Description
One UK newspaper named Rocksand Shiraz among its ‘12 Best Portuguese Wines’, giving it the title of best for a meat feast’!
The secret to its luscious, fruit-packed weight is the sandy soils, which hold little rain for the vines, plus the unrelenting hot sun of the Setúbal Península. The result is a very modest yield of small berries crammed with juicy flavour and spice
Award-winning winemaker Jaime Quendera is forging a worldwide reputation for Setúbal’s rich, bold reds, at affordable prices, too.
A few months' ageing in French oak barrels has lent a gorgeous, spicy, vanilla lift to a wealth of ripe black fruits. This is a fine treat to serve with spicy chorizo sausages, a hearty stew or any roast.
