Lobo e Falcão Centenário Grande Reserva 2023
Vinho regional Tejo
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At his beautiful 18th-century estate, José Lobo makes some of our best-loved Portuguese reds. Centenário is his finest – a blend of native grapes from a special 100-year-old vineyard. Trodden by foot, aged in French oak, its rich, dark and spicy.
£19.99 per bottle£24.00
Save £4.01
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Wine Details
- Red - Full Bodied
Portugal- Deep Ruby
- Castelão-based blend
- 10.875 Units
- Vegan
- 14.5% ABV
- 750 ml
- Vegetarian
- 10 January 2034
Flavour Profile
Tasting notes
Velvety black fruits, dark chocolate, spice and firm tannins
Allergy information
Contains Sulphites
The Story Behind the Bottle
José Lobo de Vasconcelos’s estate has been in the family for 250 years. It boasts 125 hectares of beautiful vineyards in Portugal’s Tejo, but there's just one small vineyard that José preserves as it always has been – surrounded by equally old olive trees. That’s the way farmers used to plant their land a century back. And José wouldn’t dream of changing it, even though the authorities complain it's against the rules. The vines are a mix of varieties, a field blend, just like the old days, which accounts for the wine's gorgeous rich depth of flavour. The grapes are all handpicked and trodden by foot in the cellar's traditional old lagars (large stone troughs) to get maximum flavour, then aged in French oak. Open early and decant, or cellar.
José Lobo de Vasconcelos’s estate has been in the family for 250 years. It boasts 125 hectares of beautiful vineyards in Portugal’s Tejo, but there's just one small vineyard that José preserves as it always has been – surrounded by equally old olive trees. That’s the way farmers used to plant their land a century back. And José wouldn’t dream of changing it, even though the authorities complain it's against the rules. The vines are a mix of varieties, a field blend, just like the old days, which accounts for the wine's gorgeous rich depth of flavour. The grapes are all handpicked and trodden by foot in the cellar's traditional old lagars (large stone troughs) to get maximum flavour, then aged in French oak. Open early and decant, or cellar.
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