Transcript Diapositivo 1 - Portuguese Wine

Producer Profile
Index
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Introduction...................................................................................................3
History...........................................................................................................4
Vineyards......................................................................................................6
Harvest..........................................................................................................7
Winery...........................................................................................................8
Wines.............................................................................................................9
Awards........................................................................................................18
Contacts.......................................................................................................20
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Introduction
• Located 60 kilometres to the north of Lisbon, on the left bank of the river
Tagus, the Herdade de Muge estate belongs to the Álvares Pereira de Melo
(Cadaval) family since 1648, when it was given to Dom Nuno Álvares
Pereira de Melo, 5º Count of Tentúgal, 4º Marquis of Ferreira and 1º Duke
of Cadaval, as dowry by marrying with Countess of Odemira.
• Its more than 5.000 hectares are explored, since 1989, by a family owned
corporation, Casa Cadaval – Investimentos Agrícolas, S.A., which is being
modernised and adapted to new markets through intensive investments,
namely in adapting to irrigation, developing the production facilities,
reconverting the vineyard, introducing new vinification technologies and
releasing new brands.
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History
• The year 1994 marked the shift in the strategy of wine marketing, from
bulk to bottled wine, which was supported upstream by the intensification
of the control of all stages of production, from the growing of the grapes
through to the vinification process and finally to the maturation in French
oak barrels.
• One of the facts that contributed most to the success of this strategy dates
back some 50 years ago when Count Karl von Schönborn, who was a wine
producer in the Rheingau in the Schloss Schönborn and in Franconia in the
Schloss Hallburg, following is marriage with Countess Graziela Álvares
Pereira de Melo (Cadaval)), suggested the plantation of Cabernet
Sauvignon, Pinot Noir and Trincadeira grape varieties in the Herdade de
Muge, in clearly marked single varietal plots. This decision enables us
today to vinify separately these varieties, and as a result, to individualise
the vinification of the grapes from these old vines that offer a unique raw
material.
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History
• To venture in exports is another significant aspect of this strategy with
increasing importance. With a work begun in 1996, Casa Cadaval wines are
today present in 18 different markets located in Europe, America, Asia, and
Africa.
• In 1997, a technological modernization program of the winery, aimed at
optimizing the potential of the grapes, was undertaken, allowing since then
the production of wines better suited to the demands of the markets where
they are available.
• Nowadays, Casa Cadaval, for its prestige and the facilities it boasts, which
include a wine store with a tasting room, also presents unique conditions
for wine tourism, thus being part of the “Rota da Vinha e do Vinho do Tejo”
wine route.
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Vineyards
• The vineyards currently in production occupy an area of about 50 hectares,
spread across 45 hectares of red varieties (Aragonez, Touriga Nacional,
Trincadeira, Pinot Noir, Cabernet Sauvignon, Alicante Bouschet & Merlot,)
and 5 hectares of white varieties (Arinto, Fernão Pires, Verdelho, Riesling,
Viognier), thus reflecting the current trends in wine consumption.
• Are installed in poor sandy soils, according to modern systems of training
and pruning, which guarantee better exposure and ventilation, compete to
avoid diseases and achieve more balanced maturations. Are equipped with
an automatic computerised drip irrigation system. Have yields which vary
between 3 and 6 tonnes per hectare, well below the average of the region,
enabling the production of very concentrated, high quality wines.
• Environmental concerns are a constant and led to the adoption of a
programme of integrated protection, which consists in the application of
environmentally friendly pesticides.
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Harvest
• The harvest is still predominantly manual.
• The pick up begins in mid-August due to the presence of a very premature
variety in Mediterranean climate, the Pinot Noir.
• With the cooperation of local workers the harvest continues throughout the
month of September, ending up in early November.
• The grapes, which are transported in 15 kg cases, reach the winery briefly
after its pick up, thanks to the proximity of the vineyards, thus being
crushed and processed before suffering the effects of the heat.
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Winery
• Started up in 1997, the technological modernization program of the winery
was completed in 2004. Today, the winery boasts extensive modern
facilities of winemaking, maturation, bottling and storage. It is also
equipped with a system for treatment of wastes from the activity developed
there.
• The total vinification capacity of 320,000 litres is divided in 18 stainless
steel fermentation vats, 3 open top fermentors for pelicular maceration, 2
troncoconic vats and 1 pneumatic press, with capacities between 2,000 and
25,000 litres. There are around 200 French oak barrels of 225 litres that
assure a maturation capacity of 45,000 litres.
• Current storage capacity of wine in bulk is 464,000 litres, divided into
stainless steel vats with capacities between 2,500 and 25,000 litres. The
warehouse of finished product has the capacity to store up to 150 pallets
with 80 cases of 6 bottles, or 72,000 bottles.
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Wines
• Brand:
– PADRE PEDRO White
• Profile
– This Vinho Regional Ribatejano white wine is made from a judicious
blend of Arinto and Viognier estate grown grapes.
• Tasting Notes
– Displays bright lemon green colour, intense fruity aromas with tropical
fruit notes, and soft, well balanced flavour with a refreshing finish.
• Recommendations
– Should be served at 12ºC, with fish or shellfish dishes, and can be
consumed now or stored up to 2 years in a cool dark place.
