Casa Cadaval, Marquesa de Cadaval 2015

Casa Cadaval, Marquesa de Cadaval 2015 is the estate’s flagship red, crafted in Portugal’s Tejo wine region from a blend of Touriga Nacional, Trincadeira, and Alicante Bouschet. Rooted in one of the country’s most historic estates, it combines old-world character with a polished, modern style, shaped by the maritime influence of the Tagus River delta and the hands-on stewardship of five generations of women.

Tasting Notes
In the glass, it is typically deep and dark in color, with the concentration you would expect from a serious estate red. The nose opens with ripe black fruit, wild berries, and hints of spice, layered with subtle oak notes, dried herbs, and a mineral edge that reflects the vineyard’s sandy, clay-laced soils. On the palate, the wine is structured and expressive, with generous fruit, firm tannins, and a freshness that keeps it balanced and elegant. The barrel aging adds complexity and a smooth, rounded texture, while the final year in bottle brings harmony. It has the depth and backbone to age well for several more years, developing greater tertiary notes over time.

Production
The vineyards sit on ancient Tagus delta deposits in Tejo, where poor sandy topsoil over clay forces the vines to dig deep for water and nutrients. This low-fertility terroir helps produce concentrated fruit, while the historic tidal influence of the river contributes maritime minerals and a distinctive sense of freshness and finesse. The grapes are vinified with fermentation in oak, followed by 16 months of barrique aging and at least another year in bottle before release.

Food & Serving
This wine is an excellent match for roasted lamb, grilled beef, game, and rich Mediterranean dishes with herbs and spice. It also works beautifully with mature hard cheeses. Serve at 16–18°C and consider decanting for at least an hour, especially in its youth, to let the aromas and structure fully open.

Producer
Casa Cadaval is one of Portugal’s most distinctive estates, combining winegrowing, horse breeding, and a grand family history in the Tagus region. Located in Muge, northeast of Lisbon, the estate covers around 5,400 hectares and has been managed by women for five consecutive generations. It is widely respected for its commitment to both native varieties and high-quality premium wines, with Marquesa de Cadaval standing as one of its most notable achievements.

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