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Pioneiro Red Wine Vinho Regional Peninsula de Setubal 2016

ID No: 445664
Our Price: $12.00 $10.00
 $10.00 
Country:Portugal
Grape Type:Castelao
Winery:Venancio da Costa Lima
Organic:Yes
Product Description

Pioneiro Red Wine Vinho Regional Peninsula de Setubal is made from 60% Castelao (also known as Periquita), 30% Aragones and 10% Syrah

Aged 5 months in French oak barrels

The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision. 
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

Castelao: as the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as "Periquita" or "Joao de Santarem", although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 15 year old vines planted on sandy soils.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation. 
It was aged 5 months in French Oak barrels.
Wine was slightly filtered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.

Winery: Venancio da Costa Lima

Venâncio da Costa Lima was born in 1892 in the town of Quinta do Anjo, at the heart of a modest family. His mother died when he was very young and he was raised by his aunt and uncle, on a farm. Due to his father’s profession (a butcher), Venâncio’s first job was as a livestock tradesman to the region’s butcheries.
He quickly diversified his business, trading essentially in agricultural products.

In 1914 he founded the Casa Agrícola Venâncio da Costa Lima, in Quinta do Anjo. Primarily focused on selling wine, olive oil and grain, the firm later specialised exclusively in the production and sale of wine.
Between the 1930’s and 1950’s, Venâncio da Costa Lima was the second largest wine producer in the region.

During his lifetime, he became a highly recognised and esteemed person in the region, occupying the following positions:

- Chief-leader of the Quinta do Anjo township
- Councilman of the Setúbal Municipality 
- Mayor of Palmela (1937-1946), carrying out remarkable work for the Council
- Owner in the Agricultural and Restaurant industries

He died on November 1st 1956, at the age of 64. This being the date for the local celebrations in the town where he was born, that year they were cancelled entirely due to the great dismay that his death provoked in the region.

Because he was childless, Venâncio bequeathed the winery to his six nieces and nephews who, from that time on, specialised in this region´s wines (Moscatel, red and white). Having passed through four generations, this winery remains a family business, managing 3 million litres annually.
It is currently in an investment phase, rebuilding the entire production area. 
Recently recognised as producer of the "Best Muscat in the World "- Muscats du Monde 2011, this company has projected its name on a large scale and works daily towards producing the best wines in the region.

Venancio da Costa Lima Winery

Venâncio da Costa Lima is one of the oldest wineries in the Palmela region, beginning its activity in 1914.
Still a family business, this winery is already in its fourth generation.
As a producer of Table Wines, Certified Wines (Setúbal Peninsula Regional wines & DO Palmela wines) and Setúbal Moscatel, this company maintains its goal: to produce wines that are current and modern, but always display the profile and characteristics of a wine from this region. We also produce what is considered one of this region’s ex-libris: 

the Setúbal Moscatel. 
Always striving to perfect the art of wine making, this company’s journey has involved constant technological modernisation, enabling the quality of our wines to evolve.
Recently recognised as producer of the Best Muscat in the World (Muscats du Monde 2011), this winery has invested in its portfolio, image and notoriety, working daily to build a company that is current and competitive.
Get to know our story and discover this region’s flavours!

 

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Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

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Review:

90 PTS - Silver Medal - Decanter WWA

 90 Points
Riebeek Cabernet Sauvignon 2017

Riebeek Cabernet Sauvignon is made from 85% Cabernet Sauvignon,15 % Shiraz.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Keermont Red Blend 2013

Keermont Estate Reserve Red Blend is made from 36% Merlot, 27% Cabernet Sauvignon, 17% Cabernet Franc, 10% Malbec, 6% Syrah, 4% Petit Verdot

The Keermont Estate Reserve is the winery's flagship red blend. With this blend they aim to bring to life the nuances of both the terroir at Keermont Vineyards and the particular vintage.

Venetian red in color, this wine exudes complex aromas of ripe cherry, wild berries, and dusty 'fynbos'. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish.  

