The goal we set ourselves this year was to bring a better quality product to market thus improving the price : quality ratio for our consumers. By pruning hard to control yield we hope to increase the intensity of flavour in each berry. The winter extremely dry with below average rainfall for the region although we did not have too many winter days with near or below freezing temperatures. The plant life cycle begun as usual in early March with bud burst on the white and early red (Alicante Bouschet and Aragones) varieties. Early canopy formation was mostly clean and unhampered by disease. The temperature and sunlight hours were about normal for this time of year. There were no significant wind events during bud burst and early shoot growth so we did not lose too much canopy. As the daytime temperatures began to climb in late April and early May shoot growth became exponential almost to the extent of being visible to the naked eye. Vineyard work became about managing the leaf volume so that we could get machinery through to complete our spray and fruit exposure programs. Our white varieties matured slightly later than normal and sugar and phenolic ripeness was well matched. However veraison in the reds was over two weeks later than last year. The ripening and maturation stages of the cycle were accompanied by near perfect weather with hot clear days following cool nights. The resulting diurnal temperature variation should give us some clear, clean intense varietal fruit flavour.
Country of Origin: Portugal
Region: Lagoa, Algarve.
Appellation: Vinho Regional
Wine Style: White table wine.
Varietal Constituents: 100%
Viognier from selected blocks.
Bottling and Maturation: 6 months in stainless steel vats.
Vineyard Area: 2Ha
Soil: Free draining sandy loam.
Appearance: Soft straw yellow in color with shades of green.
Aroma: Presents an intense perfumed aroma with vibrant floral notes plus peach and apricot.
Palate: Holds a balanced acidity leading to a long and fresh finish, but finally reappears with floral and ripe fruit notes.
Res Sugar: 2.g/l
Volatile Acidity: 0.48g/l
Total Acidity: 6.2g/l
Total So2: 124 mg/l
Temperature: For serving: 10ºC
Food Ideas: Sea bass in salt crust with saffron risotto and fennel; Seafood Cataplana; Open flame grilled lobster, Asian infused cuisine; Sushi and Sashimi
Bottles produced: 1500 bottles.
Our purpose at the Adega do Cantor is to make wines that reflect the warmth, colour and diversity of our region; wines to partner fantastic cuisine. The wine, from selected blocks of Viognier vines, begins fermentation in stainless steel at very low temperatures. It is then matured in stainless steel vats prior to filtration and bottled with minimal handling within ten months of vintage.
Adega do Cantor - Sir Cliff Richard