CACL1-DW - Moura, Alentejo - Trincadeira - 14%

Wine Making: For some people fortified wines are too strong to be an everyday drinking sweet red wine. That is where this amazing Natural Sweet Red from Casa Clara fits the bill perfectly. They achieved this style by using overripe grapes (just Trincadeira) interrupting the fermentation by decreasing the temperature, preventing malolactic fermentation from occurring. This is to preserve the freshness & acidity in the wine. Sounds simple but it is something only achieved by extremely talented winemakers.

Not only is the 500ml bottle presented in this suave packaging but the wine inside is exceptional too. Tasting Notes: Garnet in colour with a combination of fresh bouquet & hints of raspberry & blackberry. On the palate, the wine shows a good balance between soft sweetness & rich acidity.

Food Pairing: It is generally thought that a sweet wine goes with sweet food but also considering salt is sweets best friend it matches with food like salted pretzels, cheese & olives. Of course it also goes with plum compote, roast figs, dark chocolate desserts or brownies.

Serving Temperature: Slightly chilled at 12°C -14°C.

CACL1-R - Moura, Alentejo - Aragonez, Trincadeira e Cabernet Sauvignon - 14%

Winemaking: A year of turmoil for the vines, leads to extra fresh & fruity wines! The year started with a cold, dry winter. The spring continued cold but with a lot of rain, which delayed the start of the vegetative cycle. In summer, temperatures were lower than the average & maturation ended later than usual. These atypical conditions contributed to the production of a more fresh & aromatic style of wine. Typically Mediterranean climate with a strong continental influence & huge temperature variations. Grapes are carefully selected both during the harvest & in the cellar. The grapes are de-stemmed before crushing, then proceed to maceration over a period of 5 days.

Tasting Notes: Beautiful garnet colour. On the nose, the wine shows a fresh red fruit aroma with balsamic & some spiced notes. On the palate the wine has smooth tannins, with a lighter aftertaste than expected, mingling with notes of wild fruit & warm spices that confirm the aromatic sensations.

Food Pairings: Food Pairing: Alentejo is a region full of wonderful rich food born primarily out of poverty & resourcefulness. Popular local dishes like lamb stew, black pork, pork ribs & grilled octopus are lovely with this wine.

Consume preferably at 14º-16ºC.

CACL1-W - Moura, Alentejo - Antão Vaz - Arinto - 12.5%

Winemaking: 2020 was a good year for some but a great year for this expressive 50/50 blend. This other whites from their estate in this year are full of good acidity, elegance freshness. The grapes are destemmed before pressing then fermentation is undergone with selected yeasts. After this it is aged on fine lees for 2 weeks.

Tasting Notes: An appealing citrus coloured wine that has lovely tropical aromas such as pineapple tangerine on the nose with a little touch of fresh hay. On the palate, the wine is smooth fresh, with a very harmonious medium to long finish.

Food Pairings: If you get a chance to try a Portuguese seafood cataplana then this is a lovely wine for it. An easier match to find is roast pork, spicy Thai dishes asparagus omelette.

Consume preferably at 10º-12ºC.

CACL3-W - Moura, Alentejo - Viosinho - 12%

Winemaking: Viosinho is an aromatic indigenous grape variety that is traditionally grown in the Douro. In recent years it has produced wonderful, intense wines in other regions. The slightly cooler climate in this part of Alentejo means that the acidity is still present but totally balanced with the fruit that this grape offers.

Tasting Notes: A complex floral aroma with intense notes of granny smith apples, passion fruit & pineapple that are typical of Viosinho but also indicative of the regions defined style. On the palate the texture is wonderfully surprising, with a beautiful mouthfeel that is more present than originally expected from its fresh aromas. All well supported by the structure & acidity of this fantastic mono-varietal microclimate white.

Serving Suggestions: Overall a very well balanced wine that can match up to many foods, but goes particularly well with paella (or seafood rice in Portugal), lentil soup crab cakes.

Consume preferably at 12º-14ºC.

CACL2-W - Moura, Alentejo - Arinto & Antão Vaz - 12.5%

Winemaking: This gold medal winner at ‘Best Wines of Alentejo’ by the Alentejo Region (Portugal, 2020) is only made with the best hand selected grapes from the premium plots on the estate. The grapes were pressed & lightly crushed, with 3 week fermentation in temperature controlled stainless steel tanks. One third of the juice was aged for 3 months in new 225 litre French oak barrels to add a touch of creaminess without jeopardizing the freshness of the grapes.

Tasting Notes: Citrus colour with green reflections around the edge of the glass. On the nose, an intense vanilla aroma of ripe melon & pear. Rich & refined palate, full-bodied yet elegant, with a very long finish, balanced with a dominating freshness. Finally revealing the strong mineral character.

Serving Suggestions: It is a wine that can be enjoyed young or cellared in the knowledge that it will age with distinction. Chicken or vegetable Korma, lobster (if you are feeling indulgent), oven baked cod or pea asparagus risotto.

Best consumed at 10º-12ºC.

CACL1-OW - Mouro, Alentejo - Antão Vaz, Arinto, Viosinho & Verdelho - 13%

“Orange is the happiest colour”- Frank Sinatra

We couldn't agree more Frank. This orange wine makes me smile with every sip. If you like your skin fermented wines with a bit less extraction, with more balance & elegance... Then this is the one for you!

Tasting Notes: Jamie Goode tried this vintage this year and here is his tasting note. ‘This is a skin macerated white from the Alentejo. It has a full yellow colour and a nose of honey, citrus, orange peel & spice. The palate is powerful, vivid, intense & concentrated with marmalade & lime flavours, juicy acidity, & a little bit of structure. I love the freshness & density here: it’s a really striking wine.’ - We couldn't say it any better!

Serving Suggestions: Due to its extra tannin structure it is able to compete with spicy chorizo, lamb, aubergine, walnuts & tahini.

Consume preferably at 14º-15ºC.

CACL2-R - Mouro, Alentejo - Alfrocheiro - 13.5%

Perched over the Guadiana River, between Alqueva & Serra do Mendro, Quinta Dona Maria benefits from a microclimate & also from the proximity of the river, at an altitude of 300m. In this unique terroir they find the perfect conditions to create a wine with structure, minerality & freshness that, in a region such as Alentejo, translates into a fantastically balanced wine. Aged in stainless steel for 8 months.

Tasting Notes: Intense ruby colour. On the nose, aromatic finesse with black forest notes of blackberry & dark cherry. On the palate, it is a very balanced, fresh & elegant style. Loamy-sandy soils originating from shale & greywacke contribute to a stony minerality. Long length with the presence of a smooth tannic structure.

Serving Suggestions: The balanced tannins and dark fruit make this an ideal wine for Mediterranean tomato based dishes. It also works well with roast turkey, polenta with mushrooms and partridge.

Consume preferably at 16ºC.