2019 Florao White, Quinta da Fonte Souto, Alentejo, Portugal
The Florão White represents the most approachable wine style from the Fonte Souto estate, made with all the attention to detail and care of the other estate wines, but with a more youthful profile intended for drinking young. Its freshness, balance and structure clearly identify it as wine born of the unique Fonte Souto terroir.
Aromas of white fruits, with apricots and pineapple coming to the fore and traces of tropical fruit. Very fresh on the palate, revealing fine acidity that highlights some minerality. Good volume on the palate with a sumptuous quality in perfect balance with the vitality provided by the precise acidity.
The 207-hectare Quinta da Fonte Souto was acquired by the Symington family in 2017 and is their first vineyard outside the Douro. Lying on the slopes of the São Mamede Range at an altitude of 500 metres in the Alentejo sub-region of Portalegre, the property benefits from cooler and wetter conditions than the hot Alentejo plain. The Fonte Souto wines express the freshness and elegance provided by the altitude, as well as the structure and complexity from the estate’s extensive collection of mature, low-yielding vines.
2017 Florao Red, Quinta de Fonte Souto, Alentejo, Portugal
The Florão Red represent the most approachable wine style from the Fonte Souto estate, made with all the attention to detail and care of the other estate wines, but with a more youthful profile intended for drinking young. Its freshness, balance and structure clearly identify it as wines born of the unique Fonte Souto terroir.
Aromas of red cherries fused with hints of pine forest and wet earth. The up-front fruit flavours are at the same time silky smooth, punctuated by forest fruits and delicate nuances of clove and peppers. A great all-round wine to accompany diverse foods, ready for drinking although it will repay keeping in bottle for another 3 or 4 years.
The hand-picked grapes are placed in small, shallow boxes and taken to the on-site winery. Manual sorting is followed by destemming and gentle crushing after which grapes are transferred to the fermentation vats. Fermentations are individually monitored, and the temperature and macerations are adjusted to maximise the potential of each fermenting batch.