Sercial Old Reserve (dry) NV

From the House of Barbeito, this Sercial Old Reserve comes from the Madeira archipelago, off Portugal’s Atlantic coast. Sercial vines are primarily located on the steep slopes of the north coast and in cooler, higher altitude areas, where volcanic soils and a temperate oceanic climate promote slow ripening. These terraced plots, often close to the sea, benefit from a strong maritime influence, yielding grapes with marked acidity and great aromatic finesse, perfectly suited for dry-style wines.

Sercial grapes are hand-harvested from high-altitude plots, then gently pressed before fermentation is interrupted by fortification with wine brandy, to maintain the characteristic dry profile. The wine is then aged for a long time according to the traditional Madeira method, in old oak barrels subjected to oxidative aging in cellars, allowing for slow aromatic concentration and great complexity, before final blending and bottling.

This wine reveals notes of candied orange zest, ripe lemon, and green apple, complemented by delicate floral touches and iodine and mineral nuances. Toasted hazelnut and sweet spice accents from oxidative aging add complexity and depth. On the palate, the texture is slender, supported by a lively acidity that prolongs the tasting, with a dry yet ample body and a saline, long, and precise finish, marked by a persistence of citrus and dried fruits.

Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.