Quinta do Moinho 2000

Cette cuvée parcellaire provient de la Quinta do Moinho, à São Lourenço do Bairro, au cœur de la Bairrada. Le vignoble s’inscrit dans l’aire de l’indication géographique Beiras, choisie par Luís Pato pour cette expression singulière de son terroir portugais.

Les raisins sont vendangés à la main et transportés en caisses de 10 kg afin de préserver leur intégrité. La fermentation alcoolique se déroule durant trois semaines en cuves inox, à température contrôlée de 24 °C. Après les fermentations alcoolique et malolactique, le vin est élevé pendant un an et huit mois en fûts neufs de chêne français. Il n’est pas filtré et peut donc présenter un dépôt naturel au vieillissement.

Ce vin dévoile des notes de mûre, de griotte, de fruits des bois confiturés, de rose séchée, d’eucalyptus, de café, de fumée de cigare, de cuir, de sous-bois, de terre humide et de champignon. La bouche, ample et concentrée, conserve une belle énergie : les tanins se montrent assouplis, l’acidité apporte de la fraîcheur et la finale longue prolonge les nuances épicées, terriennes et boisées.

Portugal's rich history is closely bound up with its wines, especially its most famous one, 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 was 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 goes back to the Romans, it was not until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had 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 grape spirit were added to the casks before shipping. Eventually, British firms began investing in the region and perfected the process of adding spirit 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 in the development of modern-style dry reds and whites, alongside the very traditional production of Port. Table wines also continue to play an important role. Increased investment, improved viticultural 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 indigenous grape varieties (though some are 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 of Portugal's indigenous grape varieties have become its trump card. Good news for anyone looking for a change from wines made from the ubiquitous international varieties. The terroir is so diverse. From north to south, 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.