Behind the Cork™ - Wines of Herdade do Esporao

Herdade do Esporão is located in southern Portugal’s Alentejo’s region and the largest wine producer in the region. Esporão is also the region’s most widely distributed winery in the U.S. and a driving force behind the revitalization of Alentejo wine industry in the past 30 years. In 2019 they joined the ranks of the world’s largest producers of certified organic wines. And, their intent is to become the largest before too long.

2018 Esporão Colcheita Red ($18)

Colcheita Red wine is made solely from grapes grown at Herdade do Esporão, utilizing organic farming methods. It’s produced from five grape varietals - Alicante Bouschet, Touriga Nacional, Aragonez, Cabernet Sauvignon, and Touriga Franca. It is co-fermented at controlled temperatures (22 to 25ºC) and finished in concrete tanks. Following malolactic fermentation, aging took place in the same concrete tanks for six months.

This Colheita Red is ruby red in color with aromas of ripe black fruit, plums and cocoa, with touches of spice. On the palate it has a silky texture, where ripe fruit flavors dominate and includes mineral touches that lead to an easy finish.

2018 Esporão Reserva Red ($25)

It is produced from seven varietals - Alicante Bouschet, Touriga Nacional, Aragonez, Syrah, Trincadeira, Cabernet Sauvignon, and Touriga Franca. Fermentation occurred in stainless steel vats, concrete tanks and small marble basins and was followed by malolactic fermentation in stainless steel tanks. It then spent 12 months in American (60%) and French (40%) oak barrels. After bottling, the wine aged 8 months in the bottle.

Esporão Reserva Red is ruby red in color with aromas of black fruit jam with spices (black pepper, cloves) combined with notes of coffee berries and cigars. On the palate it is complex with notes of spices and dark chocolate and a long finish.

2020 Esporão Reserva White 2020 ($20)

This Reserva White from Esporão is produced from Antão Vaz, Arinto, and Roupeiro grapes. It underwent temperature-controlled fermentation with 70% of the batch in stainless steel tanks and the other 30% in new American and French oak barrels. It then spent six months in stainless steel tanks and in new American and French oak barrels, with aging on lees.

This wine is light straw in color with green hues. Aromas include grapefruit and white peach with subtle notes of mint, white pepper and nutmeg. On the palate it is creamy with balanced fruit and spices. It is intense in flavor and finishes strong.

2020 Esporão Colheita White ($18)

This Esporão Colheita White is produced from Antão Vaz, Viosinho grapes that were partially fermented in concrete tanks. After fermentation, the wine was left on lees for four months.

This wine is straw color with green hues. It has aromas of citrus, grapefruit, tropical fruit and notes of green leaf. On the palate it is slightly creamy in texture, balanced with a fresh, rich and persistent finish.

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Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Samples Provided by Herdade do Esporão via Creative Palate Communications

Ever Wonder? Can Wine Turn to Vinegar?

It’s a common phrase used when wine goes bad — “It’s turned to vinegar.” But, has the wine magically transformed itself from something that’s enjoyable to drink to something that can be mixed with olive oil and poured over a salad?

The answer is technically yes, it can. But not really. Vinegar can be made from wine - Red wine vinegar is one example of this. Red wine vinegar does start with red wine, but a vinegar “mother” is added to the wine to create vinegar. This “mother” is a gelatinous disc that looks like jiggly raw liver. It's composed of cellulose and acetic acid bacteria that turns alcohol into acetic acid with help from oxygen and time. A good wine vinegar will age for 10-15 years.

So, what happens when a bottle of wine “turns to vinegar?” Without getting into all the technical details, the wine has simply gotten 'infected' with bacteria. This bacteria occurs naturally in the air and on fruit. This leads to acetic acid building up in the wine in combination with too much exposure to oxygen. When this happens, you’ll immediately notice that your wine will take on a sharp vinegar smell that’s also been described as being like nail polish remover.

While wine vinegar is a real thing, your bottle of wine doesn’t actually turn to vinegar that you’d want to consume. So, if you do open a bottle of wine that smells like vinegar, send it back, return it or, dump it down the drain. And, the best way to keep a bottle of wine from going bad before you open it is to ensure it is well sealed (no leakage through the cork), kept cool and out of direct sunlight. Once opened, a bottle of wine should be stored properly by removing air from the bottle with a vacuum-sealed stopper, stored in a cool place and consumed within a couple of days. Cheers!