 |
 |
 |
 |
 |

 |
| Harvest time |
|
 |
| Aragonez grapes |
|
 |
| |
| Selection of grapes |
|
|

Quinta do Zambujeiro works in accordance with the procedures of environment-friendly viticulture. The goal is to preserve and protect the beautiful nature and terroir of the estate.
The base of our wines is the vineyard. Our skilled workers treat every vine with great care; without the hard work in sometimes harsh weather conditions we could not produce these great wines!
We believe strongly that only vineyards with low yields can produce wines of high concentration in flavour and taste. Therefore we reduce all our vineyards to 25 hl/ha or 18 hl/ha for special cuvées.

All our wines are hand made. All grapes are hand picked. We use gentle grape-and wine-handling techniques, for e.g., grapes are transported in small plastic crates, never pumped.
Each grape is controlled before going into the wine; what we would not like to eat should not be drunken by our customers later!
The grapes are fermented in temperature controlled stainless steel tanks and in fermenting vessels of French oak.
Long macerations on skins up to 7 weeks extract the soft tannins and stabilize colour. All malo-lactic fermentation takes place all in barrels for better integration of oak flavours.
All the wine is barrel matured in French oak for up to two years and bottled without any filtration or fining.
|
| |
| |

|
|
|
| Name of the wine |
: |
Zambujeiro 2003
Please click here for Parkers' Rating |
| Altitude |
: |
340-350 m |
| Size of the estate |
: |
30 ha |
| Age of the vineyards |
: |
3 - 33 years |
| Yield |
: |
19 hl / ha |
| Blend |
: |
25% Touriga Nacional, 25% Aragonez, 25% Cabernet Sauvignon, 17% Alicante Bouschet, 8% Trincadeira |
| Vinification |
: |
Handpicked, selection by hand, cold pre-fermentation, fermentation in wooden fermenters, 6 weeks skin contact, malolactic fermentation in barrels, 24 months barrel ageing in new French oak, bottling without filtration and fining . |
| Production |
: |
6800 bottles |
| Bottling |
: |
December 2005 |
| Ratings |
: |
Robert Parker 95/100 |
| Tasting Notes |
: |
Very dense and dark in colour. Intense and pure, wild berries, flowers, background oak. On the palate massive concentration, big but sweet tannin as well balanced and fresh. Long lasting finish . |
|
| |
| |

|
|
|
| Name of the wine |
: |
Zambujeiro 2004
Please click here for Parkers' Rating |
| Altitude |
: |
340-350 m |
| Age of the vineyards |
: |
5 - 34 years
|
| Yield |
: |
19 hl / ha
|
| Blend |
: |
48 % Touriga Nacional, 24% Aragonez, 24% Alicante Bouschet, 4% Castelao |
| Vinification |
: |
Handpicked, selection by hand, cold pre-fermentation, fermentation in wooden fermenters, 6 weeks skin contact, malolactic fermentation in barrels, 24 months barrel aged in new French oak. Unfiltered. |
| Production |
: |
66 00 bottles |
| Bottling |
: |
December 2006 |
| Ratings |
: |
Robert Parker 95/100 |
| Tasting Notes |
: |
A dense and rich wine with complex, several layers of still youthfully dark fruit, violet flowers and a small dose of oak. Elegant and focused, still tight tannins, long lasting aromatics. This wine will benefit from additional cellaring and add in complexity for several years |
|
| |
| |

|
|
|
| Name of the wine |
: |
Zambujeiro 2005
|
| Altitude |
: |
340-350 m |
| Soil |
: |
schist, clay |
| Age of the vineyards |
: |
7 - 35 years
|
| Yield |
: |
19 hl / ha
|
| Blend |
: |
49% Alicante Bouschet, 34% Touriga Nacional, 17% Aragonez |
| Vinification |
: |
Handpicked, selection by hand, cold pre-fermentation, fermentation in wooden fermenters, 6 weeks skin contact, malolactic fermentation in barrels, 24 months barrel aged in new French oak barrels. Unfiltered. |
| Production |
: |
8,000 bottles |
| Bottling |
: |
December 2007 |
| Ratings |
: |
Robert Parker 92/100 |
| Tasting Notes |
: |
The 05 vintage is again a very “classic” Zambujeiro, similar to the 03. The dry, warm year produced opulent and rich wines. Red and floral fruit, dark chocolate notes, powerful in the mouth, big and still youthful structure, several layers of sweet red fruit. Despite the power and structure with loads of tannis, the wine has a good balance. Drink from 2010 – 2017, Serve best at 15ºC. |
|
| |
| |

|
  |
|
| Name of the wine |
: |
Terra do Zambujeiro 2002 |
| Altitude |
: |
340-350 m |
| Size of the estate |
: |
30 ha |
| Age of the vineyards |
: |
7 - 32 years |
| Yield |
: |
24 hl / ha |
| Blend |
: |
36% Aragonez, 32% Trincadeira, 17% Alicante Bouschet, 15% Periquita |
| Vinification |
: |
Hand-picked grapes, selection by hand, fermentation in stainless steel fermenters tanks, 3/4 weeks skin contact, malolactic fermentation in barrels, 24 month barrel ageing in 65% new French oak, bottled without filtration. |
| Production |
: |
27'000 bottles |
| Bottling |
: |
January 2005 |
| Ratings |
: |
Robert Parker 87/100 |
| Tasting Notes |
: |
Dark purple, intense in the nose, red fruit combined with fine toast. In the mouth fresh and compact structure, sweet, ripe and spicy fruit, long final. |
| Awards |
: |
Wine Style Asia Awards 2006 - Platinum Gold |
|
| |
| |

