Zambujeiro 2003
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340-350 m

30 ha

3 - 33 years

19 hl / ha

25% Touriga Nacional, 25% Aragonez, 25% Cabernet Sauvignon, 17% Alicante Bouschet, 8% Trincadeira

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 .

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 .

Zambujeiro 2004
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340-350 m

5 - 34 years

19 hl / ha

48 % Touriga Nacional, 24% Aragonez, 24% Alicante Bouschet, 4% Castelao

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.

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

Zambujeiro 2005

340-350 m

schist, clay

7 - 35 years

19 hl / ha

49% Alicante Bouschet, 34% Touriga Nacional, 17% Aragonez

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.

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.

Terra do Zambujeiro 2002

340-350 m

30 ha

7 - 32 years

24 hl / ha

36% Aragonez, 32% Trincadeira, 17% Alicante Bouschet, 15% Periquita

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.

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.

Wine Style Asia Awards 2006 - Platinum Gold

Terra do Zambujeiro 2003
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340-350 m

30ha

8 - 33 years

24 hl / ha

50% Aragonez, 33% Trincadeira, 8% Periquita, 6% Alicante Bouschet, 3% Touriga Nacional

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.

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.

Terra do Zambujeiro 2004
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340-350 m

30ha

5 - 34 years

24 hl / ha

26 % Aragonez, 25% Castelao, 23% Trincadeira, 17% Cabernet Sauvignon, 9% Alicante Bouschet

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.

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.

Terra do Zambujeiro 2005

340-350 m

schist, clay

7 - 35 years

24 hl / ha

50% Aragonez, 34% Trincadeira, 6% Castelao Frances, 4% Alicante Bouschet, 4% Touriga Nacional, 2% Cabernet Sauvignon

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.

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.

Monte do Castanheiro 2004

340-350 m

31 ha

7 - 32 years

25 - 30 hl/ha

55% Trincadeira, 15% Aragonez, 15% Castelao, 10% Alicante Bouschet, 5% Cabernet Sauvignon.

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.

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.

Monte do Castanheiro 2006

340-350 m

Schist, clay

7 - 32 years

25-30 hl/ha

54% Aragonêz, 30% Trincadeira, 12% Castelão, 4% Alicante Bouschet, 1435% Alc.

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.

Monte do Castanheiro 2007

340-350 m

28% Aragonêz, 38% Trincadeira, 10% Castelão Francês, 14% Alicante Bouschet, 10% Cabernet Sauvignon.

Brilliant red. Intense and fresh nose of flowers, dark fruit, spices. Medium to full-bodied, dine and subtle tannins, very balanced. Tasty and juicy fruit, ends with fine notes of vanilla. Excellent to drink with cheese/ham platters of light dishes. Serve at 12-14 degree.

Monte do Castanheiro 2008

340-350 m

50% Aragonêz, 18% Touriga Nacional, 18% Tricandeira, 14% Cabernet Sauvignon.

Hand harvested from yield reduced vineyards. Fermented in steel tanks at 29ºC. Matured in used french oak barrels during 12 month. Light filtration before bottling.

Monte do Castanheiro 2009

Quinta do Zambujeiro

Vinho Regional Alentejano (CVRA), Borba, Portugal

31 ha

Schist

Hand harvested from yield reduced vineyards. Fermented in steel tanks at 29°C. Matured in used french oak barrels during 12 month. Light filtration before bottling.

42'000 bottles

It shows a nice bouquet of red fruit and flowers with hints of spices and has a balanced medium structure based on smooth tannins. Please store below 15°C.

Monte do Castanheiro White 2010

Quinta do Zambujeiro

Vinho Regional Alentejano (CVRA), Borba, Portugal

Schist

50% Antão Vaz and 50% Arinto

14,5%

The wine exhibits an intense bouquet of flowers and grapefruit. It’s fresh and soft in texture and long lasting in the finish. It pairs well with seafood, grilled fish or poultry dishes. Serve at 7 – 10°C.