Touriga Nacional is a variety that I have been working with, sometime successfully, sometimes not, since 2007. My first experiences were during vintage 2003 working in the Duoro for Taylors. The unfortified pressings were superb, and I thought I would love to make dry red with the variety. Another project began…
Touriga grapes were picked in late March and fermented for two weeks on skins using natural yeasts. Maturation in 30% new French oak utilised a mix of barriques and puncheons. Two rackings and regular topping are the only time the wine is disturbed after a naturally induced malolcatic fermentation with 24 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 6 months spent in bottle prior to release. The traditional approach used to make Coates wines precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in February of 2014.
Inky crimson red in colour. The lifted aromas show bergamot and fruit pastille notes amid perfume, mulberry and savoury oak. The generous palate displays ripe red and black fruit notes along with hints of sous bois and a dash of mocha. Soft, velvety tannins support the long finish.. Drink now to 2025. 140 cases made.
Alcohol – 14.1% by volume Residual sugar – < 1.0 g/L
Total Acidity – 6.4 g/L Volatile Acidity – < 0.65 g/L
pH – 3.60 Sulphur Dioxide – 77 mg/L Total; 33 mg/L Free