All grapes are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 meters above sea level in the valley between the Stellenbosch and Helderberg mountain ranges and have a variety of aspects from North East to West facing.

Small batches of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in French oak barrels (20% new) before being bottled by hand without filtration

Review:

"This 2013 Estate Reserve was previously known as just "Keermont" since the estate wanted to keep the wine before release. A lot of fruit was lost to wind during flowering, ergo there is a little more Cabernet in the blend. The wine spent 22 months maturing in French oak barrels (20% new) before being bottled by hand without filtration on December 22, 2014. It has a precise, detailed bouquet of blackberry, raspberry, cold stone and just a touch of iodine. The palate is medium-bodied with crisp acidity and quite strict tannin, grippy in the mouth, yet very elegant, presenting a lingering, almost Saint-Julien-like finish. Give this another year in bottle and you will have a very fine wine in your possession. - Neal Martin"

- Vinous (August 29th 2018), 92 pts


"This is Keermont’s flagship wine, the first wine made under the label in 2007. It sees 2 years in oak and is kept in bottle another 2 years before release. Richly aromatic with spice and fynbos/herbal notes. Fabulous, layered texture of rich, dense dark red fruit seamlessly integrated with toasted oak. A blend of 36% Merlot, 27% Cabernet Sauvignon, 17% Cabernet Fanc, 10% Malbec, 6% Syrah and 4% Petit Verdot. 14.5% alc. Alex has been gradually increasing the percent of Cabernet Franc in this wine over time."

- International Wine Review (January 2019), 92 pts

 

 Vinous Antonio Galloni: 92 92 Points
Vinsacro Dioro Rioja 2015

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

 


Review:

"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts

"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts

"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."

- Jeb Dunnuck (March 2019), 93 pts


 Vinous Antonio Galloni: 93 Wine Advocate: 92 93 Points
Bonny Doon Clos de Gilroy 2018

Bonny Doon Clos de Gilroy is made from 88% Grenache and 12% Mourvedre.

For a long time Randall Grahm went to bed aïoli, clovèd in nothing but the barest essential oils. The Wine Formerly Known as Clos de Gilroy (TWFKaCdG) pays homage to the quaint, rustic town of Gilroy, the spiritual locus of all matters alliaceous. However, note well, the fruit for this wine does not, despite its name, derive from Gilroy, but instead primarily from the vivaciously scented Alta Loma vineyard in the Arroyo Seco region of Monterey County, accompanied by equally expressive Grenache from Rancho Solo, located just outside the wind-swept, tumble-weeded town of Soledad. (Il faut souffrir.) Grenache is really the star of the show, and it exhibits all the hallmarks of exceptional coolth—bright raspberries, red fruit, esp. black currant, with a strong suggestion of black pepper and mint, a whiff of dark earth, and a supple, lingering finish.

Bonny Doon Vineyard aims for weapons-grade fruit from their sundry Grenache vineyards, with the intent of producing killer Cigare, but sometimes they end up Clos (but no Cigare). A somewhat more elegant Clos de Gilroy than one has typically seen in years past, this wine has the elegance of a Proustian madeleine, and supports the notion that Grenache is the stylistic analogue (writ South) of Burgundian Pinot noir. This wine is exceptionally spicy, peppery and perfumed, and pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak. Best served with a slight chill, especially as the weather warms up.

Bonny Doon Vineyard’s winemaking practice is exceptionally light-handed, with minimal intervention and manipulation. The 2017 Clos de Gilroy was created from grapes deriving from three cool climate Monterey County vineyards as well as one warmer (but older and wiser) side in Contra Costa. The fruit was hand-sorted, gently destemmed, and cold soaked to enhance flavor and persistence.

