JULIAN REYNOLDS GRANDE RESERVA

VARIETIES: 40% Alicante Bouchet, 40% Trincadeira, 20% Syrah

COLOR: Deep ruby color.

NOSE: Fresh red and dark fruit aromas, with wild herb notes. 

PALATE: Elegant and fine tannins, with bold dark fruit flavors, with a bright and lengthy finish, and a wonderful balance of fruit and toasted notes. 

WINEMAKING: The grapes, cultivated with great care and strict control to reduce production to 4.000kg/ha, were harvested at night in separated lots by varieties and taken to the winery, selected, clean and separated from the sticks. The berries were poured, in full grain without pressing, into Seguin Moreau French oak vats for fermentation with temperature control. After a long fermentation period, the wine is transferred to S: Moreau oak barrels for the malolactic fermentation, settling and rounding in wood during 12 to 24 months depending on the variety.
The different varieties are blended and bottled at the state to age in the cellar for at least a period of 5 years before it is released.

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CARLOS REYNOLDS

VARIETIES: 40% Aragonez, 40% Trincadeira, 20% Alicante Bouchet

COLOR: Deep pomegranate color.

NOSE: Fresh red fruit aromas, and delicate floral notes. 

PALATE: Easy drinking wine, with red fruit flavors and sweet notes on the finish, with nice structure and balanced acidity. 

WINEMAKING: The grapes were collected from the own vineyard, close to the winery, after a strict selection to reduced production. The harvest was carried out at night. The different varieties fermented separate in Seguin Moreau French oak vats at controlled temperature enlarging the process as much as possible. 50% of the grapes are aged for a period of 8 months in Seguin Moreau French oak vats with 225 liters of capacity. The others 50% were aged into 10.000 liters French coopers from Seguin Moreau. The bottles rest in the cellar for at least 3 months before they leave the winery.

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GLORIA REYNOLDS

VARIETIES: 50% Alicante Bouchet, 50% Trincadeira

COLOR: Deep pomegranate color.

NOSE: Intense aromas of dark berries, dark chocolate, and exotic spices on the nose. 

PALATE: Complex, yet smooth and round on the palate, with fresh red and dark fruits flavors, well integrated tannins and and fine texture.

WINEMAKING: The grapes were harvested manually with small boxes in the vineyards of Herdade da Figueira de Cima, which surround the winery. The majority of grapes will ferment in 5,000 L tanks of French oak from Seguin Moreau with controlled temperature, and part aged later in 225 Liter barrels of French oak of the same cooperage during 24 months. Lightly filtered, then the bottles are aged at least one year before entering the market. 

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JULIAN REYNOLDS RESERVA

VARIETIES: 40% Alicante Bouchet, 40% Trincadeira, 20% Syrah

COLOR: Deep ruby color.

NOSE: Fresh red fruit aromas, with well integrated toasted oak notes. 

PALATE: Elegant and fine tannins, with bold red fruit flavors, with a bright and lengthy finish

WINEMAKING: The grapes were collected from the own vineyard close to the winery after a strict selection to reduce production. The harvest was carried out at night. The different varieties were fermented separately in Seguin Moreau French oak vats at controlled temperature forcing a longer period of time. The wine was aged for a period of 12 months in Seguin Moreau French oak barrels. The bottles rested in the cellar for 18 months before they left the winery.

www.reynoldswinegrowers.com

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