Robert Reynolds 2005
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Robert Reynolds 2005
Thomas Reynolds was an English seaman and merchant and was drawn to Portugal in 1820 by the wine trade. He settled in Oporto with his wife and two sons, Thomas and Robert, and set about supplying his London store with products from the Iberian Peninsula. In 1850 the family moved to the Alentejo but Thomas and son Thomas were not the settling kind so they set off for New Zealand taking with them a large flock of Merino sheep. Robert remained in Portugal to take care of the business and started to indulge his passion for wine by buying land on which the first Reynolds Alicante Bouchet vineyards were planted. Robert went on to have a son called Robert, who had a son called Carlos who had a daughter called Gloria who had a son called Julian. Julian runs the estate today and continues the family tradition of producing top quality wines.
Producer: Julian C Reynolds
Winemaker: Nelson Martins
This IS an after dinner wine. Wow. Soft fruit with hints of spice and black olives and jam but so fresh and light. It goes on forever . . . and . . . someone is probably offering you cheese and pudding . . . just smile. Those in the know will understand.
A note from Julian Reynolds:
"My family was the first to introduce the Alicante Bouchet grape to the Alentejo in order to produce liqueur wine. Until then most liqueur wine had been produced as Port in Oporto using the Touriga Nacional grape as they continue to do today. I have produced this wine with the same grape variety and label as my great grandfather, Robert, as a tribute to him and all my ancestors who produced those great unique wines in the Alentejo."
- Technical Information
Grape: 100% Alicante Bouchet
These grapes are from the vineyards of Herdade da Figueira de Cima where the ground is stony and undulating. This vineyard is not particularly high but it does benefit from a Mediterranean climate which keeps the grapes fresh.
The grapes are harvested manually into small baskets. They are washed and then left to ferment at a controlled temperature in massive French oak barrels from Seguin Moreau. The grape brandy is added to the wine before fermentation is complete so killing the yeast and leaving the residual sugar behind. The wine is then transferred to smaller barrels where it is left for a period of 24 months. The wine is aged for a further 3 years before being released to the market.
Residual sugar (g/l): 3.30
Total acidity (g/l): 5.5
Production:1,000 bottles per annum
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