Winery Herdade do RocimOlho de Mocho Single Vineyard Reserva Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Olho de Mocho Single Vineyard Reserva Tinto of the Winery Herdade do Rocim is in the top 80 of wines of Alentejo.
Taste structure of the Olho de Mocho Single Vineyard Reserva Tinto from the Winery Herdade do Rocim
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Olho de Mocho Single Vineyard Reserva Tinto of Winery Herdade do Rocim in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Olho de Mocho Single Vineyard Reserva Tinto of Winery Herdade do Rocim in the region of Alentejano often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak.
Food and wine pairings with Olho de Mocho Single Vineyard Reserva Tinto
Pairings that work perfectly with Olho de Mocho Single Vineyard Reserva Tinto
Original food and wine pairings with Olho de Mocho Single Vineyard Reserva Tinto
The Olho de Mocho Single Vineyard Reserva Tinto of Winery Herdade do Rocim matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue vigneronne au vin rouge, moussaka with spices or veal curry.
Details and technical informations about Winery Herdade do Rocim's Olho de Mocho Single Vineyard Reserva Tinto.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Olho de Mocho Single Vineyard Reserva Tinto from Winery Herdade do Rocim are 2017, 2018, 0, 2016
Informations about the Winery Herdade do Rocim
The Winery Herdade do Rocim is one of of the world's greatest estates. It offers 53 wines for sale in the of Alentejo to come and discover on site or to buy online.
The wine region of Alentejo
The wine region of Alentejo is located in the region of Alentejano of Portugal. Wineries and vineyards like the Domaine Cartuxa or the Domaine Adega Mayor produce mainly wines red, white and sweet. The most planted grape varieties in the region of Alentejo are Touriga nacional, Cabernet-Sauvignon and Touriga franca, they are then used in wines in blends or as a single variety. On the nose of Alentejo often reveals types of flavors of butterscotch, dill or raspberry and sometimes also flavors of cocoa, black currant or iron.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
