Olho de Mocho 2019

Full bottle 1,399 g. Antão Vaz grown on sandy loam soils of granitic origin. Single vineyard. Manual harvest in the early hours of 28 and 29 August 2019. After a 24-hour period of cold skin maceration, fermentation took place 80% in 500-litre French oak barrels and 20% in concrete tanks, for a period of 21 days at a controlled temperature. After the fermentation period, the wine underwent daily lees stirring. Aged in barrel and concrete tanks for a period of 12 months. TA 6.2 g/l, pH 3.05.
Very pale gold, strong cedary aroma that is both the variety and the oak. There's also citrus and stone fruit and little note of clementine though it is the cedary character of this variety that dominates. Intense and will definitely become more intense and resinous as it ages. On the palate, it's that moreish sour-cedary flavour and the gentle influence of the oak in creamy texture more than oak flavour. This is much fresher than many wines made exclusively from Antão Vaz, and still in its infancy.