Herdade dos Grous, in Alentejo wine region, is a project from Pohl family. The estate with 1,050 hectares, has 133ha of vineyards, olive groves, cork oak forests, organic vegetable garden, a dam and a hotel.
Herdade dos Grous's mission is to produce sustainably, protect the environment, promote the well-being of its employees and benefit the local community in which it operates. To achieve the goals of its project, we have been working with transparency and constant development, and at the end of 2020 Herdade dos Grous was the first wine producer in Alentejo to obtain certification in Sustainably Produced, promoted by the Wine of Alentejo Sustainability Program.
Luís Duarte, winemaker and administrator of Herdade dos Grous, was awarded by the President of the Republic with the degree of Commander of the Order of Business Merit, in the Agricultural Merit class, and three times elected by the press as the Best Winemaker in Portugal. He coordinates a young and dedicated team.
The wines from Herdade dos Grous are quality wines, using indigenous grape varieties and the most modern oenological techniques, representing the strong identity of the Alentejo wine region.
Sustainability is a state of mind at Herdade dos Grous
Maintaining and increasing biodiversity
Herdade dos Grous has been developing a step by step biodiversity and ecosystems strategy, mainly focused on land mosaic promotion and defining and restoring the fundamental ecological network composed by seed mixes that promote soil protection and weed control, hedgerows and habitat banks for pollinators of wild plants and attracting animal species that benefit the vineyards and other farming plots.
The programme to reforest the montado (oak forest)
The montado (Mediterranean oak forest) is one of the most particular ecosystem, with a very delicate balance that only exists in some of the Mediterranean areas. In Portugal, the country with the largest extension of holm and cork oaks trees in the world (34% of the world area), the montado is legally protected, being its slaughter prohibited and its exploitation encouraged. Thus we are introducing protectors for the new born trees helping in the natural regeneration of the oak forest and avoiding the cattle to damage it.
The pastures, olive groves, fallow areas, habitat banks and vineyard - how the programme works and how it all fits together.
Herdade dos Grous has 1.050 hectares, being 133 ha for the vineyards, 140 ha for olive grove, a dam with total area of 85 ha, 15 ha of Pine trees, 7 ha of fruit trees and vegetable garden, 240 ha of pastures including 120 ha of Mediterranean oak forest (montado), 120 ha of natural pastures, 275 ha of forage for the cattle, being the rest of the area for protect wildlife and promoting functional biodiversity by creating wild plants hedgerows, Mediterranean temporary ponds and habitat banks for pollinators and wild animal species that benefit the vineyards and other farming plots. This crop mosaic is fundamental to have good practices in sustainable agriculture.
The orientation of recent vineyard plantation
The new vineyards we planted follow an exposure E-W, avoiding sunburn and allowing us to harvest grapes with better balance between sugar and acidity.
More resilient grape varieties
In 2002, when we started to plant the vines, we decided to grow mainly Portuguese grape varieties, which are more resilient to extreme weather episodes, specially drought and heatwaves. The total vineyard area has 74% of this grapes, well adapted to our terroir, such as Aragonez, Alicante Bouschet, Touriga Nacional for the red varieties and Antão Vaz, Arinto and Gouveio for the whites.
The vineyard and agricultural practices that enhance the protection and life in the soil
This practices are mainly avoiding soil mobilization and seeding inter-row cover crops that will naturally enrich the soils with its natural composition, reducing the use of pesticides and not using any herbicides. We also introduce natural organic matter, coming from the estate farming activities, in a circular economy philosophy.
Winery practices – how are we saving electricity and water
In the cellar we have replaced all the lamps, and currently we just have led lamps. We also have installed 3 solar panel parks which supply all the buildings at the estate. For water saving in the winery we are using water pressure pistols in all the hoses, we are reusing water from vats washing and all our colleagues are quite aware of the low water resources and the need of saving it.
Using sustainable materials in the packaging
In 2020, we decided to change the glass weight of our bottles and we are using FSC (Forest Stewardship Council) certified corks, wood and carton packaging.
Examples of social responsibility
We commemorate the environment day on the 5th of June since 2018, and we invite the community to participate in some activities in the estate. On this day, we let our neighbors know what we are doing and we invite children from the local schools and other institutions to visit us.
In addition to environmental aspects, social responsibility, involvement and cooperation with employees and the local community are fundamental areas of action for the project to be truly integrated. Playful, educational and supportive activities are developed regularly for local schools and associations, actively involving Herdade dos Grous’s employees in these actions.
The advantages and problems associated with the changes Herdade dos Grous have been implementing
We believe that the work that we are developing will have later on more advantages than problems. The advantages are essentially on the soil quality (based on the soil analysis), on the water savings, on the biodiversity increasing and on the well-being of our employees. Although in this initial moment, we are feeling an increase of costs due to this agriculture management, we also believe that we’ll have a good turnover in the near future.
