92 Punkte Robert Parker
Mark Squirez 28. August 2014
The 2011 Cabernet Sauvignon was seen as a preview look at the winery. Aged for 12 months in 300-liter French oak, it comes in at 14.5% alcohol. Every now and then, Mouro has dabbled in Cabernet. In some respects, it is mightily impressive, one of the most impressive Cabernets I’ve seen from Portugal in most respects. Intense, powerful, beautifully structured, bright and refreshing, it has some hallmarks of brilliance. It also has one of the key issues I find with a lot of Portuguese Cabernet: it’s a bit green. If you don’t mind that herbaceousness, or even like it, you will swoon for this. Others may be a bit more restrained in their enthusiasm. In the marketplace now, this can’t be questioned on one thing: how well-made this is in general. Drink 2016-2030.

Klima: mediteranes Klima, mit heissen Tagen und kühlen Nächten während der Reifephase.
Rebsorten: 100% Cabernet Sauvignon.
Weinbereitung: Handlese in 20 Kilo Boxen, traditionell mit den Füssen zertretene Trauben, temperaturgesteuerte Vergärung im Stahltank und hydraulisch gepresst.
Ausbau: 12 Monate in 300L Fässern aus französischerEiche.

94 Punkte Robert Parker
Mark Squirez 31 Dezember 2015

The 2011 Tinto Gold Label, scheduled for release in January 2016, is a blend of 55% Alicante Bouschet, 25% Aragonez, 10% Touriga Nacional and 10% Cabernet Sauvignon, mostly aged for 18 months (although some of grapes may have seen as much as 24 months) in new 300-liter French oak barrels. It comes in at 14.5% alcohol. If the 2010 Gold Label reviewed this issue was a nice achievement in a more irregular vintage, this Gold Label is in a vintage that was wonderful to most everyone in Portugal. It is very good, but it seems curiously understated for the brand. One of its hallmarks is its balance. It is remarkably elegant, although not overly concentrated. Yet, it's also chock full of flavor and lingering on the finish. It is already showing some complexity, some herbs and beefy nuances on the finish that make it intriguing. That said, it is a touch underwhelming at times, despite its virtues. This Gold Label that won't be as dramatic as in some years. However, the more you sit with it, the more you'll want to drink it. The only question at this point is how good it gets. I'm going to be a bit understated myself just now, even if I can't completely ignore what it does so well.


Klima: mediteranes Klima, mit heissen Tagen und kühlen Nächten während der Reifephase.
Rebsorten: 45% Alicante Bouschet, 30% Aragonez, 15% Touriga Nacional and 10% Cabernet Sauvignon.
Weinbereitung: Handlese in 20 Kilo Boxen, traditionell mit den Füssen zertretene Trauben, temperaturgesteuerte Vergärung im Stahltank und hydraulisch gepresst.
Ausbau: 18-24 Monate in 300L Fässern aus französischer Eiche.

Wie der Zagalos, ist auch der Quinta do Mouro Vinho Regional Alentejano tinto 2012 Estremoz ein wahres Schnäppchen für die Qualität, die man ins Glas bekommt. Das sieht man auch hier an der Expertenbewertung:

Verkostungsnotiz von Mark Squirtes vom 31. Oktober 2017: