Tinto 2022

This cuvée comes from several plots at the foot of the Serra da Estrela, in the high-altitude sub-region of the Dão, in central Portugal. The vines, planted at around 500 metres above sea level on granite and fine sand soils, are farmed organically and biodynamically. They include vines of varying ages, sourced from small local growers, and old vines that precisely express the mountain freshness and mineral backbone of the DOP Dão.

Winemaking favours minimal intervention: the grapes ferment naturally with their native yeasts in open-top fermenters, with traditional foot-treading and very gentle extraction. After pressing, the wine is transferred to used French oak barrels, where it completes its malolactic fermentation through to spring. Ageing continues for around 18 months in the same barrels, preserving the radiance of the fruit and the granite signature of the terroir.

This wine reveals notes of blackberry, blueberry, fresh cherry, wild berries, violet, dried flowers, bay leaf, aromatic herbs, white pepper, sweet spices, graphite and granite. The palate offers medium-bodied, supple and savoury fruit, carried by lively, mouth-watering acidity. Fine tannins structure a fresh, long and distinctly mineral finish.

Portugal's rich history is closely linked to its wines, especially its most famous wine, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still alive in modern Portugal today. A good holiday in the heart of this country, where Port wines were born, is a unique way to discover 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 was not until the early 19th century that the wine we know today as Port came into being. Portugal's table wine had already been in great demand since the mid-17th century, mainly from the British. To make the rustic Portuguese wines more stable and more pleasant to drink, small amounts of brandy were added to the casks of wine before shipping. Eventually, British firms began to invest in the region and perfected the process of adding brandy during fermentation rather than after, which preserved the distinctive fruity flavours 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 the development of modern-style dry red and white wines, alongside the very traditional production of Port. Table wines also continue to play an important role. Increased investment, improved winegrowing techniques and the modernisation of the industry are producing interesting results. What is unique to Portugal is the very large number (more than 500) of native grape varieties (albeit sometimes unpronounceable). Even most wine experts are unfamiliar with the grapes that make Port, Madeira or any other Portuguese wine. Like its neighbour Spain, Portugal has been undergoing a quiet revolution for some twenty years. Its reluctance to follow trends and plant international grape varieties is now paying off, and the new breed of wines full of "terroir effect" and fruit is more than capable of competing on the world stage. The unique flavours that characterise Portugal's native grape varieties have become its great asset. Good news for anyone looking for a change from wines made from the ubiquitous international grape varieties. The terroir is so diverse. From north to south, from east to west, from mountain to maritime 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.