The reason why to follow Sustainability guide lines, its impact on the business and the wines – a quote from general manager and winemaker Luis Duarte
“Herdade dos Grous's mission is to produce sustainably, protecting the environment, promoting the well-being of its employees and benefiting the local community in which it operates. The way we choose to make agriculture is the network that supports our journey towards higher climate resilience, sustaining not only today’s business, but that will guarantee the practice of an intelligent and responsible agriculture. This is the legacy that we would like to leave for the next generations.”
Herdade dos Grous Catalogue
HARVEST The year 2022 proved to be, in general, warm and dry. Low rainfall and mild temperatures felt during the period of vegetative dormancy led to an early budding in spring. In summer, high temperatures and low rainfall, contributed to uneven maturation between the varieties. These climatic conditions, however, conditioned the development of diseases, reflecting in the vineyards a good phytosanitary quality. On the 8th of August we began the harvest quietly, with Gouveio being the first variety to arrive in the cellar. At the end of the month we harvest the Arinto variety and by the beginning of September we piked the Antão Vaz variety. VITICULTURE Vintage: 2022 Grape Varieties: Antão Vaz (50%), Arinto (30%), Gouveio (20%) Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The reception and vinification of each variety is made separately. The grapes are hand-selected, destemmed and cooled untill 10ºC . After pressing, musts are cold-settled for up to 2 days. Fermentation takes place in steel tanks at 14-16ºC. TASTING NOTES Golden green colour. It shows intense tropical fruit aroma and a palate rich in fruit, elegant and with well-balanced acidity. Food Pairing: Rich fish dishes and seafood, italian food, such as pizzas and pasta, and also asian food SERVING SUGGESTION Service Temperature - 8 a 10ºC 2023 - 2025
HARVEST The winter of 2021 had high levels of precipitation that helped to restore water reserves in most soils. In spring, with some heat spikes, followed by mild temperatures, there was an acceleration in the grape’s phenological state. Temperatures remained mild in the summer, thus allowing a regular and balanced development of the grapes' maturation, and the beginning of the harvest on August 4th, as in the previous year. Alvarinho was the first grape to be harvested, on August 13th, followed by Viognier and Arinto. The last grape to be colected was Antão Vaz, by the end of August VITICULTURE Vintage: 2021 Grape Varieties: Antão Vaz (40%), Arinto (30%), Alvarinho (20%), Viognier (10%) Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The reception and vinification of each variety is made separately. The grapes are hand-selected, destemmed and cooled untill 10ºC . After pressing, musts are cold-settled for up to 2 days. Fermentation takes place new french oak barrels, aged with "battonage" and "sur lies" for 6 months more. TASTING NOTES Golden green colour. Intense and complex peaches and lime aroma with toasted notes from the oak barrels. The palate is rich in fruit, mineral and with good complexity. Food Pairing: Rich fish dishes white meat SERVING SUGGESTION Service Temperature - 10 - 12ºC 2022 - 2027
HARVEST The year of 2020 started with some rain and low temperatures, which lasted practically until the end of Spring, demanding greater attention and control of the incidence of diseases in the vine. However, the temperature increase, by the first days of Summer, caused an acceleration in the phenological states and, consequently, in the ripening of the grapes, wich led the harvest to start by the beginning of August. Temperatures remained mild throughout the harvest period, contributing to the very ballanced maturations and grapes in perfect phytosanitary conditions. Arinto grape variety, used in this wine, was hand harvested on August 25th, revealing an exceptional quality and ballance. VITICULTURE Vintage: 2020 Grape Varieties: Arinto (100%) Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The grapes are stored over one night in a cool room at 8ºC of temperature. After this time, the grapes are hand-selected and destemmed and then gently pressed. The must is "cold-settle" for up to 2 days and the fermentation takes place in a concrete tank. The wine ages in it for 6 months with "battonage" and "sur lies". The choice for this particular tank is based on its stabilizing effect on temperature, on its potential to keep the natural and neutral profile of the wines and also on its maximization of the thermal inertia due to its spherical shape. TASTING NOTES Golden green colour. Peach and citric fruits aroma. The palate shows a rich structure, where minerality and fruity flavours create a good complexity. Food Pairing: Rich fish dishes and white meat. It's also a good pairing with Asian dishes SERVING SUGGESTION Service Temperature - 10 a 15ºC 2022 - 2027
