Xi-Coração reserva branco 2013

Xi-Coração reserva branco 2013

Our first white vintage under our own label.

XI~CORAÇÃO 2013 Branco is a blend of :

♥ 40% Viosinho

♥ 40% Gouveio

♥ 20% Malvasia Fina

The 2013 Vintage

 Spring 2013 was dry but cold which delayed bud bloom and the growing season. Summer 2013 was very dry, without rainfall from early May to early September. Luckily some rain occurred mid and end of September, so grapes achieved maturity slowly. The harvest was a little late for the 2013 vintage, and started September 19th until mid October for the later grapes.

Vinification

The three native grape varieties (Viosinho, Gouveio and Malvasia Fina) were picked and vinified together. Two batches were picked ten days apart. The first batch was harvested slightly underripe, to retain good acidity and freshness of the fruit aromas. The second batch was picked a little overripe for a complex nose of dry fruit, and a more rounded palate.

After a light pneumatic pressing with skin contact enzyme, the must was cold-settled for 24 hours. Then it was racked from the lees and the alcoholic fermentation started at carefully-controlled low temperature (16-18 °C), according to the fermentation stage. After 3 weeks of fermentation, the wine was once more racked from the lees. Bâtonnage was initiated, which consisted in stirring the fine lees on the bottom of the tank to give more roundness, sweetness and fattiness to the wine. A molecule named mannoprotein from the yeast autolysis integrated the lees, and was stirred into the wine. This was done once weekly for the first month, less frequently during aging. 30% of the volume was aged six months in wood (French oak), the rest was aged in a stainless steel tank. A light fining and filtering was done before bottling.

The production of XI~CORAÇÃO 2013 Branco is 4000 bottles (75 cl), making it an exclusive wine.

Analysis

♥ Alcohol: 14.56% vol.

♥ Total acidity: 4.6 g/L (tartaric acid)

♥ pH: 3.27

♥ Residual sugar: 0.6 g/L

♥ Volatile acidity: 0.3 g/L (acetic acid)

♥ Free SO2: 31 mg/L (SO2)

♥ Total SO2: 100 mg/L (SO2)

Tasting Notes

Colour: XI~CORAÇÃO 2013 Branco has a bright light-gold colour

Nose: The nose is composed of complex citrus, floral and oaky aromas with a hint of minerality.

Taste: The palate has an elegant, creamy texture from six months of wood aging with bâtonnage balanced by a long, crispy finish with hints of white-fleshed fruit at the end.

Serving Suggestion

This white wine can be drunk immediately, but cellaring is advised to develop the complexity to its full potential. A temperature of around 12-13 °C (20 min out from the fridge) is recommended to enjoy the potential of this wood-aged wine. Decanting is advised, this wine deserves to breathe.

Pairings

♥ Seafood and bouillabaisse.

♥ Portuguese fish specialties, a thousand ways to cook bacalhau.

♥ Chicken and poultry with cream sauces.

♥ Goat cheese, buttery ewe cheese such as Queijo da Serra.

Disponível na Traga-Mundos – livros e vinhos, coisas e loisas do Douro em Vila Real... | Traga-Mundos – lhibros i binos, cousas i lhoisas de l Douro an Bila Rial...

[disponível também Xi-Coração reserva tinto 2012]

Xi-Coração, douro reserva tinto 2012

XI~CORAÇÃO 2012 is a blend of:

♥ 40% Touriga Franca

♥ 40% Tinta Barroca

♥ 20% Tinta Roriz

The 2012 Vintage

2012 was a comparatively dry year. Winter was cold and dry, with rainfall and temperatures falling well below averages from the previous 40 years. Luckily, the main March and April rains were able to restore the soil water reserves to allow the adequate development of the vineyard. A very dry summer ensued, up until September when rain allowed grapes to reach a maturity which had been delayed by the summer dryness. This resulted in a delayed harvest (ten days late) and complete phenolic maturity, with exceptional grape concentration. Average yield for this vintage was 34 hL/ha (4,5 t/ha).

Vinification

The best blocks were identified before the harvest through grape sampling and tasting, and this method was equally used to determine harvest dates. The harvest took place from the 6th to the 10th October 2012, with an initial screening for the finest grapes during hand-picking. A second manual selection occurred on the sorting table at the Mateus winery. After de-stemming and a light crushing, the must was fermented in stainless steel tanks under controlled temperature (24-26 °C). Some tanks underwent an initial 4-day cold maceration before the start of fermentation.The extraction of polyphenols (colour and tannin) by pumping over and delestage was carefully controlled by the winemaker. Maceration times varied according to the potential of each wine lot. We also had 11-20 days of maceration before pressing in a pneumatic press. Daily tastings helped determine the optimum balance of tannins, acidity and alcohol. The malolactic fermentation occurred in stainless steel tanks and, after racking, the wine was kept in vats for 10 months, ageing on lees. After a light fining and filtration, the wine was bottled in September 2013.

The XI~CORAÇÃO 2012 production was 16,000 bottles (75 cl), making it an exclusive wine.

Analysis

♥ Alcohol: 14.73% vol.

♥ Total acidity: 4.5 g/L (tartaric acid)

♥ pH: 3.81

♥ Residual sugar: 2.4 g/L

♥ Volatile acidity: 0.6 g/L (acetic acid)

♥ Free SO2: 30 mg/L (SO2)

♥ Total SO2: 85 mg/L (SO2)

Tasting Notes

Colour: XI~CORAÇÃO 2012 has a purple colour.

Nose: Aromas of berries like blueberries and blackcurrants, with notes of chocolate, spices and tobacco leaf.

Taste: The mouth is intense and well-rounded, giving way to firm and well-matured tannins, forecasting an excellent bottle ageing. The finish is long, with red berries and spices.

We decided to omit wood, to better reveal the complexity of flavours of our different grapes.

XI~CORAÇÃO 2012 was classified Reserva by the Instituto dos Vinhos do Douro e do Porto (the institution that regulates Douro demarcation).

Serving Suggestion

This young wine expresses its full character now. If cellared for 5 to 8 years, however, it will acquire its full potential of nobility.

A temperature of around 16 °C (a cooling period of 20-30 min. in the fridge) will tame the exuberance of this wine. Decanting 30 minutes before serving is also highly recommended. A light deposit may appear with time, but this in no way affects the quality of the wine.

Pairings

♥ Portuguese specialties such as feijoada and tripas.

♥ Beef cuts such as rump and sirloin.

♥ Game in stews such as wild boar or hare, or roasted such as pigeon or woodcock.

♥ Blue cheese such as Roquefort or Stilton.

♥ Charcuterie and tapas.

♥ Chocolate-based desserts.

Disponível na Traga-Mundos – livros e vinhos, coisas e loisas do Douro em Vila Real... | Traga-Mundos – lhibros i binos, cousas i lhoisas de l Douro an Bila Rial...