Special BAYWAY100 points - A supple red, with direct, juicy flavors of plum and cherry. The tannins emerge on the spicy finish. Aragonez, Trincadeira and Castelao. Drink now. 2,000 cases imported.
Wine Spectator 87 points - Named after the monks of the Loios monastery (now a pousada), this is a very accessible wine: ripe and soft. It has fresh red fruits, a generous texture and a real drink-me-now character.
"Loios is a wine produced in the Alentejo region, located in the south of Portugal. Its name originates from the title given in the 15th century to the members of the ancient Priest Congregation of St. John Evangelist, known simply as Loios. Loios monks have always had a deep connection to the history of Alentejo, especially to its wines. Thus, this wine has been named after them and is made from traditional grape varieties of the region. The Loios Red is a blend of traditional red varieties from this region; such as Aragones, Trincadeira, and Castelao. After a careful selection and pressing, the juice is fermented in stainless steel tanks, perfectly preserving the unique, fresh fruit character of each variety. This easy drinking red shows an intensely fruity aroma, jammy and meaty all at the same time. Soft and easy going, it is nevertheless able to complement all cuisines. Perfect with barbecue, tomato based pasta dishes, or even a pizza." - Distributor Notes
|Perfect with barbecue, birds, pasta, and grilled meat dishes
|Joao Portugal Ramos is Portugal”s most famous winemaker. Before he began making his own wines, he was a pioneering wine consultant widely considered Portugal”s Pierro Antinori or Emile Peynaud (The New York Times). His many accolades include winning 2010 Personality of the Year and 2006 Producer of the Year (Essencia do Vinho); 2010 Viticulture Team of the Year, 2000 Winemaker of the Year, and 1998 Company of the Year (Revista de Vinhos); 1999 & 2004 Winemaker of the Year and 2004 Producer of the Year (Vin & Mat, Sweden); 2004 Newcomer of the Year (Wein Gourmet, Germany); and the 2008 Prize for Entrepreneurship and Innovation (Portuguese Ministry of Agriculture). In the decades that Ramos has consulted, he almost single-handedly opened Portuguese winemaking to the benefits of modern technologies with an emphasis on low yields, occasional oak aging, and the preservation of a grape”s natural fruit flavors. In 1990, he decided it was time to start creating his own wine and he began planting vineyards in Alentejo around his new winery, Vila Santa.