Lobo e Falcão Centenário Grande Reserva 2022
- Red - Full Bodied
Portugal
Wine Details
- Castelão-based blend
- 8.295 Units
- Vegan
- 14% ABV
- 750 ml
- Vegetarian
- 31 December 2033
A stunning red blend made using fruit from a special 100-year-old vineyard. It comes courtesy of José Lobo de Vasconcelos, who makes some of our best-loved Portuguese reds at his beautiful 18th-century estate.
The estate has been in the family for 250 years. It boasts 125 hectares of beautiful vineyards in Portugal’s Tejo, but there's just one small vineyard that José preserves as it always has been – surrounded by equally old olive trees. That’s the way farmers used to plant their land a century back. And José wouldn’t dream of changing it, even though the authorities complain it's against the rules.
The vines are a mix of varieties, a field blend, just like the old days, which accounts for the wine's gorgeous rich depth of flavour and appealing complexity.
The grapes are all handpicked and trodden by foot in the cellar's traditional old lagars (large stone troughs) to get maximum flavour, then aged in French oak. Open this beauty early and decant, or keep it cellared a few years.
A stunning red blend made using fruit from a special 100-year-old vineyard. It comes courtesy of José Lobo de Vasconcelos, who makes some of our best-loved Portuguese reds at his beautiful 18th-century estate.
The estate has been in the family for 250 years. It boasts 125 hectares of beautiful vineyards in Portugal’s Tejo, but there's just one small vineyard that José preserves as it always has been – surrounded by equally old olive trees. That’s the way farmers used to plant their land a century back. And José wouldn’t dream of changing it, even though the authorities complain it's against the rules.
The vines are a mix of varieties, a field blend, just like the old days, which accounts for the wine's gorgeous rich depth of flavour and appealing complexity.
The grapes are all handpicked and trodden by foot in the cellar's traditional old lagars (large stone troughs) to get maximum flavour, then aged in French oak. Open this beauty early and decant, or keep it cellared a few years.
