Vineyard and winemaking
Reserva Tinto blends Touriga Nacional, Tinta Roriz and Alfrocheiro from Quinta do Cardo’s organically farmed vineyards at around 750 metres above sea level. Granite-rich soils with schist and sand, cold winters and cool nights give the grapes concentration while preserving the freshness characteristic of Beira Interior.
The 2019 grapes were hand-picked and carefully selected, then given a cold pre-fermentation maceration before controlled fermentation in stainless steel. Twelve months in French oak brought the varieties together and refined their tannins without sacrificing the wine’s high-altitude energy.
Tasting notes
Appearance
Deep ruby-garnet, still vivid through the centre.
Nose
Black cherry, bramble and violet are layered with juniper, cedar and a dusting of sweet spice.
Palate
Firmly built yet balanced, with dark fruit, dried herbs and fine-grained tannins supported by bright acidity. Oak contributes restrained notes of cinnamon and smoke, while a mineral edge lengthens the composed finish.
Food pairing
Pair with roast lamb, venison sausages, beef and ale stew or a mushroom and chestnut Wellington. Its structure also suits a firm, mature cheese such as Montgomery Cheddar.
Background story
Founded in 1932, Quinta do Cardo occupies a high plateau near Castelo Rodrigo in eastern Portugal. The estate’s altitude, granitic ground and surrounding mountains create a distinctive setting for wines with both depth and natural freshness.
Organic certification followed in 2009, placing Quinta do Cardo among the country’s early leaders in this field. The name comes from the milk thistles that grow on the property, plants closely connected with the region’s traditional cheesemaking.
