Casa Santos Lima - Companhia das Vinhas S.A

Valcatrina 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Touriga Nacional
Alicante Bouschet
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $16.99
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

Fragrant bouquet of blueberry and blackberry with attractive peppery spice overtones. On the palate a juicy core of vibrant blackberry fruit is supported by plentiful chalky tannins. The wine was unchanged when paired with the duck dish.

Intense cherry pie and blackberry aromas. The palate is luscious and concentrated with accents of dried herb and spice. It is a lovely wine, and does go with the food, though I would like to see the wine with a few years bottle age to allow the fruit to soften.

Perfumed nose of potpourri and ripe crisp plums and blackberries. The palate has good intensity with firm and chewy tannins that needs stews with meat to give them something to attach to. A bright wine that will make most wine lovers smile. This wine doesn’t need food, it just needs you to pay attention to it.

Big ripe black cherry and mulberry notes on the nose and palate. Lots of spice and berry fruits on the palate with lovely ripe fruit tannins. Wine remains big and round with this dish.

Medium to full crimson, plum, jube, spice, liquorice, medium to full bodied, intense youthful, moderate rich textured tannins.

Stewed, spiced dark berry fruit, cinnamon and all spice, black cherries and cassis, medium tannins.

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s


  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.