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Wines
• Brand
– PADRE PEDRO Rose
• Profile
– This Vinho Regional Ribatejano rose wine is made from a judicious
blend of Touriga Nacional, Aragonês and Merlot estate grown grapes.
• Tasting Notes
– Displays bright rose colour, pronounced fruity aromas with red fruit
notes, and a smooth, well balanced flavour with an elegant finish.
• Recommendations
– Should be served at 12ºC, with oriental cuisine or various salads, and
can be consumed now or stored up to 2 years in a cool dark place.
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Wines
• Brand
– PADRE PEDRO Red
• Profile
– This Vinho Regional Ribatejano red wine is made from a judicious
blend of Aragonês, Trincadeira, Cabernet Sauvignon and Merlot estate
grown grapes.
• Tasting Notes
– Displays bright ruby red colour, intense ripe red fruit aromas with
raspberry and cherry notes, and fruity, well balanced flavour with a
persistent finish.
• Recommendations
– Should be served at 18ºC, with grilled or roasted red meats, and can be
consumed now or stored up to 4 years in a cool dark place.
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Wines
• Brand
– PADRE PEDRO Reserva
• Profile
– Each vintage, the best lots of Touriga Nacional, Trincadeira, Alicante
Bouschet and Merlot estate grown grapes are selected in order to
produce this Reserva wine.
• Tasting Notes
– Displays bright, deep garnet red colour, pronounced ripe black fruit
aromas with floral notes of violets, full bodied palate with excellent
structure and balance, and a long, persistent finish.
• Recommendations
– Should be served at 18ºC, with red meat dishes or cheeses, and can be
enjoyed now or cellared for up to 8 years in a cool dark place.
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Wines
• Brand
– CASA CADAVAL Cabernet Sauvignon
• Profile
– This Vinho Regional Ribatejano single varietal wine is made
exclusively from Cabernet Sauvignon estate grown grapes.
• Tasting Notes
– Displays deep garnet colour, intense black fruit aromas with
blackcurrant and spicy notes, full bodied palate with smooth tannins
and a long, persistent finish.
• Recommendations
– Should be served at 18ºC, with meat dishes or strong cheeses, and can
be consumed now or stored up to 10 years in a cool dark place.
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Wines
• Brand
– CASA CADAVAL Pinot Noir
• Profile
– This Vinho Regional Ribatejano single varietal wine is made
exclusively from Pinot Noir estate grown grapes.
• Tasting Notes
– Displays pale ruby colour, ripe red fruit aromas with cherry notes and
traces of spices, and well balanced, soft flavour, with an elegant,
lingering finish.
• Recommendations
– Should be served at 18ºC, with fusion cuisine or vegetarian dishes, and
can be consumed now or stored up to 6 years in a cool dark place.
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Wines
• Brand
– CASA CADAVAL Trincadeira “Old Vines”
• Profile
– This DOC Ribatejo single varietal wine is made exclusively from
Trincadeira estate grown grapes, from more than 50 year old vines.
• Tasting Notes
– Displays bright, deep ruby colour, pronounced red fruit aromas with
herbaceous and spicy notes, smooth flavour with excellent structure
and balance, and an elegant, persistent finish.
• Recommendations
– Should be served at 18ºC, with red meat dishes or cheeses, and can be
consumed now or stored up to 8 years in a cool dark place.
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Wines
• Brand
– MARQUESA de CADAVAL
• Profile
– This DOC Ribatejo red wine is made only in exceptional vintages from
a judicious blend of Touriga Nacional, Trincadeira and Alicante
Bouschet indigenous estate grown grapes, from more than 50 year old
vines.
• Tasting Notes
– Displays bright, opaque garnet red colour, concentrated ripe black fruit
aromas with floral notes of violets and traces of spices, full bodied
palate with excellent structure and balance, showing smooth tannins
and an elegant, very persistent finish.
• Recommendations
– Excellent with food or by itself, will accompany meat dishes and
various cheeses, and can be enjoyed now or cellared for up to 10 years
in a cool dark place.
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Awards
• Decanter World Wine Awards
– Silver Medal
• Marquesa de Cadaval 2003
– Bronze Medal
• Padre Pedro Reserva 2001
• Herdade de Muge Red 2002
• International Wine Challenge
– Bronze Medal
• Casa Cadaval Trincadeira 2000
• Herdade de Muge Red 1999
• International Wine and Spirit Competition
– Silver Medal
• Herdade de Muge Red 2001
– Bronze Medal
• Padre Pedro Red 2000
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Awards
• Challenge International du Vin
– Gold Medal
• Casa Cadaval Cabernet Sauvignon 1996
– Silver Medal
• Herdade de Muge Red 2000
• Concours Mondial de Bruxelles
– Gold Medal
• Marquesa de Cadaval 2005
– Silver Medal
• Casa Cadaval Trincadeira 2005
• Padre Pedro Red 2006
• Sélections Mondiales des Vins Canada
– Silver Medal
• Padre Pedro Red 2006
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Contacts
• Address
– Rua Vasco da Gama - 2125-317 Muge - Portugal
• Telephone
– +351 243 588 040
• Fax
– +351 243 581 105
• Email
– [email protected]
• Website
– www.casacadaval.pt
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