Over the summer, Macau wine lovers were treated to a dinner with award-winning oenologist, Peter Bright, who introduced some of his wonderful Terras d’Alter wines at a wine dinner at the new Portuguese restaurant, Fado, at Hotel Royal.
The delicious menu included Alheira sausage on a crispy shell with turnip green pudding paired with Telhas White 2010; Octopus with punched potatoes in their jackets paired with Terra d’Alter Reserva Red 2009; and roasted veal with traditional Portuguese rice paired with Outeiro 2009.
The Terras d’Alter vineyards are located in the ancient wine growing region of Alentejo, and take advantage of hot dry summers and diverse soils ranging from granite and crystalline to slate. Gentle hills provide exposure to constant sunlight which assists the grapes in their maturation and plays a crucial role in their quality.
Australian Peter Bright has lived in Portugal since 1982 and has been responsible for producing a number of award winning wines, and was named ‘Red Wine Maker of the Year’ in 1992.
Under his guidance, Terras d’Alter has strived to develop premium wines based on family traditions and modern new world principles.
Terra d’ Alter Reserva 2009
A blend of 33% old vines, 33% Alfrocheiro, 17% Syrah and 17% Petit Verdot, it has notes of black fruits and spices, a balanced acidity, rich structure, harmonious and well-integrated oak, and a long soft finish.
Terra d’ Alter Reserva 2010
A blend of 80% Viognier, 10% Arinto and 10% Verdelho, it has intense notes of ripe apricot and pink grapefruit. Mineral flavours with white peach and apricot skin, give mouth filling richness, characteristic of the dominant variety.
Outeiro 2009
A blend of 50% Syrah, 47% Petit Verdot and 3% Alfrocheiro, there is great intensity with red and black fruits with notes of spices and mocha. Good acidity, structure and great complexity, abundant tannins, fine grained, with a creamy palate from barrel fermentation – a steel fist in a velvet glove.
Telhas 2010
On the top ridge of the vineyard, where the Viognier is planted, is the probable site of a Roman villa as this block is littered with terracotta tile fragments, hence the name 'Telhas' (Portuguese for 'roof tiles'). The handpicked fruit after crushing was left with the skins for two days before being fermented in new oak barrels and aging for 11 months – very similar to the traditional methods of Condrieu in Rhone.
Light gold with green reflex, it has a nose of apricots and greengage with a hint of toasty vanilla. A ripe full palate of the same fruit with a refreshing acid spine and slight grip on the finish to balance the rich fruit.
