Torre do Esporão

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 the growth stages. A hot, dry spring ensured healthy fruit growth. Summer temperatures began warmer than 2016 (+2.0ºC) and hastened the onset of ripening. Lower August and September temperatures further quickened ripening and increased sugar levels, resulting in full-bodied white wines with ripe fruit notes and rich and concentrated reds.

Herdade do Esporão (75%):

Canto do Zé Cruz Vineyard (Aragonez) – Planted in 1980 at an altitude of 200 meters. Sandy-loam soils with some stones from the granite bedrock which abruptly yield to clay20 meters down.

Rochedo Vineyard (Touriga Franca) – Planted in 2005 at 200 metres altitude. Soils transition from schist to granite with sandy- and clay-loam textures.

Badeco Vineyard (Touriga Nacional) – Planted in 1988 at 200 meters altitude. Schist soils with a light to silty texture.

Herdade dos Perdigões (15%):

Palmeiras Vineyard (Alicante Bouchet) – Planted in 1996 at 225 metres altitude. Very deep clay soils with good drainage.

Alicante Bouschet, Touriga Nacional, Aragonez, Touriga Franca

Throughout the harvest, maturation rates were closely and meticulously monitored so that each parcel and each grape variety was picked separately in due regard for its location and individual characteristics.

In 2017, Aragonez was harvested on 21 August, earlier than usual. Touriga Franca and Touriga Nacional only reached the winery on 11 September, while the Alicante Bouschet arrived from Perdigões on 14 September and from Lavradores on 29 September.

Following the harvest, the Aragonez grapes started their fermentation in marble lagares (troughs) with foot treading before heading to concrete vats for malolactic fermentation and were then transferred to 5000-litre tanks for ageing.

The Touriga Franca and Touriga Nacional were fermented together in marble lagares with foot treading and then transferred to 500-litre, 2nd year, French oak barrels for both malolactic fermentation and 18-months ageing.

The grapes from both Alicante Bouschet plots were fermented separately in concrete vats. Malolactic fermentation took place in new, 500-litre French oak barrels, where they were aged for 18 months.

18 months in either 500-litre, new and 2nd-use French oak barrels or in 5000 litre tanks. Another three years’ ageing in bottle followed.