Region and Vineyards
The Cartuxa Évora Colheita Tinto comes from the prestigious wine region of Alentejo, specifically the Évora sub-appellation, located in southern Portugal. This area is known for its hot Mediterranean climate, characterized by long, dry summers, perfect for cultivating robust grape varieties like Alicante Bouschet, Aragonez (Tempranillo), and Trincadeira.
The vineyards are part of the Fundação Eugénio de Almeida, planted on granitic soils, which provide the wine with a distinct minerality and well-defined tannic structure. The region’s winemaking tradition dates back to 1517, when the Quinta de Valbom vineyards were established by Jesuits to support the second-oldest university in Portugal.
Winemaking
The Cartuxa Colheita Tinto is a blend of Alicante Bouschet, Aragonez, and Trincadeira, hand-harvested from the Fundação Eugénio de Almeida vineyards. After reaching optimal ripeness, the grapes are carefully de-stemmed and gently pressed. Fermentation takes place in temperature-controlled stainless steel vats.
This is followed by an extended maceration period, allowing for maximum extraction of flavors and tannins. The wine is then aged for 12 months in barrels and vats, adding depth and complexity, before spending another 9 to 12 months aging in the bottle, ensuring balance and refinement before release.
Tasting Notes
- Color: Deep ruby with garnet highlights.
- Aroma: A complex bouquet of black plum, crushed cherry, and forest fruits, with subtle floral hints of violet and notes of vanilla from the oak aging.
- Palate: Rich and full-bodied, with dominant flavors of ripe black fruits, red berries, and a touch of marzipan. The tannins are well-structured, providing a silky yet firm texture, while a fresh acidity balances the fruit’s richness. The finish is long and persistent, with a refined minerality.
Did you know?
The name Cartuxa is derived from the Cartuxa Monastery, established in 1598, where Carthusian monks lived in silence and prayer. The winery, which began producing wines in 1986, is owned by the Fundação Eugénio de Almeida, a charitable organization founded in 1963. In addition to its wine production, the foundation is known for its contributions to social and cultural development in the Alentejo region.
Wine Pairing Ideas
- Grilled ribeye steak: The wine’s richness and firm tannins complement the juicy, charred flavors of the ribeye, creating a harmonious balance between texture and intensity.
- Roast lamb with herbs: The black fruit aromas and spicy structure of the wine enhance the robust flavors of roasted lamb, especially when seasoned with rosemary or thyme.
- Duck cassoulet: The wine’s complexity and depth pair beautifully with rich, slow-cooked meat dishes like cassoulet, balancing the richness with its fresh acidity.
- Aged sheep’s milk cheese: The concentrated flavors of the wine are an excellent match for the salty, creamy characteristics of aged sheep’s cheese, offering a delightful savory contrast.
