Wines Alentejo Mouchão - 2014

Viniou Reviews

The 2014 Mouchão from Alentejano IGP is a striking red wine that stands as an emblem of traditional winemaking in Portugal’s Alentejo region. Produced predominantly from the Alicante Bouschet grape—a varietal prized for its deeply coloured juice and robust structure—it is often blended with a touch of Trincadeira and other local varieties. The estate adheres to time-honoured practices: fermentation takes place in ancient stone lagares with foot treading, and the wine is aged extensively in large, old wooden vats before bottling. This patient maturation imparts an exceptional depth and complexity, and the 2014 vintage in particular offers an impressive balance between ripe, dark fruits, earthy undertones, and very finely integrated tannins. Fragrant notes of blackberries, plums, hints of eucalyptus, and subtle spice culminate in a layered, long finish that showcases the wine’s pedigree and ageing potential.

Alentejo is situated in southern Portugal, its vast rolling plains characterised by hot, dry summers and chilly winters. The soils here are varied, ranging from schist and granite to clay and limestone, contributing to the diversity and expressiveness of the wines. The region has a rich winemaking heritage dating back to Roman times, but it was only in recent decades that Alentejo emerged as a source of high-quality wines owing to both investment and a renewed interest in indigenous grape varieties. Mouchão itself is one of the most historical and respected producers in the region, widely regarded for its honest, traditional approach.

Pairing the 2014 Mouchão is a delight. Its depth and structure make it a superb companion to hearty dishes—think slow-cooked lamb, roast beef, or game such as wild boar. Rich, flavourful dishes with earthy ingredients, like wild mushroom risotto, also work beautifully. To honour its roots, try it with authentic Portuguese Alentejana pork and clams or a traditional feijoada stew.

For optimal enjoyment, decant the wine at least one hour before serving to fully release its aromatic complexity. Serve at 16-18°C to allow the fruit and savoury notes to shine while maintaining freshness and elegance. This vintage is approachable now but will continue to reward further cellaring over the next decade.