Vintage Character Bacalhoa Quinta do Carmo Reserva Tinto 2017 is an Alentejo red made from two varieties: 60% Alicante Bouschet and 40% Aragonez. Aragonez was picked at the start of September from the schist-rich Cabeça Alta site, and Alicante Bouschet from clay over marble and schist followed in mid-September. Those two picking dates and soil settings are the harvest story of this bottle. Separate vinification and fifteen days of post-fermentation maceration preceded eighteen months in new French oak. It is dark-fruited and structured, with mature, sweet-feeling tannins. The slightly earlier Aragonez and the later Alicante bring complementary red and dark fruit.
Tasting Profile & Food Pairing Its dark garnet colour introduces wild berry and red-fruit aromas, with spice, smoke and vanilla from maturation. The palate is full and layered, with mature tannins that soften as the wine opens and carry the fruit into a long finish. Food with both savour and texture suits the style: oven-roasted lamb, grilled pork and aged hard cheese.
Winery Background Quinta do Carmo selects its strongest red lots for the Reserva bottling. The property near Estremoz lies between cork oak, forest and pasture; clay, marble and schist contribute different parcels to the blending decision. Varieties are vinified apart, then held for eighteen months in French Allier oak for this Reserve style. Bacalhoa acquired the estate in 2008, after its earlier joint venture with the Lafite Rothschild group, and kept the focus on Alicante Bouschet and carefully chosen maturation.