The Enthusiast - September 2024

 As we enjoy the final days of summer, winemakers are entering their most intense season – the grape harvest has officially begun! This crucial time represents the peak of a year’s dedication in the vineyards, where the balance of timing and precision will determine the quality of the wine. Grapes must be harvested at the perfect moment, capturing the ideal ripeness unique to each variety and wine style. Winemakers now face the challenge of nature’s unpredictability, relying on their expertise and swift action to turn these carefully nurtured grapes into exceptional wines, setting the stage for the next vintage.

Wine descriptions below, and if you run out, you can order more from The Cellar.

Don’t forget, you can look up past boxes in The Archive.

Astronauta, Chardonnay

[grape/vintage] Chardonnay / 2023

[region] Lisboa

Not your typical winemaker. Not your typical Chardonnay. Anibal Coutinho hops around Portugal in his spacesuit making amazingly interesting and affordable wines, and this brand new Chardonnay is no exception. Minimal oak, lots of character and versatility. Smells like a basket of fresh-picked pears wrapped in a fresh morning breeze and tastes like a lemon tart wrapped in a custard cream.

Totally yummy with a melanzane a la parmigiana, a pan-seared salmon fillet or a juicy pork tenderloin with fig and apple.

Read more about it in The Cellar.

Casa Américo, Alfrocheiro

[grape/vintage] Alfrocheiro / 2018
[region] Dão

The Alfrocheiro grape is native to the Dão region and this monovarietal smells and tastes like the flinty, rocky hills of its motherland. Dense, dark and devilish, it will inspire you either to finally finish that novel you’ve been writing for 20 years or talk nonsense deep into the night.

Pairs well with grilled prime red meats like a juicy picanha or t-bone, or a hearty game stew. Decant for at least two hours.

Read more about it in The Cellar.

Astronauta, Aragonez

[grape/vintage] Aragonez / 2022

[region] Alentejo

Pure and poetic in a Charles Bukowski kind of way, like being slappped on the face with a dusty metaphor of cork trees, ripe plums and a rusting old tractor while a barefoot kid steals your wallet. Fresh and deep and happy when washing down a Quiejo de Nisa or a grilled chouriço.

Would be very happy with a local charcuterie board, a nice fatty, grilled chouriço or steak, or a rich, creamy pasta carbonara.

94 Points from Mr. Robert Parker!!!

Read more about it in The Cellar.