Fundação Eugénio de Almeida Cartuxa Évora Branco 2017

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Tasting Notes

The nose is nicely fragrant, offering notes of peach and pears with Gala apple, lemon, and a light fresh herb/vegetal note. Flavors are a wonderful mix of fresh fruit and baby vegetables. Ripe pears and apples mix with a touch of lime and tropical fruits. The array of flavor is complex—fruit dominates, but it’s not the only component. This full-bodied white has a fairly long finish and is best served not too cold (50-55F).


Adega Cartuxa is associated with St. Ignatius of Loyola, the founder of the Jesuits, who established a university in Évora in 1551. The property was taken over by the state in 1759 when the Jesuits were expelled; a wine press was installed in 1776. The property was bought at auction in 1869 by the great-grandfather of José Maria Eugénio de Almeida, the establisher of the Fundação (Foundation) charity. Over many years, agricultural expansion and planting of vineyards have resulted in the current 400+ hectares of vines. The winery was re-equipped and enlarged 1993-95; clay amphorae, cement, and concrete tanks were replaced by refrigerated steel tanks. Subsurface drip irrigation, a facility to allow a second sorting of the grapes at the winery, a gravity feed system to move must and wines, and an automated bottling line were added.


Antão Vaz is a sturdy variety suited to the hot and dry region of Alentejo. It’s productive, ripens evenly, and has good disease resistance. It has large bunches of big thick-skinned grapes with good levels of potential alcohol and balanced acidity. Its flavors tend toward the tropical. Arinto is a vigorous late budding and ripening variety producing medium-sized bunches of small compact berries. It is drought tolerant and adapts well to a variety of climates. Its high acidity is reflected in lemony flavors. Grapes for this wine were harvested by hand into small bins and quickly transported to the winery. There, they are destemmed, gently crushed and fermented cool in steel by variety. The wine ages on the fine lees with stirring for nine months.

Food Pairing Suggestions

Brunch Foods, Cheese, Chicken/Turkey, Cream Sauce Pasta, Fish (white), Ham, Hors d'oeuvres, Just for Cocktailing, Lobster & Crab, Perfect Aperitif Wine, Pork, Roasted Root Vegetables, Shellfish, Sushi, Tapas, Vegetables

Portugal , Évora, Alentejo
Grape Varietal:
Other White, 70% Antão Vaz, 30% Arinto
$14.00 each
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