How good is this wine? Well... we offered the previous vintage back in January. I've looked through sales history and cannot find another time where I have offered the new vintage so close in time. But when I received the sample bottle, I flipped out. As did Rich. You see, this stuff is just stunning...

Fita da Fitapreta 2019

Regularly $17.99 

• Buy a case or more pay just $11.99 – save 33%!!!
• Buy 6 pay $12.89 - Beating the Best US Price Online 
• All Else Sale $13.99 - Beating the Best North Carolina Price by $9!!! (ouch!)

Yes, that is a photo from my back porch.. your bottles won't come with the wine stained label. You have to make that yourself! We love the wines from Fitapreta, winemaker Antonio Maçanita's project in his Alentejo home. So when we heard he was making an "entry-level" wine, we jumped at the chance to taste it. "Entry-level"? More like "gateway drug"... this baby will have you clammoring for more of his wines. 

This is a labor of love for Antonio, and he purposefully over-delivers. You see, Alentejo is the black sheep of the Portugese wine family. A huge region covering about 1/3 of the country, the region was dominated by large commercial wineries, producing an ocean of cheap wines. But, as Antonio knows intimately, the region has a wide variety of terroirs, offering potential for wines that rival Europe's finest, which he produces! But the region still suffers from an identity crisis, and nowhere is it more pronounced than on the lower price point. If one's first introduction to the region is a generic bottle of plonk, then why would someone explore the next levels?

So, by over-delivering, Antonio is attempting to change the narrative of Alentejo, and, I suppose, sell more of his higher end wines! Well, whatever the reason, I am all in favor! As low as $11.99, this is a steal.

A blend of 50% Aragonez (Tempranillo), 30% Touriga Nacional and 20% Alicante Bouschet from sustainably farmed 15-50 year-old vines. Yeah... 50 year-old vines in a $12 wine. Planted in rocky schist soil (like Priorat), the grapes are hand-harvested and vinified separately, with final blending afer aging in a combination of tank and seasoned French oak barrels.

Aromas of violets and black raspberries explode from the glass, settling into flavors black currants, brambleberries and raspberry along with hints of spice. There's a fine minerality and acidity to balance the fruit, keeping this baby dancing and singing through the last drop. 

What to pair with? Hearty dishes like sausage and peppers, roasted lamb or beef stew would be lovely. And if you were in Evora, capital of the region? According to their tourism office, “Alentejo tradicional cuisine has, as a base, pork, lamb and bread. Always the bread. In special, older people never have a meal (not even a not at all traditional pasta) without a little bit of Alentejo bread.” Fresh herbs are an essential ingredient, including cilantro, mint and oregano along with the staples of olive oil, garlic and onion. The importer suggests a coffee-crusted prime rib with roast fingerling potatoes on the side. Yum. Click on the pic for a recipe. And yes, that is bacon-wrapped Asapragus!


Or reply. The wine is available now in Chapel Hill. Friday, as ordered, in Hillsborough.