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Herdade do Peso Colheita Alentejo Tinto 2016

Herdade do Peso Colheita Alentejo Tinto 2016
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Our Price:  £13.95Earn 13 Loyalty Points

Producer:  Herdade do Peso
Grape Varieties:  55% Syrah/Shiraz,25% Alicante Bouchet, 20% Touriga Nacional
Optimum Drinking:  Within 5 years
Wine Style:  Smooth rich full bodied red
Alcohol by Volume:  14.5%
Closure:  Cork
Country:  Portugal


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Herdade do Peso Colheita Alentejo Tinto 2016

This 160-hectare property has been owned by the Guedes family since 1996.

It is situated in the southern part of the Alentejo, on the limestone soils of Vidígueira. As this is the warmest part of the region, it has 152 hectares of red varieties (Aragonês, Trincadeira, Alfrocheiro, Periquita, Moreto and Touriga Nacional) and only eight hectares of white grapes (Antão Vaz and Arinto). Winemaker Luís Cabral de Almeida makes fruit-expressive wines that reflect the warmer climate of Vidígueira.


Herdade do Peso’s sustainably-farmed vineyard is located in Pedrogão within the Vidígueira commune, where the climate is warm and sunny with little rainfall. The property includes a dam, which occupies 20 hectares and provides much-needed water to irrigate the vineyard. The soils here are mainly limestone. After ripening assessments, the grapes were harvested separately at their optimum point of aromatic and acidic ripeness.

Vintage Information

The start of the year was dry and warm, triggering budbreak around two weeks earlier than in 2015. Below average temperatures in spring mitigated the early start to the season and vegetative growth was subsequently slower with flowering and ripening occurring later than usual. Summer was particularly hot and this slightly slowed the rate at which the vines matured. Nevertheless, healthy grapes were harvested at the optimum level of ripeness.


After total de-stemming and gentle crushing, the must was fermented and macerated in stainless steel tanks, with regular pumping over, at a controlled temperature of 28ºC for around two weeks. When it was judged to have reached the correct balance, the juice was run off the skins and the solids pressed. After malolactic fermentation, the various batches of wine were matured for around 12 months in first and second year French and Caucasian oak barrels. After final blending, it underwent a light fining and filtration and was bottled without cold stabilisation, so it may throw a natural deposit in the bottle. It was aged in bottle for around three months prior to release.

Tasting Notes

Vibrant ruby in colour. The nose is dominated by concentrated wild red and black berries, with hints of herbs and some cedary notes from oak ageing. On the palate, this is a smooth, rich and full-bodied wine, with elegant tannins providing structure. The acidity is well balanced and the finish is long and very complex.

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