Grapes - grand noir (42%), trincadeira (36%) and aragonez/tempranillo (22%)
Appearance - Clear and bright, deep intensity ruby colour, a slightly clearer rim and medium visible tears.
Nose - clean nose, with youthful and pronounced intensity aromas that resemble a bowlful of mixed ripe black and red fruits, mainly blackberry, plum, red cherry and some blueberry, this are wrapped in a fresh herbal aroma of pine and eucalyptus, on the background whiffs of sweet oaky aromas and some sweet spice
Palate - dry, medium acidity, very ripe and rounded tannins with a medium presence, medium plus warming alcohol level and a medium plus body. Keeps the pronounced intensity through the palate, flavours totally in line with the nose, with ripe red and black fruit, some oaky presence, but not imposing, and a touch of dried fruits mainly resembling fig. There is a slight clay texture on the finish with some spicy tones. Medium plus length.
Conclusions (16/20) - good quality wine, very well made expressing the Alentejo generosity, good fruit definition and concentration, quite ripe but refreshed by the herbal and spicy notes. Rounded palate with velvety tannins, is mouth coating and generous with a nice fluid, juicy texture. Well mellowed components. A hedonistic red wine, fairly one dimensioned, that has perfect drink-ability right away but will be better during the Autumn months. Will keep for at least 2 years, but it's intended for early drinking to seize its full intensity.
If you're thinking of drinking it on the next couple of months, decant to ease the release of the charming fruit aromas.
Just out of curiosity, the wine states that it was partly fermented in clay pots, a very ancient tradition in winemaking history, only than was it matured in American and French oak , of which 30% new, for a period of 8 months.