HARVEST The winter of 2021 had high levels of precipitation that helped to restore water reserves in most of the soils. In Spring, with some heat spikes, followed by mild temperatures, there was an acceleration in the grape’s phenological state. Temperatures remained mild in the Summer, thus allowing a regular and balanced development of the grapes' maturation, and the beginning of the harvest on August 4th, as in the previous year. For this wine we harvested Aragonez in mid-August, and a few days later Syrah. At the beginning of September we harvested Alicante Bouschet, followed by Touriga Nacional. VITICULTURE Harvest: 2021 Grape Varieties: Aragonez (35%), Alicante Bouschet (35%), Touriga Nacional (20%), Syrah (10%) Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The grapes are hand-selected separately. The fermentation is in frustoconical vats with delestage, following an aging for 9 months in french oak barrels. TASTING NOTES Deep concentrated plummy-red tones. It shows a complex aroma of well-ripped red fruits. Full-flavoured, concentrated and with a long aftertaste. Food Pairing: Pork and beef dishes, oven-codfish dishes and hard cheeses. SERVING SUGGESTION Service temperature - 14 a 16ºC 2023 - 2028
HARVEST The winter of 2021 had high levels of precipitation that helped to restore water reserves in most soils. In spring, with some heat spikes, followed by mild temperatures, there was an acceleration in the grape’s phenological state. Temperatures remained mild in the summer, thus allowing a regular and balanced development of the grapes' maturation, and the beginning of the harvest on August 4th, as in the previous year. By the 3rd week of August, from the first planted plots of the vineyard, Syrah grapes were harvested. September started with Touriga Nacional harvest, which was used to prepare this wine. Both grapes showed excellent maturation and good quality, when they arrived in the winery VITICULTURE Vintage: 2021 Grape Varieties: Touriga Nacional (60%) and Syrah (40%) Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The grapes are hand-selected and fermentation and maceration take place in "lagares". The end of alcoholic and malolatic fermentation happens in new french oak barrels, where Touriga Nacional and Syrah age for 12 month. After this period, the best 23 barrels of each variety are selected for this blend. TASTING NOTES Deep concentrated plummy-red colour. Complex and delicate aromas such as floral and spices from the oak ageing. Full-flavoured with an elegant and persistent profile. Food Pairing: Rich codfish dishes, mushroom risotto, lamb dishes, roasted pork, beef steak and strong flavour cheeses. SERVING SUGGESTION Service Temperature - 14 - 16ºC 2022 - 2032
HARVEST The winter of 2021 had high levels of precipitation that helped to restore water reserves in most soils. In spring, with some heat spikes, followed by mild temperatures, there was an acceleration in the grape’s phenological state. Temperatures remained mild in the summer, thus allowing a regular and balanced development of the grapes' maturation, and the beginning of the harvest on August 4th, as in the previous year. In accordance to the highest influence of the moon phases on the sap circulation of the vine, on August 25th the Alicante Bouschet grapes were harvested from the oldest plot of the vineyard. VITICULTURE Vintage: 2021 Grape Varieties: Alicante Bouschet Soils: Sedimentary schist and greywack soils Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 6 ton/ha WINEMAKING The grapes are hand-picked in the cycle of greater influence of the moon in the sap transport. Once arrived to the winery, the grapes are had-selected. Fermentation and maceration take place in "lagares". The end of alcoholic and malolatic fermentation happens in new french oak barrels, ageing there for 12 months. TASTING NOTES Deep concentrated ruby colour. Complex aromas of dark berries with well-integrated oak notes. Full-flavoured, round, silky and mature tannins. Food Pairing: Rich red meat dishes, game, sausages, intense flavoured cheeses with creamy texture SERVING SUGGESTION Service Temperature - 14 - 16ºC 2022 - 2032
HARVEST In 2019 the precipitation recorded levels were low, and it positively reflected in the lower incidence of diseases in the vineyard. In average terms, the temperature was similar to the one of previous decades. However, and starting in Spring, the temperature increase promoted a faster development in the phenological states of the grapevine until Summer, thus leading to the anticipation of the harvest in 2 weeks, compared to 2018. Between the veraison and the harvest, milder temperatures made the maturation evolve in a constant and homogeneous way. Alicante Bouschet grape variety was harvested in early September, followed by Touriga Nacional. By the end of the month, with milder days, Tinta Miúda grapes arrived to the cellar in perfect phitosanitary and maturation conditions, allowing a correct fermentation, which resulted in this well balanced reserve. VITICULTURE Harvest: 2019 Varieties: Alicante Bouschet (50%), Tinta Miúda (30%), Touriga Nacional (20%) Soils: Magnesian sedimentary loam soils, ranging from sandy-loam to clay-loam with marked horizons Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameter; Production: 5 ton/ha WINEMAKING The grapes are hand-selected separately. The fermentation takes place in "lagares" with a long maceration. This wine aged for 16 months in french oak barrels. TASTING NOTES With bright and deep violet colour, this wine shows a complex well-riped fruit aroma, a delicate and elegant bouquet. In the palate it expresses concentrated fruit, with persistent aftertaste and ageing potential. Food Pairing: Lamb stew, roasted ossobuco and Alentejo's traditional dishes SERVING SUGGESTION Service temperature - 14 a 16ºC 2022 - 2032