Viniou Reviews
Tapada de Coelheiros 1999 from the Alentejo region of Portugal is a red wine that reflects both the richness and the tradition of its terroir. Crafted mainly from classic Portuguese red grape varieties such as Aragonez (Tempranillo), Alicante Bouschet, and Trincadeira, this wine from the 1999 vintage has matured gracefully, offering a compelling bouquet of dried red fruits, tobacco, leather, and earthy notes. The estate’s traditional vinification methods focus on gentle extraction and careful ageing, often utilising both stainless steel and oak barrels to preserve the wine’s natural fruit characteristics while adding subtle complexity and structure over time.
Alentejo is one of Portugal’s largest and most celebrated wine regions, known for its rolling plains, hot and dry Mediterranean climate, and diverse soils comprising schist, granite, and clay. This environment imparts density and ripe fruit to the wines, while the cooling effect of night breezes allows for the development of freshness and balance. The region has a long winemaking history, dating back to Roman times, and has recently gained international acclaim for both traditional and innovative wines. Estates like Tapada de Coelheiros are emblematic of this balance, merging a respect for indigenous varieties with a modern approach to winemaking.
To accompany Tapada de Coelheiros 1999, consider robust dishes that honour the wine’s depth and maturity. Classic Portuguese fare such as roast lamb with rosemary, braised wild boar, or Alentejano pork with clams would pair beautifully. Mature hard cheeses, grilled mushrooms, or rich beef casseroles also complement the wine’s earthy undertones and softened tannins. The evolved character of this vintage also suits roasted game and truffled dishes.
For optimal enjoyment, serve this wine between 16-18°C after allowing it to breathe for at least an hour to fully reveal its aromas and complexity. Decanting is highly recommended, especially given its age, to separate any sediment and enhance the tasting experience.
