16%!!! This blend of Aragonez and Trincadeira, from a hot year and hot climate Moura vineyard, is a whopping big wine: spirit-ridden nose, a full body laden with alcoholic glycerine and a dry, hot fire breathing finish. Unexpectedly it offered relatively fine tannins. Frades suggests this wine could age for 20 years and needs at least two hours to open up properly. I didn’t have time to wait and see. However, I did find after 30 minutes the wine did gather a bit more minerality and cooked fruit characters emerged. The wine wasn’t oxidized, but sun baked fruit gave it that impression. As air opened up the fruit it seemed less fiery. A hard one to rate. Not my style as I crave more acidity, but I can see it might do well on a cold winter night alongside a mature chunk of strong cheese.