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UK  028 4483 0091
ROI  0818 66 77 99
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      Tasting Notes and Description
      Intense red colour. Very fruity; notes of redcurrant, strawberry and plum. An elegant and charming wine with amazing, sweet and silky tannins. The aftertaste is long and very fresh.

      The grapes, which were previously de-stemmed, went through a pre-fermentation maceration at low temperatures for 12 hours. Fermentation took place in stainless steel tanks during 10 days, not exceeding 25¼C. The aging and malolactic fermentation occurred 50% during 15 months in used French oak barriques.

      Originally acquired in the 1980's, the 110 acres of nearly abandoned vineyards discovered on the estate dated back to the 16th century; the family immediately embarked on an investment program to replant and regraft the vines with the thriving varietals of the area, both indigenous and international. In 2000, the new plantings had reached optimal maturity when Sandra Tavares, the youngest daughter made her first debut as a winemaker, passionate and eager to produce wine with only the best grapes found on the estate.

      'Chocapalha wines reflect our passion for the Quinta's unique terroir and the careful work we carry out in the vines and in the cellar. This combination translates into fresh, balanced and elegant wines, with excellent aging potential. We like to receive well, and above all, we share the love for Lisbon and its region.'

      "30-year-old vines on clay-limestone. Destemmed, 12-hour cool preferment maceration, fermented in stainless-steel vats. Half the wine was aged 18 months in used French oak barriques.
      Again, as with the estate red, it’s good to see a wine with some bottle-age. Vibrant aromas of blackberry and the tangy sweet/sour of mulberry. Tannins are fine-grained but still quite present in the dry texture. They are dusty and compact but not thickened by the oak. Chewy texture suffused with freshness of fruit. Still seems to need time, and definitely needs food if you drink it now. Drink to 2027."
      16+ points.
      Julia Harding MW, (April 2022)
      Grape Variety
      Organic Principles

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