Varietal Blend: 88% Grenache, 12% Mourvedre.
Vineyards: 34% Alta Loma, 39% Rancho Solo, 15% Ventana, 12% Del Barba
Appellation: Monterey County
Alcohol by Volume: 13.6%
TA: 5.5 g/L
pH: 3.72
Production: 2,425 cases
Serving Temperature: 53-55º F
Optimal Drinkability: Drinkable upon release, 5+ years ageability

Pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak. Best served with a slight chill, especially as the weather warms up.


Thorn Clarke Shotfire Quartage 2013

WEBSITE ONLY SALE

Thorn Clarke Shotfire Quartage is made from 45% Cabernet Sauvignon, 22% Cabernet Franc, 21% Petit Verdot, 10% Merlot.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine. Harvested in March 2013.

 


Review:

(aged in new and used French oak for a year): Youthful purple. Expressive aromas of ripe blueberry, dark chocolate and incense, with a peppery nuance adding urgency. Densely packed but lively as well, with hints of lavender, mocha and black pepper complementing pliant black and blue fruit flavors. Closes with building sweetness, a touch of smokiness and even tannins that fold slowly into the wine's plush fruit. - Josh Raynolds
- Vinous (March 2016), 90 pts

 Vinous Antonio Galloni: 90
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Pioneiro White Wine Vinho Regional Peninsula de Setubal 2017

Pioneiro White Wine Vinho Regional Peninsula de Setubal  is made from 70% Fernao Pires and 30% Moscatel Graudo

Aged on the fine lees for 5 months in stainless steel tanks

The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision. 
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.

Yellow citrine. Intense floral aroma with notes of tropical fruit, balanced and fresh flavor. A modern profile and young wine.

Made from 15 year old vines, planted on sandy soils. 
Upon arrival at the winery, the grapes are destemmed and pressed gently with a pneumatic press. Then, the juice is transfered in a temperature-controlled stainless steel tank in order to start the alcoholic fermentation. 
The wine didn't go through malolactic fermentation.

Pairs with fish or white meat dishes, shellfish and salads

Wonderment Wines Burton Ranch Zinfandel 2016

The Sciandri family, they are wonderful people. Mr. Sciandri was a firefighter. When he retired from the fire department, he planted some vines in the Coombsville AVA, near the Caldwell vineyard, with plans of selling the fruit to some esteemed wineries. The Sciandri family asked Hank if he would consider purchasing fruit and making a Cabernet from their vineyard. Hank wanted to support the family, and he also knew the vineyard was in a prime location (plus he has complete belief in his winemaker). Hank took 5 tons of Cabernet fruit from the Sciandri family in 2017. He made just 200 cases. This wine is entering the market with rave reviews from Hank’s largest critics. He wishes he could’ve made twice as much!

The Vineyard:

Our Cabernet Grapes came from The Sciandri Vineyard in the Coombsville area just east of the city of Napa. The 4 acre vineyard, planted with clone 337 has a western exposure that stays cool thru influences of the San Pablo Bay.  This allows for long hang time that usually harvests at the end of October. The soil is well drained rocky hillside, primarily Hambright-Rock outcrop complex and Coombs gravelly loam.

The Grapes:
The grapes came in small-berried, deep black-blue and loose on the clusters. Following a five day cold soak, the fermentation took seven days followed by a 14-day extended maceration. After which the wine was pressed and transferred to small French Oak barrels for aging. The wine was bottled in summer 2019 after twenty months of maturation in 80% new French oak barrels.

Aromas of dark plum, cassis and anise meld seamlessly with savory dried herbs.  The mouth transforms into raspberry sweetness and a mineral note. This palate coating wine has a great toasted oak long finish. Wonderful now, this wine will however benefit from further bottle ageing reaching its peak in 3 to 6 years but drinkable for 10 years.  Only 200 cases produced.






Review:

From a vineyard situated in Lake County that dates back to the 1880’s. Ruby red in color. 14.5% ABV. Pretty nose of red fruits, flowers and baking spices. Medium body with bright acidity. Fresh and elegant. Bing cherry, raspberry, strawberry and a touch of peach on the palate. The finish is exquisite. Drink over the next 2-4 years. $35 at the winery and retail.  Zinfandel Chronicles  93 points.

