Mouchao Rafael Branco

Mouchao Rafael Branco is vibrant and fresh with lots of citrus aromas, the palate has a lovely richness combined with clean, lively acidity.

Arinto and Antão Vaz grapes are handpicked and cold fermented in stainless steel tanks at a temperature of 15ºC for 2-4 weeks. After its initial filtration, the wine is left on its fine lees for 5-6 months before bottling, ensuring a generous mouthfeel. The cold fermentation temperatures largely contribute to the fresh tropical ‘secondary’ aromas while still young. The Arinto grape adds citrus freshness and minerality, while the Antão Vaz is known for its volume, texture, fruit, and character. The result is a firm, delicate wine with an elegant fragrance. The estate can trace its beginnings back to the early part of the 19th century when Thomas Reynolds moved there from Oporto to begin working in the cork industry. His grandson John Reynolds eventually purchased the 900 hectare Herdade de Mouchao estate and farmed, not only cork, but decided to start making wine. The estate stayed in the Reynolds family until April 1974 when it was seized by the Portuguese military dictatorship and the Reynolds were evicted. The estate was eventually returned to them in 1985.