A traditional talha-fermented style, with modern talhas that are lined with the traditional Pez mixture. Fresh rosemary and sage aromas, mixed with earthy, dried apricot fruit. Quite concentrated and bright on the palate, with upfront apricot fruit, some orange zest Read more
Very pretty perfumed nose with lemon oil, upfront citrus flavours, floral hints. This is a real surprise if you associate Douro with a more hefty style. Super fresh and youthful, with a teeny hint of nuts or bitterness on the Read more
The “Moda Antiga” that’s alluded to here is skin fermentation – so effectively this is a kind of orange Vinho Verde. And a stunningly successful one. Explosive nose that wafts out rose petals, peaches and cream. So fresh on the Read more
Despite 2014 being a rather fresh year, this wine already feels seriously aged – it’s a bit dusty and clearly evolved, with some baked plum and a bit of christmas spice. There’s a lot of complexity to the nose and Read more
As the name suggests, this is a baga grown on calcareous soils. Relatively shy on the nose, but with some swirling you’ll get some crushed blackcurrant and a subtle floral note. Tight, lively and pure-fruited on the attack, with a Read more
A collaboration between António Marques-da-Cruz (Quinta da Serradinha) and Tiago Teles. The vineyards are rented. Young-vine Castelão made from grapes sourced from Quinta da Murta, an estate located eight miles from the Atlantic coast near Cadaval (north of Lisbon). Fermented Read more
Medieval de Ourém is an almost unique wine style, dating back to a 12th century Cistercian monastery, that was nearly killed off by EU wine law (which typically doesn’t allow quality wines to be a blend of red and white Read more
There’s a great big slab of beautiful Trincadeira fruit in this wine – crunchy dark fruit with a hint of sweetness. The tannins are firm but accessible, and overall there’s great balance and drinkability amidst the smoky, dark fruited flavours. Read more
A collaboration between Antonio Marques-da-Cruz (Quinta da Serradinha) and Tiago Teles. The vineyards for this cuvée are rented. Fermented in cement vats. Untreated 25-y-o vines grown on the slopes of Serra de Montejunto. Beguiling nose that suggests candied fruits, marmalade Read more
A premium oak-fermented field-blend that seems to have evolved a bit faster than one would really like. A bit dusty and vegetal on the nose, with hints of fennel and boiled sweets. There’s plenty of Bical’s more savoury character here, Read more
