Textura da Estrela, 2018
Style/ Colour Red
Grape varieties 35% Field blend grapes, 30% Touriga Nacional, 20% Jaen, 15% Alfrocheiro.
The producer My ears pricked up at the mention of the consultant winemaker for this exciting new Dão project. He is Luis Seabra, Dirk Niepoort’s former right-hand man. Incidentally, Seabra initially consulted at Pormenor and makes excellent wines under his own eponymous label. The consultant’s savvy boss is former investment manager Marcelo Villela de Araujo, who boldly quit the day job (and Brazil) to found Textura in 2015 with his wife, Patricia, a university professor. Wasting no time, Araujo had his priorities in order, acquiring 22 hectares of vineyards in the acclaimed Serra da Estrela and Penalva do Castelo sub-regions, ranging from 18 to 60 years old and 480 to 600m altitude. Not content with converting grapes into wine, the couple are also converting their vineyards to organic viticulture and a century old textile plant in Serra da Estrela into a winery.
The vineyard/winemaking Sourced from Textura’s 25-60-year-old vineyards in Vila Nova de Tázem, in the Serra da Estrela sub-region, elevated, cool vineyards benefit from long hang times, facilitating flavour development and tannin ripeness without loss of freshness. This red comprises 35% field blend grapes, 30% Touriga Nacional, 20% Jaen and 15% Alfrocheiro. The fruit was hand-harvested on September 25th and 26th and naturally fermented in stainless steel tanks, with 35% whole bunches. Pressed after 30 days on skins, the wine was aged for 15 months in used French 500l oak barrels and 5,000l oak vats, allowing the fruit and terroir to shine.
Tasting notes Delivers on the Dão’s traditional promise of elegance, with its vibrant wild bilberry, blackberry and red berry fruit, pine needle/resin nuances and a lively vein of mineral, graphite-sluiced acidity. Fresh, precise, very persistent, with soaring fruit and aromatics and supple tannins, it is an uplifting, thoroughly beguiling red.
Food Pairing Game, Partridge with mushroom, Wild rabbit salad.
Serving recommendations Serve just below room temperature 16-18ºC. Drink 2020-2025.
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