Ramos Reserva

Ramos Reserva bottle image

Wine Description

This hand-crafted wine is a blend of native Alentejo grapes Trincadeira and Aragonez plus a touch of Syrah for added body. The fruit is sourced from 1,000 ft high schist and limestone vineyards surrounding the J Portugal Ramos Vila Santa winery. Unoaked, it is fresh and fruity while maintaining a plush mouthfeel.

Joao Portugal Ramos
J Portugal Ramos Winery
J Portugal Ramos Vineyard
Estremoz Castle
Winery Exterior
Marble Stone Lagares
Winery Aging Room
Winery
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Acclaim
Best Buy: “Showing the warmth of an Alentejo wine, this is ripe and full in the mouth, offering red berry fruits cut with juicy acidity. It’s a rich wine tinged with spice, finishing with a fresh aftertaste.”
— Wine Enthusiast, Apr 2015
“The 2013 Ramos Reserva is an unoaked blend of 60% Aragonez and 30% Trincadeira, with 5% Syrah and 5% Castelão. It comes in at 14% alcohol. A very nice value, this has flavorful young fruit, good balance and a little tension on the finish. The fresh fruit avoids candied nuances that wines at this level sometimes get. It is beautifully balanced and quite delicious. If it won't be the best wine to be aged from the Ramos stable, but it should still hold decently for a few years. That said, it's meant to drink young. Don't hesitate to dive in.”
— Wine Advocate, Mar 2016
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Vineyard & Production Info
Vineyard size
1,250 acres
Soil composition
Schist Calcareous Clay-Loam
Training method
Guyot unilateral, bilateral and unilateral Royat cord
Elevation:
1,000 feet
Vines/acre:
1,200-1,600
Yield/acre:
2.4-2.8 tons
Exposure:
Northern / Southern / Southwestern / Northwestern
Year vineyard planted:
1989-2003
Harvest time:
September
First vintage of this wine:
2009
Bottles produced of this wine:
500,000
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Winemaking & Aging
Varietal composition:
Trincadeira, Aragónez, and Syrah
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8 days
Fermentation temperature:
75-79 °F
Maceration technique:
Racking
Malolactic fermentation:
Yes
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Analytical Data
pH level:
3.6
Acidity:
5.1 g/L
Alcohol:
14 %
Residual sugar:
<4.0 g/L