Here's what the Murphy's Wine Team is drinking this month...
Take a moment and transport yourself to the sunny region of Alentejo, Portugal. Here you’ll find gorgeous beaches surrounded by steep rocky cliffs, gentle rolling hills sprinkled with cork, oak, or eucalyptus trees, and diverse, colorful architecture. Just add flavorful, well-spiced food and incredible wines and suddenly you’re in a culturally rich paradise!
Port is one of the most notable wines produced in Portugal. Of the five varietals used in Port production, Touriga Naçional is often deemed the jewel of Portuguese wine due to its deep color and robust flavor profile. Whereas Port is often fortified, sweet, luscious and oak aged, Fitapreta brings us a completely new expression of Touriga Naçional that is bright, juicy, plush and fresh.
A Touriga Vai Nua uses wild yeast fermentation, undergoes a partial carbonic maceration and is unoaked. All of these choices are made in the winery by Antonio Maçanita, who wants us all to experience Touriga like the winemakers do, before any processing. Hence the English translation, “The Touriga Goes Naked.”
Enjoy this aromatic libation with a slight chill and some charcuterie on a sunny day at the park. I promise, you will not be disappointed. Cheers!
Wine Shop Manager
The spirit of “old California winemaking” is at the heart of Monte Rio Cellars, a project between famed winemaker Pax Mahle and his longtime friend, sommelier Patrick Cappiello. They work only with organically farmed, family-owned vineyards and keep the winemaking simple: whole cluster fermentation, native yeasts, neutral oak. The 2020 Skull Red is a blend of zinfandel, petite syrah, and mission. The wine undergoes carbonic maceration before being pressed into a mix of concrete and stainless tanks. Aging takes place over 10 months in neutral oak barrels. The result is a juicy red-fruited wine with notes of tobacco and tea. High-acid with a soft finish pair with pizza, burgers, or drink it by itself!