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Consensus 2016

THE GENESIS OF CONSENSUS

JOSÉ NEIVA CORREIA started working in 1974, at the invitation of Octávio Pato, one of the best Portuguese winemakers in the 60s, 70s and 80s.
In 2004 and to celebrate his 30 years of oenology, José Neiva presented 3 great wines: O Consensus (Ribatejo), Escada (Douro) and Francos (Alenquer).

In 2008 the new CONSENSUS style was born, a unique 2006 blend of Pinot Noir / Touriga Nacional from the Lisbon wine region.

CONSENSUS is a unique and special wine, made from Touriga Nacional (50%) and Pinot Noir (50%).
The grapes are produced and selected in the DFJ VINHOS vineyards and winemaking is done at Quinta de Porto Franco in the Alenquer region, just 60 miles from downtown Lisbon.
Quinta de Porto Franco is a century-old historic property where Mr. José Neiva was born.

Harvest

2016

Color

Red

Winemaker

José Neiva Correia

Country

Portugal

Region

Lisboa

Terroir

Quinta de Porto Franco single Estate (Touriga Nacional) and Quinta do Casal da Madeira single estate (Pinot Noir)

Grapes

Pinot Noir, Touriga Nacional.

Vinification Method

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Ageing

Wine is aged in Seguin Moreau French oak barrels of 225 Lt for 24 months. Ageing in bottle a minimum of 6 months after bottling.

Tasting Notes

Rich, vibrant and intense fruity red with juicy black fruit & spicy flavours. It’s a great wine, tasty, smooth and elegant with an intense and persistent finish.

How to Serve

A great wine for great occasions and top gastronomy, we also recommend as excellent with game dishes and dry cheeses, serving at the temperature of 16 to 18 º C.