Thomas Reynolds, an English seaman and merchant, arrived in Portugal in 1820, attracted by the potential of the wine trade. He settled in the northern town of Porto with his two sons, Thomas and Robert, and from there they supplied their London store with a variety of products from the Iberian Peninsula. In 1838, they became involved in the cork industry and set up a factory for the manufacture of cork stoppers in Alburquerque (Spain), where they lived for eleven years. It was a profitable business and soon new cork factories opened in Portugal and Spain. The family returned to Portugal in 1850 and moved to Estremoz, and Robert had remained in Estremoz to take care of the business and soon expanded it with the purchase of new land for the production of an excellent wine, an activity for which he was particularly passionate. The Alentejo soon became the resting place in Portugal of the Reynolds family and of Robert, the family patriarch.
Winemaking
Main focus on grape quality. Integrated production with several selective thinnings to reduce the yield up to 4,000kg/ha. Night harvesting and separated by grape variety. Fermentation of the berries, cleaned and by separate varieties and without crushing, in Seguin Moreau French oak vats, with controlled temperature and for a long period. Own yeasts. Malolactic fermentation in Seguin Moreau barrels by grape variety for 12 months. Minimum use of sulphites. Blending of the grape varieties, bottling and ageing of the wine in the bottle for one year on the estate.
Tasting notes
Crimson color, fresh aroma, full of black fruit. In the mouth it is of good concentration, simultaneously elegant and silky. Ripe fruit, fresh and focused on plum and black cherry. Smooth tannins that provide excellent balance to the wine. Good length with an elegant finish.
Recommended serving temperature: 16° — 18°C
Food pairing
We recommend its consumption with everyday meals. It is a natural and healthy product that should be consumed in moderation as part of our diet.