Esporão, in 1985. It was born from our desire to produce the best wines in Alentejo. Over the years, it has been a wine that has led us to innovate, to grow, to look at our origins, to care about nature and see beyond. We have adopted sustainable agricultural practices, more recently we have converted all our vineyards to organic farming, built new wineries and traveled to other markets, taking Alentejo and Portugal to the world.

Art accompanies Esporão Reserva from the first moment. Every year we invite a new artist to illustrate our labels and each work tells a story that is completed within.

Wine Makers

David Baverstock and Luís Patrão

Colour

Deep, dark red, opaque.

Aroma

Spicy red berry fruits with subtle oak complexity.

Palate

Full bodied, textured palate, well structured tannins. Solid and dense with great potential for bottle maturation.

Sizes

750 ml   ·   1,5 l   ·   3 l   ·   5 l

Bottling

April 2016

Alcohol/Volume

14.5 %

Total Acidity

6.7 g/l

pH

3.5

Reducing Sugar / Baumé

2.4 g/l