A bold, ripe blend of Alicante Bouschet, Aragonez, Trincadeira and Cabernet Sauvignon that will please palates that appreciate weight and depth. Blackberry pie, soft oak spice and crushed rock minerality are delivered over moderate tannins and bright acidity, finishing long and dark. Go for something on the meaty or even gamey side of the menu.
Esporao, Alentejo (Portugal) 2014
By Rich Cook