“Lively and sleek, with floral raspberry, bay leaf and pepper flavors that glide toward refined tannins. Drink now through 2025.—T.F.  Wine Spectator, Insider Vol 14 No. 47 : March 31st, 2019 – 92pts

Carmo Vinhos Madeira Bual 10 Yr

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.

Cazaux Vacqueyras Cuvee des Templiers 2016

Cazaux Vacqueyras Cuvee des Templiers is a  blend of 50% Syrah, 50% Grenache.

Deep color. Intense and persistent red fruits, spice and violet aromas. Intense black cherry, blackberry, blueberry and cherry flavors. Explosive fruit tannins give the sweet, creamy flavors structure and focus, bright and uplifting on the finish.


Enjoy this wine when young with grilled beef and bearnaise sauce, lamb and thyme. After 7-10 years excellent with game meats.

Review:

"The medium ruby/purple-colored 2016 Vacqueyras Les Templiers checks in as an even split of Grenache and Syrah brought up all in tank. Terrific notes of cedary spice, pepper, sous bois, and assorted red and black fruits all give way to a medium to full-bodied, pure, elegant red that has fine tannin and good acidity. It's downright classy and will flesh out with a year in bottle and keep for 7-8 years."

- Jeb Dunnuck (September 2018), 92 pts


 92 Points
Landes Cuvee Prestige Lussac Saint Emilion 2016

Landes Cuvee Prestige Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep dark ruby intense color
Aroma: racy and aromatic nose with aromas of ripe red fruit, floral notes, wood and spice with a touch of vanilla.
Taste: this wine has a good structure and some powerful aromas of raspberries, blackcurrant, vanilla and it is powerful with a complex finish. The oak is present but not dominant. The tannins are quite well integrated already.

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Review:

"A selection of 100% Merlot aged 16 months in new French oak, the smaller production 2016 Chateau des Landes Cuvée Prestige is a solid step up from the Cuvée Tradition and offers medium to full-bodied richness as well as fabulous notes of crème de cassis, spice, tobacco, and subtle earthy characteristics. It has notable purity and freshness, fine tannins, and shows the style of the vintage beautifully. Drink it any time over the coming decade."
- Jeb Dunnuck (March 27th 2019), 91+ pts

 91 Points
Maltus Lalande de Pomerol 2016


Maltus Lalande de Pomerol is made from 80% Merlot and 20% Cabernet Franc.


This is the newest project from Nicolas Lassagne (Chateau des Landes). 
He acquired this 2.5 ha (6.17 acres) parcel in 2015.

Beautiful sustained deep purple color
The Bouquet is rich, generous, complex and reveals notes of black fruits.
The palate is round and powerful with some good integrated tannins. The finish is long and structured.

Origin of the name: 
History tells us that the origin of the Château Maltus goes back to the Middle Ages, in the time of the crusades. The Order of Malt, well implanted on the land named Lalande de Pomerol, cultivated for the first time vines on the grounds of the Château Maltus.

Review:

"This structured wine is dense and packed with ripe, jammy Merlot. The richness of the wine is balanced by acidity and emphasized by the dark chocolate and full aftertaste. Drink the wine from 2022. - Roger Voss"- Wine Enthusiast Magazine (May 209), 90 pts


"A blend of 80/20 Merlot and Cabernet Franc, the 2016 Chateau Maltus spent 18 months in French oak before bottling. This deep ruby/purple-colored Lalande-de-Pomerol boasts outstanding notes of chocolate covered cherries, blackcurrants, dried earth, and licorice. With medium body, a rounded, mouthfilling texture, and supple tannins, it’s an incredibly charming, delicious 2016 to drink over the coming 8-10 years."

- Jeb Dunnuck (March 27th 2019), 90 pts


 Wine Enthusiast: 90 90 Points
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