Quinta do Mouro - Tinto, 2012
Miguel Louro is the man behind Quinta do Mouro. He bought the estate in 1979, using the money won playing poker games. The domain originally belonged to the Zagalo family, from whom it was expropriated during Portugal’s right-wing dictatorship in the early 1970s.
Quinta do Mouro lies in Estremoz, at the heart of the vast wine region of Alentejo. The domain initially extended for 6 hectares. Over the years Miguel purchased more land, and now Quinta do Mouro spans for 22 hectares.
Quinta do Mouro plants a mix of native and international grape varieties. The former consists of aragonês, alicante bouschet, trincadeira, alfrocheiro and touriga nacional, the latter: cabernet sauvignon, merlot and petite sirah.
Miguel Louro’s winemaking is both traditional and extreme, focussing on the “basics” that his terroir offers. His Tinto (here presented) is a perfect example of his artisanship. The wine is a blend dominated by aragonês (the Portuguese name of tempranillo). The grapes are partially de-stemmed and foot-trodden. The wine is aged for 14 months in French and Portuguese oak barrels.
The wine is a deep shade between ruby and violet in the glass. On the nose, the wine reveals a pronounced intensity of flavours. It’s profound, aromatic and rich. A warm and comforting ripeness of black fruit (black cherry, blackberry, black figs and prunes) is complemented by layers of spices. Liquorice is the most prevalent note, but there are also hints of vanilla pods, clove, nutmeg and sweet accents. Minty suggestions interlace the spices with a touch of resiny pine needles. Some secondary aromas reveal oak usage – toast and whisky barrel.
On the palate, the wine is full in body displaying an imposing structure. Dense in the mouth. Slightly rustic but powerful, genuine and authentic. It opens up with ripe black fruit, then a graphite minerality mingles with some savoury salty notes, enhancing the overall spicy profile. Leather and tobacco meld with earth, smoke, charred wood, resiny pine bark, liquorice, thyme. The tannins are high in level, chewy and sturdy, but with a good round ripeness. A nice acidity (medium+) helps the wine achieve a great balance. The finish is long and intense culminating in a pleasant smoky and earthy aftertaste. An outstanding red!