Herdade do Rocim Indígena Biologic Organic Red 2018
Style/ Colour Red
Grape varieties 100% Alicante Bouschet
The producer The wines of Herdade do Rocim have become something of a fixture at Bar Douro since winemaking couple Catarina Vieira and Pedro Ribeiro presented a selection of wines from their huge, diverse range at an ‘in conversation’ wine dinner. And with me, since I selected flagship Grande Rocim Alicante Bouschet 2007 – the maiden release - for Wines of Portugal’s prestigious tasting, 50 Great Portuguese Wines 2010. The range has become increasingly refined, less reliant on extraction and oak, allowing the Vidigueira sub-region’s freshness to animate the wines, teasing out layers of flavour. Mature bottles of Olho de Mocho Reserva White, made from Antão Vaz, highlight the age-worthiness which this freshness brings to their wines. Latterly, making wine in traditional talha (large amphorae) and innovative ‘clay barrels’ has revealed another side to this modern estate.
The vineyard/winemaking From a parcel on lean, predominantly schist soils, which has been organically cultivated since around 2014. Certified organic grapes were hand-selected in the vineyard and underwent further selection on a vibrating sorting table. After de-stemming, they were lightly crushed and the must was fermented on skins in concrete tanks. The wine was then aged in concrete tank for nine months.
Tasting note Made from Alicante Bouschet, Alentejo’s premier red grape, Indígena Biologic is the estate’s first certified organic release. Initially a little reduced, allow it to breathe and, on opening up, you will discover a vivid, fresh expression of the variety – very true. With no oak, naked, if you like, the variety's spicy, savoury tamarind and clove undertones, well-defined blackberry and plum fruit and structuring tannins (gently tactile) are clearly articulated. Well suited to summer and autumnal drinking, with the scope to age if you can resist it…
Food pairing Pork chops, wild mushroom rice, roasted squash & chestnuts
Serving recommendations Serve just below room temperature 16-18ºC.
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