Enxierta Jaen Red 2016

Located in the Dão wine region, in the heart of north-central Portugal, the Casa da Passarella vineyard stretches across the granite foothills of the Serra da Estrela, at a notable altitude that provides freshness and thermal amplitude. The plots dedicated to the Enxertia Jaen Tinto cuvée are found around the village of Lagarinhos, in the Serra da Estrela sub-region, where the poor soils, predominantly granitic and sandy-clay, favor moderate yields and slow maturation, yielding elegant, aromatic wines with beautiful tension.

The Jaen grapes are harvested by hand from the estate's plots, then sorted before careful destemming. Alcoholic fermentation takes place in stainless steel tanks with temperature control, to preserve the fruit and varietal freshness, accompanied by regular pump-overs for gentle extraction. Maceration continues for several days to refine the tannic structure. After devatting and pressing, the wine is aged in tanks and partially in oak barrels, then blended before bottling, without seeking excessive extraction.

This wine reveals notes of fresh red fruits, dark fruits, and violet, complemented by spicy touches of pepper and clove, as well as subtle woody and slightly smoky accents. On the palate, the texture is supple and juicy, supported by a lively acidity, fine and well-integrated tannins, with a fresh, medium-length finish, marked by a return of crisp fruits and sweet spices.

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.