Esporão Torre

Wine Concept

Torre do Esporão is the ultimate expression of the harvest year’s singularities, combined with the expertise of those who produce it and the unique nature of the land. Made to last, it represents Esporão’s ambition to craft the finest wines nature can provide, in a responsible and inspiring way.

Harvest Year

Autumn and winter were colder and rainier than the previous year, with the highest rainfall and lowest temperatures occurring between November and February. Still, both temperature and precipitation fell within the 18-year average. Spring temperatures exceeded those of 2016, accelerating growth stages. A hot, dry spring ensured healthy fruit. Summer began warmer than 2016 (+2.0°C), hastening ripening. Cooler August and September temperatures increased sugar levels, resulting in concentrated reds and full-bodied whites with ripe fruit notes.

Viticulture

Herdade do Esporão (75%)
Canto do Zé Cruz Vineyard (Aragonez) – Planted 1980, altitude 200 m. Sandy-loam soils with granite stones, transitioning to clay at 20 cm.
Rochedo Vineyard (Touriga Franca) – Planted 2005, altitude 200 m. Sandy clay loam with granite and schist.
Badeco Vineyard (Touriga Nacional) – Planted 1988, altitude 200 m. Schist soils, sandy to silty texture.

Herdade dos Perdigões (15%)
Palmeiras Vineyard (Alicante Bouschet) – Planted 1996, altitude 225 m. Deep clay soils with good drainage.

Propriedade dos Lavradores (10%)
Machuguinho Vineyard (Alicante Bouschet) – Planted 2003, altitude 400 m. Sandy granite soils.

Grape Varieties

Aragonez (40%), Touriga Franca (30%), Alicante Bouschet (25%), Touriga Nacional (5%)

Vinification

Each parcel was harvested and vinified separately according to its profile.
– Aragonez: Harvested 21 August 2017. Fermented in marble lagares with foot treading, then transferred to concrete vats for malolactic fermentation and ageing in 5000 L French oak tanks.
– Touriga Franca & Touriga Nacional: Harvested 11 September. Co-fermented in marble lagares with foot treading. Malolactic fermentation and 18 months ageing in 500 L second-use French oak barrels.
– Alicante Bouschet: Harvested 14 September (Perdigões) and 29 September (Lavradores). Fermented in concrete vats. Malolactic fermentation and 18 months ageing in new 500 L French oak barrels.

Ageing

18 months in French oak (500 L and 5000 L, new and 2nd use), followed by 3 years in bottle.

Bottling

July 2019

Technical Information

Alcohol / Volume: 14.5%
Total Acidity: 6.45 g/l
pH: 3.62
Residual Sugar: 2.8 g/l

Available Formats

750 ml, 1500 ml

Winemakers’ Notes

David Baverstock / Sandra Alves

Colour

Dense, almost opaque.

Aroma

Complex and concentrated, with notes of blueberries, dark chocolate liqueur, liquorice and fresh mint. Well-integrated oak and spice nuances.

Palate

Deep, compact and creamy with satiny texture. Dense, precise and long, with remarkable character.

Awards & Reviews

Wine Enthusiast
95 pts | 2011

Wine Advocate / Robert Parker
95 pts | 2007, 2011