Quinta das Bágeiras Super Reserva Bruto, 2017
Style/ Colour Sparkling
Grape Varieties 70% Bical & 30% Maria Gomes
The producer When he founded Quinta das Bágeiras in 1989, Mário Sérgio Alves Nuno elected to take a different path from his forebears, becoming a vigneron, rather than selling the family’s grapes or wine to the local co-operative or négociants. Fortunately, he also opted for a different path from the big guns. Targeting shiny new export markets, the négociants were also targeting shiny new grape varieties, including French grapes which, in 2003, were permitted for Bairrada DOC wines. Much as Nuno is passionate about Champagne (he visits the region every year), for him “quality means nothing without identity.” A champion of Bairrada’s traditional grapes, whether for sparkling wines (espumantes) or still, Quinta das Bágeiras is amongst the region’s most prestigious estate-bottlers.
The vineyard/winemaking Made exclusively from hand-harvested estate fruit, this ‘traditional method’ espumante (which, like Champagne, undergoes the second fermentation in bottle) is a blend of 70% Bical from chalky clay and 30% Maria Gomes from sandy soils. The base wine was naturally fermented in stainless steel, with temperature control, then "tiraged" in March 2018 by the addition of yeast and sugar to the wine just before bottling, inducing the secondary fermentation in bottle. The resulting sparkling wine was lees-aged for 24 months in bottle in wooden pupitres, with hand-riddling. It was then disgorged by hand and, with zero dosage, no sugar was added to the liqueur d'expedition at final bottling. Production averages 6,000 bottles.
Tasting note Focused and persistent, with signature line, length and complexity. Ozone and a salty edge to its backbone of fresh grapefruit and fleshier baked quince smack of the region’s chalky terroir and maritime climate. Softening and savoury, the mousse brings yeasty, fresh-baked bread notes and a touch of nuttiness. Extremely appetising, with lovely balance.
(Notes by Sarah Ahmed)
Food Pairing Oysters, or traditional dishes from Bairrada such as fried eels and roast suckling pig.
Serving recommendations Serve cold 7- 9°C. Drink 2020-2025
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