Selected Harvest Red, Adega de Pegões, Santo Isidro de Pegões 2021
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Why this wine
One of Portugal's most forward-thinking cooperatives, named Portuguese Wine Producer of the Year by the IWSC in 2018, working sandy soils between two nature reserves. An equal four-way blend of Aragonez, Cabernet Sauvignon, Syrah and Touriga Nacional, with a year in second-use oak behind it. Serious winemaking from a co-op that punches above its station.
At a glance
- Grape
- Aragonez 25%, Cabernet Sauvignon 25%, Syrah 25%, Touriga Nacional 25%
- Region
- Península de Setúbal, Portugal
- Alcohol
- 14.00%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Short (3-5 yrs)
- Pairs with
- Red Meat, Barbecue, Cheese
How it tastes
Ripe red and black fruit with chocolate, sweet spice and a savoury, herbal edge. Concentrated and velvety in texture, medium in weight, with soft tannins and a structured finish. Aragonez 25%, Cabernet Sauvignon 25%, Syrah 25%, Touriga Nacional 25%.
The producer
Santo Isidro de Pegões was founded in 1958 and has since seen significant investment in winery and vineyards; today the cooperative gathers 100 winegrowers with access to over 1,200 hectares in the Terras do Sado area of the Setúbal Peninsula, where mineral-rich sandy soils and cooling Atlantic winds suit the indigenous varieties. The IWSC awarded it the Portuguese Wine Producer of the Year Trophy in 2018, and its chief winemaker is Jaime Quendera. The vineyard sits between two nature reserves, the Tagus estuary to the north-west and the Sado to the south-west, with the Arrábida hills to the east, on the sandy soil known as Pliocenico de Pegões, laid down over millions of years by both rivers. Fermentation took place in temperature-controlled stainless steel followed by a long skin maceration, after which the wine spent twelve months in 225-litre second-use French and American oak barrels and four months in bottle before release.
Food and drinking
Serve at 16 to 18°C. Good with grilled lamb, chorizo and pork, barbecued ribs and tomato-based pasta, and it stands up to a firm sheep's cheese. Drinking now and over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.