Terras de Tavares 2002

Winery João Tavares Wines

Region Dão, Portugal

Grapes Jaen 60%, Touriga Nacional 40%
ProfileEarthy, light red fruit, a bit on the dried side. A little potpourri and forest floor round out the nose. Quite tannic as compared to the lighter and fresher nose, reminiscent of Nebbiolo. An incredibly difficult year, the wine was just released in 2017.
Grape GrowingSoil is mainly granite with some schist. Soil allows longer growing cycle and a slow ripeness which aids in deeper more intense wine. Vines are trained with a mixed system of cordon and double guyot. Organically farmed grapes. Use of green harvesting and crop thinning which restults in a yield of 3 tons per hectare. Biodiversity inlucdes chamomile, clover, serradella, grass and lavenders. Vineyards are surrounded with oaks and eucalyptus and a rich culture of birds, bees, ants and earthworms. 2003 was a cooler year so grapes were left on the vines 2 weeks longer to achieve ripeness.
WinemakingSpontaneously co-fermented with extended skin contact and no temperature control, left on skins for one week. Continuing lees contact in stainless steel for 6 months after fermentation. Not fined or filtered. Expect sediment. After tank, the wine is transferred and aged 36 months in old 400L French barriques, bottle aged in cellar ever since.
More About the WineJoão will tell you all he needs to make wine is grapes, water to clean his equipment and a touch of sulfur at bottling. He rarely uses products in the vineyard, and when he does he only uses topical organic treatments. In today’s world, this is about as minimal as it gets. João isn’t following a natural wine trend. This is how he and his father have always done it. His wine is released when he feel the vintage is showing at its best. He taste-tested the 2002 for many years until finally in February 2017, he said it was ready to go.

Wine Data



TA5.22 g/L

RS0.7 g/L

Sulfur49ppm, 13ppm free

SoilSlate and granite with high levels of clay

Altitude500-550m (1640-1804ft)

Vineyard Age80-85 years

Case Production1250

PairingLamb, Veal, Venison, Truffles, Mushroom ragu, Bolognese pasta, Boudin Noir, Liver Cuisines: French, Portuguese, Northern Italian, Central Italian, Russian, German, Moroccan, Turkish, Caucasian, Lebanese

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