2021 Petit Verdot Vinho Regional Alentejano, Azamor

• Style: Bone Dry, Full-Bodied Red
• Taste: Ripe black fruit, smoky oak, velvety tannins
• Food: BBQ & grilled dishes, stews, beef, lamb, aged cheese
• Occasion: Weeknight or Sunday lunch
• Serve: 16–18°C, now or age 5–8 years

In the Glass — Tasting Notes

Ripe black fruit warmed by subtle oak smoke and wrapped in velvety tannins that feel like suede on the palate. At 14% ABV and bone-dry, this Petit Verdot delivers ripeness without flabbiness, with spot-on acidity that gives the wine a spine for ageing or immediate enjoyment. A serious drinker's wine.

The Winery — Azamor

Alison and Joaquim Luiz-Gomes have stewarded this family-owned estate since 1998, planting their 27 hectares on low vigour hillside sites at 350 metres on clay and schist slopes in the Alentejo—a strategy that yields wines with greater depth of flavour than many of their neighbours. The 2021 growing season proved exceptional: February and April rains built reserves, then summer heat was tempered by elevation, allowing grapes to ripen fully without stress. Fruit was hand-picked and fermented cool (22–24°C) for up to 10 days in stainless steel, then aged for a year with 30% in used French oak and the rest in steel—subtle wood character without overwhelming the fruit. The estate mixes local and international plantings; this bottling shows what the region does best: fruit-driven, age-worthy reds that outperform their price.

At Your Table — Food Pairing & Serving

Pair with grilled red meat, game, richly sauced beef dishes, lamb, stews and braises, or hard and aged cheeses. Serve at 16–18°C. This wine sits proudly alongside its varietal stablemates and exemplifies why Portugal continues to punch above its weight in world wine. Explore more from the region—one that rivals Douro for consistency and value—and discover why we've curated such strength in this corner of the portfolio. Vegan and vegetarian.