Herdade do Peso
Limited to existing stock. If the wine you have purchased runs out of stock, we will contact you to suggest a different wine, or to return the amount paid.
Wine promotions cannot be combined with other discounts or coupons. The Wine: Herdade do Peso Reserva is a high-quality, complex and elegant wine, made only in exceptional years. It is representative of the Grandeur and vitality of the wines from the Alentejo region. Herdade do Peso is the brand that encapsulates the essence of the Alentejo region. With the expertise and knowledge of the Sogrape Vinhos winemaking team, Herdade do Peso represents the best of the Alentejo and reveals itself in a range of sophisticated wines, whose flavours, aromas and characters epitomize life at its best.
Tasting Notes: This wine has a very intense garnet red colour. Its bouquet is extremely intense and complex with a prevalence of very ripe red and black fruits, enriched by warm spicy notes. Its palate is dense and it displays a firm structure of tannins, a balanced acidity and an intense, long and complex finish.
Harvest Year: In the Alentejo, 2012 had very low temperatures with rainfall much below average from January to March, which caused bud burst to start 2 weeks later than usual. In April there was plenty of rain to replenish water levels in the soil. During flowering the weather was dry and warm, enabling consistent and steady fruit development. From mid-August, mornings were rather cool, which gave rise to intense, deep and very well-balanced wines of excellent phenolic maturation. The vintage took place 1 to 2 weeks later than usual.
Winemaking: After full de-stemming and soft crushing cold maceration (10ºC) took place for 3 days, followed by fermentation in stainless steel tanks at a 28ºC controlled temperature for about 7 days. This was followed by a 10 day-long post fermentative maceration, in order to increase aromatic and polyphenolic complexity. When the required organoleptic balance was reached, free run wines were separated and the masses were softly pressed.
Maturation: After malolactic fermentation the wines of each variety were transferred separately to new (40%) and one-year old (60%), French (70%) and Caucasian (30%) oak barrels, where they matured for about 12 months. The final blend was prepared after numerous tastings that made it possible to choose from the best barrels. Bottling was followed by bottle ageing at a 15ºC controlled temperature for about 6 months. Since this wine was bottled without ultra-cooling, so as to pReserva its optimum quality, a slight deposit may develop during maturation in the bottle.