|
|
|
| Name of the wine |
: |
Terra do Zambujeiro 2003
Please click here for Parkers' Rating |
| Altitude |
: |
340-350 m |
| Size of the estate |
: |
30ha |
| Age of the vineyards |
: |
8 - 33 years |
| Yield |
: |
24 hl / ha |
| Blend |
: |
50% Aragonez, 33% Trincadeira, 8% Periquita, 6% Alicante Bouschet, 3% Touriga Nacional |
| Vinification |
: |
Handpicked, selection by hand, fermented in stainless steel fermenters, 3-4 weeks skin contact, malolactic fermentation in barrels of French oak, 65% new, 24 months barrel ageing. Unfiltered. |
| Production |
: |
33'000 bottles |
| Bottling |
: |
January 2006 |
| Ratings |
: |
Robert Parker 90/100 |
| Tasting Notes |
: |
Dark and complex bouquet, dried fruits, oranges, spice, wood. Soft, long and concentrated on the palate with sweet and noble tannin. Improves when decanted for some hours before serving. |
|
| |
| |

|
|
|
| Name of the wine |
: |
Terra do Zambujeiro 2004
Please click here for Parkers' Rating |
| Altitude |
: |
340-350 m
|
| Size of the estate |
: |
30ha |
| Age of the vineyards |
: |
5 - 34 years |
| Yield |
: |
24 hl / ha |
| Blend |
: |
26 % Aragonez, 25% Castelao, 23% Trincadeira, 17% Cabernet Sauvignon, 9% Alicante Bouschet |
| Vinification |
: |
Handpicked, selection by hand, fermented in stainless steel fermenters, 3-4 weeks skin contact, malolactic fermentation in barrels of French oak, 55% new, 24 months barrel aged. Unfiltered. |
| Production |
: |
36 '000 bottles |
| Bottling |
: |
D ecember 2006 |
| Ratings |
: |
Robert Parker 91/100 |
| Tasting Notes |
: |
A classic Alentejo-wine with intensity, solid structure and plenty of elegance. Complex and fresh fruit with hints of oak. Good aromatic length. It perfectly represents the excellent 2004 vintage which produced powerful wines, elegant and focused in the same time. Good potential fore additional cellaring. |
|
| |
| |

|
|
|
| Name of the wine |
: |
Terra do Zambujeiro 2005
|
| Altitude |
: |
340-350 m
|
| Soil |
: |
schist, clay
|
| Age of the vineyards |
: |
7 - 35 years |
| Yield |
: |
24 hl / ha |
| Blend |
: |
50% Aragonez, 34% Trincadeira, 6% Castelao Frances, 4% Alicante Bouschet, 4% Touriga Nacional, 2% Cabernet Sauvignon |
| Vinification |
: |
Handpicked, selection by hand, fermented in stainless steel fermenters, 3-4 weeks skin contact, malolactic fermentation in barrels of French oak, 55% new, 24 months barrel aged. |
| Production |
: |
33’000 bottles |
| Bottling |
: |
December 2007 |
| Ratings |
: |
Robert Parker 88/100 |
| Tasting Notes |
: |
The 05 vintage produced again “classic” Zambujeiro wines, similar to the 03. The dry, warm year produced opulent and rich wines. An aromatic profile of dried and red fruit, flowers, roasted oak and leather. Long and rich in the mouth with a nice load of silky tannins. Ends with a fine dark-chocolate aroma. Serve best at 15ºC. |
|
| |
| |

|
 |
|
| Name of the wine |
: |
Monte do Castanheiro 2004 |
| Altitude |
: |
340-350 m |
| Size of the estate |
: |
31 ha |
| Age of the vineyards |
: |
7 - 32 years |
| Yield |
: |
25 - 30 hl/ha |
| Blend |
: |
55% Trincadeira, 15% Aragonez, 15% Castelao, 10% Alicante Bouschet, 5% Cabernet Sauvignon. |
| Vinification |
: |
Despite the quantity produced, it is a handcrafted wine: Handpicked, grape selection by hand, fermented in stainless steel fermenters, 3 weeks skin contact, 12 months barrel ageing in french oak (30% new). Bottled without filtration or fining. |
| Production |
: |
53'700 bottles |
| Bottling |
: |
December 2005 |
| Ratings |
: |
Robert Parker 85/100 |
| Tasting Notes |
: |
Brilliant red, intense red fruit nose with hints of flowers and kirsch, medium-bodied, fresh and well balanced. Fine and subtle tannins. Excellent to drink with cheese / ham-platters, or light dishes. |
|
| |
| |

|
 |
|
| Name of the wine |
: |
Monte do Castanheiro 2006 |
| Altitude |
: |
340-350 m |
| Soil |
: |
Schist, clay |
| Age of the vineyards |
: |
7 - 32 years |
| Yield |
: |
25-30 hl/ha |
| Blend |
: |
54% Aragonêz, 30% Trincadeira, 12% Castelão, 4% Alicante Bouschet, 1435% Alc. |
| Vinification |
: |
Handpicked, selection by hand, fermentation in stainless steel fermenters, 3 weeks skin contact, malolactic fermentation in barrels, 12 months barrel ageing french oak (30% new). Unfiltered. |
| Production |
: |
45'000 bottles |
|
| |
|
| Click to read details |
: |
Vintage Report 2006 |
| Click to read details |
: |
Vintage Report 2005 |
|
|