SensiWines of Portugal represents several small vineyards and farms that distribute amazing traditional wines. Recent studies have shown that the biodiversity inherent to traditional vineyards actually produces healthier fruit with less use of pesticides and fertilizers than modern vineyards.
SensiWines of Portugal
BLUE FIN (ALVARINHO & TRAJADURA) - SensiWines – Quintas De Melgaco - Vinho Verde, Portugal
Available Vintages: 2009, 2011
AWARDS:
88 Points – Beverage Testing Institute – Tastings.com (2009 Vintage)
Silver Medal Indy International Wine Competition (2009 Vintage)
BLEND/COLOR: 75% Trajadura / 25% Alvarinho, White / Pale straw gold with a hint of citric.
PALATE/BOUQUET: A great balance between varietals, a medium body is kept fresh with floral notes from the Alvarinho. Fruity aromas of tropical fruits and ripe peach set off this delicious wine. Pair with grilled fish, seafood and white meat.
WINE DETAILS:
3.23 pH
5.60 g/L Res. Sugar
11.00% Alcohol by Vol.
REGION NOTES: An interesting blend of Alvarinho and Trajadura grapes grown from within the sub-region of Monção. Created in a crisp and lean style, the Trajadura in this wine acts as a compliment to the more floral Alvarinho within the blend. Many inexpensive vinho verde’s on the market are under 10% in alcohol and injected with CO2 to cover up the wines flaws, with Blue Fin we have still kept the alcohol moderate at 11% and rely on great fruit and clean winemaking to show the house style.
CHRYSANTHEMUM ALENTEJANO - (SensiWines – Quintas De Melgaco - Vinho Regional Lisboa, Portugal)
Available Vintages: 2010
BLEND / COLOR:Trincadeira, Aragonez, Alicante Bouschet and Cabernet Sauvignon / Dark Red
PALATE/BOUQUET: Notes of plum, wild fruit and spices. Soft, with a notorious, elegant structure and a persistent finish. Goes well with roast beef and mustard sauce or stewed wild boar.
WINE DETAILS:
pH not available
Res. Sugar not available
13.0% Alcohol by Vol.
REGION NOTES: Grape varieties are separately vinified. Trincadeira, Alicante Bouschet and Cabernet Sauvignon are fermented in steel lagares, with mechanical trading, at a controlled temperature of 25ºC. Aragonez is fermented in horizontal deposits (vinimatics).
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