Our final full day in the Alentejo took us south of Beja towards the Moura sub zone.
Herdade dos Lagos was a truly stunning visit. Situated in a 1,000 hectare nature reserve with lakes, Merino sheep, olive groves, storks nest, bat boxes and of course vineyards. The farm manager – Helena Ferreira Manuel took us on a magical walk down to one of the lakes and explained about the philosophy, the sustainability programme, the solar panels and of course the local grape varieties: Aragonez, Touriga Nacional, Alicante Bouschet, Tinta Caida, Alvarinho, Viosinho and Arinto.
Helena explained all the details with great passion and detail and everyone was fully absorbed by the tranquility of our location. We sat outside on a small terrace by one of the farm houses and enjoyed a delicious Aragones Sparkling plus a selection from their range. We sampled the honey from their local bees, jams and bread and embraced the quiet calming environment where everyone felt at one with nature.
It was hard to leave but leave we must, to head over to Herdade do Malhadinha. This was another beautiful estate which is created in 1998 by the Soares family in 1998. They have built a 600 hectare estate with a Michelin recommended restaurant, Relais & Chateaux accommodation, Lusitania horses, olive groves and of course vineyards. However, it was lunchtime so we headed straight into their elegant restaurant for a four course lunch: a tomato Tibora (chopped tomatoes on toast with goats cheese), a fish risotto, perfectly grilled pork and a sublime orange pie. All washed down with some delicious Tinta Muida and Viosinho.
We then took a quick tour of the winery and barrel cellar before arriving in the tasting room. We were hosted by Nuno – their head winemaker – and he gave us a masterclass in wine production, the yield idiosyncrasies of Antão Vaz and much more. It was a great experience which will be remembered by everyone.
Another quiet bus home but there was more to come…
As it was the final night, we had a dinner as well. I had briefed the restaurant Dom Joaquim that we had had a big lunch so we kept the menu quite light – mushrooms in coriander, roast chicken, and a crème brulé. A large format 3 litre bottle of Herdade dos Grous kept things afloat.
