Made from Grenache, full and deep on aromas: vanilla blended with ripe fruit.
In my mouth cavity I sense plum, raspberry, vanilla, some high fruit content spread, raisins, smoked wood, sorted berries. It never ends. You can even fell the heat without the pepper. Finishes infinite.
Aromas are raw, wine must still fermenting and old barrel. The wine is Spanish made from a wine variety named Mencía, but like seems I am felling a Portuguese Dão. It tastes like farmer's wine. Crude, organic, no treatment, no freaking hidden flavors. Soil, herbs, raw unprocessed red fruit. Soft, against the current and the establishment. Ends short.
And finally I discovered Portuguese Wine in Singapore. After putting my mouth in an Alentejo region wine at a Portuguese restaurant that filled my soul, I managed to find two distributors to put my hands on liquid processed in my homeland.
Fine and refined aroma. Lime, apricot, some orange and cantaloupe.
Delicate in the mouth. Lemon zest, refined, rather than bold and bulky. The lemon evaporates quickly in the front but then is crossed by the apricot. On the lower edges of the cheeks there are drips of cantaloupe. Possess character, with a light freshness, that is a a little overshadowed by the lack of crispiness, perhaps, due to haulage conditions. It made my day however.