CAPE ROCK CAPA ROCA
TOURIGA NACIONAL 48%, SOUZAO 48%, TINTA BAROCCA 4%
The grapes were hand picked in the morning and destemmed with a small mechanical destemmer. The pulp was chilled down in open fermentation bins with submerged cooling plates. The wine fermented naturally for +-10 days and pump overs were performed twice daily to daily during the end of the fermentation. The free run juice was racked off and the pulp pressed in an old champagne press. The wine settled in tank for about 4 weeks before being aged in very old 225L French oak barrels for 14 months. A fresh egg white fining was done in barrel and the wine was lightly filtered at bottling.
The wine is full bodied with a sweet nose of red and darker summer berries and red fruits. It was made to be enjoyed early, but should improve with age for up to 7 years after release. The wine is ideal to be enjoyed on its own in winter or slightly chilled during summer evenings and will go well with charcuterie, breads and hard cheeses, hearty meat stews or barbecues.