The color is straw yellow with citrus reflections. On the nose, it is intense and complex, with notes of tropical fruit, orange blossom, dried fruit, and a mineral touch. On the palate, it is full and exuberant, with dominant complexity and very elegant ripe fruit, complemented by lively and fresh acidity. This is a complex white wine that benefits enormously from time in the cellar. One can re-taste this wine for months and keep adding new tasting notes, such is how strongly it evolves. Drinking it quickly would mean missing its splendor.
Not many wineries in the Alentejo possess centuries-old vineyards, but Tapada do Chaves appears to be unique in the region in this regard. Its origins date back to the beginning of the twentieth century, when the Chaves family planted the first vines on their small estate. In 2017, the estate was acquired by the Fundação Eugénio de Almeida, led by one of Portugal's most celebrated oenologists, Pedro Baptista, known for the highly coveted Pera Manca wines. Biodynamic farming was immediately introduced on this unique granite massif on the slopes of the Serra de São Mamede, high above the flat Alentejo plains.
Food pairing
The color is straw yellow with citrus reflections. On the nose, it is intense and complex, with notes of tropical fruit, orange blossom, dried fruit, and a mineral touch. On the palate, it is full and exuberant, with dominant complexity and very elegant ripe fruit, complemented by lively and fresh acidity. This is a complex white wine that benefits enormously from time in the cellar. One can re-taste this wine for months and keep adding new tasting notes, such is how strongly it evolves. Drinking it quickly would mean missing its splendor.
Not many wineries in the Alentejo possess centuries-old vineyards, but Tapada do Chaves appears to be unique in the region in this regard. Its origins date back to the beginning of the twentieth century, when the Chaves family planted the first vines on their small estate. In 2017, the estate was acquired by the Fundação Eugénio de Almeida, led by one of Portugal's most celebrated oenologists, Pedro Baptista, known for the highly coveted Pera Manca wines. Biodynamic farming was immediately introduced on this unique granite massif on the slopes of the Serra de São Mamede, high above the flat Alentejo plains.
Food pairing
A fresh and structured white wine with a great gastronomic profile. It is an excellent companion for richer and more intense fish dishes or, preferably, for white meat dishes with a hint of exotism
Grapes: 70% Antão Vaz, 20% Verdelho, 10% Viognier
Manual harvest, with a careful selection of bunches. Fermentation took place in new French oak barrels, followed by 6 months ageing on fine lees in order to obtain a fresh wine with a good unctuousness and structure
