Portuguese Red Blends
Anselmo Mendes Pardusco Private Vinho Verde Tinto 2017
Cellar for up to 7 years. No need to decant before serving.
Anselmo Mendes grew up in Monção in Portugal’s Vinho Verde region which is known for its stunning Alvarinho grapes. Over the years Anselmo has gained a reputation for being one of Portugal’s top winemakers and currently consults for many of the country’s leading wineries. He also crafts his own wines with the help of his wife, brother and son in Minho close to the border with Spain.
As well as creating a diverse range of Alvarinho white wines, Anselmo works with black grape varieties to craft tiny quantity of small batch red wines. This exceptional red is composed of Alvarelhão, Pedral, Alvarinho grapes sourced from the Vinho Verde region which are carefully harvested by hand and transported to the winery as quickly as possible to maintain quality.
Once in the winery the grapes are destemmed and pressed before being fermented in temperature-controlled stainless steel tanks. The use of neutral tanks helps to preserve the freshness and aromatics of the grapes. The young wine is then aged in used French oak barrels for 24 months followed by another 12 months of ageing in the bottle. The result is a perfectly-balanced red which combines rich dark fruit and floral hints with mineral notes, refined tannins and a medium body.
Anselmo Mendes grew up in Monção in Portugal’s Vinho Verde region which is known for its stunning Alvarinho grapes. Over the years Anselmo has gained a reputation for being one of Portugal’s top winemakers and currently consults for many of the country’s leading wineries. He also crafts his own wines with the help of his wife, brother and son in Minho close to the border with Spain.
As well as creating a diverse range of Alvarinho white wines, Anselmo works with black grape varieties to craft tiny quantity of small batch red wines. This exceptional red is composed of Alvarelhão, Pedral, Alvarinho grapes sourced from the Vinho Verde region which are carefully harvested by hand and transported to the winery as quickly as possible to maintain quality.
Once in the winery the grapes are destemmed and pressed before being fermented in temperature-controlled stainless steel tanks. The use of neutral tanks helps to preserve the freshness and aromatics of the grapes. The young wine is then aged in used French oak barrels for 24 months followed by another 12 months of ageing in the bottle. The result is a perfectly-balanced red which combines rich dark fruit and floral hints with mineral notes, refined tannins and a medium body.
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