A light pale, dry wine, which is best served well chilled or on the rocks or even as a long drink with tonic. A fragrant delicate wine that is crisply dry and fruity. It makes a perfect aperitif to accompany canapés.
The Carmo Vinhos Estate
Carmo Vinhos wines are produced at Henriques & Henriques Vinhos S. A.that was founded in 1850 by Joao Joachim Henriques. Associated are: Belem’s Madeira Wine Lda. (founded in 1932), Casa dos Vinhos da Madeira Lda. (founded in 1932), Carmo Vinhos Lda.: Carmo Vinhos was established in 1928 to ship Madeira wine to Sweden. In 1944, the company started to diversify its markets and included other Scandinavian markets and eventually Austria, Germany, the U.S.A. as well as Japan . For many years Carmo Vinhos were the producers and bottlers of Madeira wines for Harveys of Bristol for the British market and also for Australia , New Zealand and Denmark .
Carmo's wines have long been appreciated by many connaisseurs all over the world as fine classical Madeira wines
Henriques & Henriques is now the largest producer of Madeira wines in the island. Today the company is run by John Cossart whose father Peter Cossart entered the firm in 1938.
The Carmo Vinhos Vineyard
Contrary to most other Madeira wine producing companies, Henriques y Henriques owns some vineyards. In the 1990's they even established a new vineyard of 10 hectares (24.7 acres) which is accessible to machines. Also they built a new adega in Quinta Grande so that the company can work with state of the art equipment. All the vinification and estufagem (oven process) is done here. The wines then mature down in the Belem lodge.
Madeira lies isolated in the Atlantic some 400 miles west of the Moroccan coast. Its volcanic soil and sub-tropical climate produce grapes with flavors that are particularly intense and individual. The varied and distinctive styles of Madeira wine owe much of their character to gentle heating by the unique “estufa” process.
Carmo Vinhos Madeira Bual 10 Yr has depth, medium body, acidity and sweetness. Lively and full with delicious flavors of caramel and toffee and a lasting aftertaste. Delicious as a dessert wine. This wine demonstrates the perfection of the blender's art and is to be savored.
Carmo Vinhos Madeira Malmsey 10 Yr is richest style of Madeira. With a deep amber color, this intense wine has a complex flavor of walnuts, dried fruits, coffee and caramel. Full body hiding the acidity and a very long finish. An excellent accompaniment to coffee.
Carmo Vinhos Madeira Sercial 10 Yr is the driest style of Madeira, a light bodied wine with a distinctive nutty nose. An excellent apertif. The concentration at this age has produced a very attractive and interesting wine, with a long finish.
Carmo Vinhos Madeira Verdejo 10 Yr an amber medium dry wine with medium body and acidity. Rich aroma and flavor of dried fruits, nuts and caramel, showing a vibrant character, lengthy and well balanced. An excellent aperitif or as an accompaniment to pates.
Produced from 100% Tempranillo grapes, which are hand harvested from the Montebuena vineyard.
Brilliant deep ruby red color, fruity aromas .
Montebuena Red has a spicy vanilla bouquet and is smooth and fruity in the mouth with some well-integrated secondary nuances, full-flavored and a persistent pleasant finish. Pairs well with beef & lamb dishes, stews & cheeses.
Montepescini Chianti Colli Senesi is made from 90% Sangiovese and 10% Canaiolo.
Deep ruby red in the glass with an intense nose holding blackberry and violet notes. On the palate it is rounded and robust with hints of wild berries, dark cherry and spice. This Chianti has excellent acidity and a long and satisfying finish.
Aging: 8 months in French oak barrels and an additional 3 months in bottle
Vinification: 13 to 15 days of skin contact maceration.
Vineyards: south sun exposure at 350 meters of altitude (1150 feet)
Grapes: 90% Sangiovese and 10% Canaiolo
Pairs well with roasted red and white meats, aged cheeses, dishes with rosemary and garlic or mushrooms.
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
Convento Oreja Ribera del Duero Roble is made from 100% Tempranillo
Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.
Age of the vines: betwxeen 6 and 16 years old.
Vineyards' location: Comarca de Peñafiel.
Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days.
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.