Anthony Gismondi on Wine
Bojador Talha Vinho Branco

Bojador Talha Vinho Branco 2016

Alentejo, Central and Southern Portugal, PortugalWinemakers Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, in the Alentejo, to produce wines that are true to the historical traditions of this region. As a tribute to the region they ferment their wines in impermeable clay pots called Talha, seen on the label. Ribeiro's talha haven't any lids, but keep the wine protected from oxygen by a layer of olive oil. This is a blend of 60 year old, dry farmed antao vaz, perrum, rabo de ovelha, and manteudo, basket pressed and fermentated in aforementioned 200+ year old talha for four months, punched down thrice daily, and then bottled unfiltered. A streaming apricot oil, quince, bergamot nose opens this very naturalist wine, with a slight waxy note, and ample riffing acidity. There's a savoury slick of salted brown butter on the finish, held snappy and en pointe. Tight and nimble on the streaming palate, with fine grip and super intriguing herbaceousness offered through grapes and process.Tasted: 22 January 2019Tasted by: Treve RingPrices: Portugal 18.00 Portugal Producer: BojadorBlend: Antão Vás - Perrum - Rabo de Ovelha - ManteudoUPC: 5600757844015