Joao Portugal Ramos Vila Santa Reserva Red 2018
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Intense garnet color. Aromas of ripe black fruits blend beautifully with the spiciness imparted by the barrels. Elegant and full bodied with soft tannins. A big, powerful, and full wine.
Pairs well with hunting birds (pheasant, quail, partridge), roasted or grilled meat, cheese, and delicatessen (foie gras, pâté, prosciutto).
Blend: 25% Aragonez, 25% Alicante Bouschet, 20% Touriga Nacional, 20% Syrah, 10% Cabernet Sauvignon
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This blend of four grapes, including Cabernet Sauvignon was wood aged for nine months. Named after the producer’s winery, this is a ripe and structured wine, fully integrated. Vanilla and spice are present along with dark chocolate and black-plum fruit flavors.
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João Portugal Ramos is Portugal’s most famous winemaker. Before he began making his own wines, he was a pioneering wine consultant widely considered Portugal’s Pierro Antinori or Emile Peynaud (The New York Times). His many accolades include winning 2010 Personality of the Year and 2006 Producer of the Year (Essencia do Vinho); 2010 Viticulture Team of the Year, 2000 Winemaker of the Year, and 1998 Company of the Year (Revista de Vinhos); 1999 & 2004 Winemaker of the Year and 2004 Producer of the Year (Vin & Mat, Sweden); 2004 Newcomer of the Year (Wein Gourmet, Germany); and the 2008 Prize for Entrepreneurship and Innovation (Portuguese Ministry of Agriculture). In the decades that Ramos has consulted, he almost single-handedly opened Portuguese winemaking to the benefits of modern technologies with an emphasis on low yields, occasional oak aging, and the preservation of a grape’s natural fruit flavors. In 1990, he decided it was time to start creating his own wine and he began planting vineyards in Alentejo around his new winery, Vila Santa. J. Portugal Ramos’s 1250 acres of vineyard are located near the ancient marble-filled town of Estremoz in Alentejo. The schist and limestone-clay soil, combined with the region’s Continental climate, create ideal conditions for growing grapes. Ramos’s wines quickly met critical acclaim, and he expanded his vineyards to select locations in Tejo, Beiras and the Douro. His most recent project is a crisp, fruity Vinho Verde called Lima, in tribute to the iconic river that runs through the region. Lima is a welcome addition to Ramos’s collection, each member of which can be identified by a signature insistence on quality, balance and expression of terroir. Ramos draws from his decades of experience to carefully create a range of wines. Depending on the provenance and variety of the grape, Ramos employs temperature-controlled vinification in steel tanks or traditional foot-treading in marble lagares, followed by aging in barrique to add richness of character. For all his wines, he employs advanced quality-control systems that have set the standard in Portugal. Born to a family with a long history of wine production, internationally acclaimed oenologist João Portugal Ramos was awarded a degree in agronomy from El Instituto Superior de Agronomia (Higher Institute of Agronomy) in 1977. After receiving a work placement at the National Winegrowing Station at Dois Portos from 1977 to 1978, he embarked on a career as an oenologist. As a consultant, he has played a significant role in the development of some of Portugal’s most notable wines. These successes have won him many awards and accolades throughout his career and brought him national and international acclaim as one of the main figures responsible for the development of Portuguese wines during the last 20 years.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Responsible for a majority of Portugal’s fine wine production—and over half of the world’s cork production—Alentejo represents a major force in Portugal’s wine industry. This southern Portugese region is characterized by stretches of rolling plains and vineyards dotted with majestic cork oaks. Access to land enables the farmers of Alentejo to produce wines in great economies of scale, without compromising quality, compared to those regions to the north. The region of Alentejo indeed covers a third of the country.
Its classified (DOP) wines must come from one of eight subregions, where elevations are a bit higher, air cooler and less fertile soils are perfect for vines. The optimal regions are Portalegre, Borba, Redondo, Reguengos de Monsaraz, Granja-Amareleja, Vidigueira, Evora and Moura. Alentejo is not without the conveniences of modern winemaking as well. Irrigation supplements low rainfall and temperature control in the winery assures high quality wines.
The potential of the area has attracted many producers and its wine production continues to grow. Alentejo’s charming, fruit-forward wines have naturally led to local and global popularity.
White wines tend to be blends of Antão Vaz, Roupeiro and Arinto. However, in growing proportions, the white grapes Verdelho, Alvarinho and Viognier have been enjoying success. But red varieties actually exceed whites in Alentejo. Aragonez, Trincadeira, Alicante Bouschet and Castelão grapes blend well together and are responsible for most of the Alentejo reds.