Wines (48 View)

Orange Wine

• 40% Cerceal Branco, 30% Encruzado, 30% Malvasia Fina
• Hand-harvested from granite soils
• Spontaneous fermentation
• Macerated on the skins for 20 days
• Aged for five months in used French barrels
• Vegan-friendly

Organic

Alvaro Castro inherited Quinta da Pellada, his family estate, in 1980, replanted, and released his first vintage in 1989. Since then, oblivious to trends and fads, he has been making wines that please him and are true to his memories of old guard 1970/80’s Dao wines. Quinta da Pellada is arguably the best producer in the Dao. History shows that vines have been grown at Quinta da Pellada since at least the XVI century, when in 1527 the crown’s treasury taxed the property ‘80 barrels to the king.’ Although impossible to verify now what the king thought, let alone if the barrels ever got to him, it is clear that the taxes are an irrefutable certification of the wine’s existence!” DAC Tinto is an outstanding example of Dao’s style, earthy and medium bodied, elegant and feminine with a ‘less is more’ winemaking approach. The estate is surrounded by pine trees on a 500 meter-high hill overlooking Serra da Estrela, Portugal’s tallest mountain (2.000 meters). Dao is a region well-protected by mountains. To the east, Serra da Estrela protects from Spain’s continental heat, to the west, Bussaco is a wall to Atlantic winds and to the north Caramulo shields Dao from the extreme Douro Valley temperatures.

Complex, earthy and bright, DAC Tinto has the unmistakable stamp of its provenance. The estate has a single location near Seia, central Dao. DAC Tinto is an extraordinary value wine, marked by an intuitive, ‘less is more’ approach winemaking and sustainable agriculture.

30% Touriga Nacional, 20% Jaen, 30% Tinta Roriz, 20% Alfrocheiro. Organically grown vines planted in 1988. Tended in granite, clay and sandy soil at 550 m (1,804 ft) elevation. Dark ruby in color, it offers aromas of crushed herbs with hints of black pepper. Silky smooth mouth feel with concentrated smoky black fruit and earthy flavors, with silky tannins and a long finish. - Importer

93 points Wine Enthusiast

Skin contact has given this rich wine its density. It is a full wine, hinting at spice and minerality. The wine's ripeness shows some aging potential. Drink this great wine from 2024.

Organic / Natural

Lightly smoky/cedarwood aroma, suggesting a touch of positive reduction. But also the stoniness that comes from granite soils. Underneath those complexing notes there's pure, piercing citrus and green fruits. There's marked tension and slight chalky effect in the dry texture. Seems austere – in a good way – and there's no lack of fruit at the core. Bone dry and a touch salty on the finish. Just so salivating. And then an unexpected creaminess at the very end of the long finish. Piercing purity.

Organic / Natural

95 points Wine Advocate
The old-vine white 2021 Vinhas Velhas Branco was produced with the fruit from some 15 small plots of old vines aged between 60 and 130 years of age and planted with a myriad of old varieties (Síria, Bical, Fernão Pires, Encruzado, Arinto, Cerceal and Malvasia Fina) on slopes with granite soils. It's inspired by the natural vinification of some Burgundy wines. It fermented with indigenous yeasts and matured in 500-liter barrels for 12 months and a further 10 months in stainless steel. It has moderate ripeness and alcohol (12%) with a pH of 3.33 and 5.29 grams of acidity. It has an incredible nose that is nuanced, complex, elegant and changing, with notes of herbs, wild flowers and earth. It has a very tasty and saline palate that is subtle with great purity of flavors, clean and precise. It reminds me of some whites from Ganevat. 7,900 bottles produced. As always, it was bottled with full malolactic, unfiltered and unfined. It was bottled in April 2023.

Organic / Natural

93 points Wine Advocate
The old-vine red 2021 Vinhas Velhas Tinto comes from different plots of mixed varieties, 75% of them Baga, Jaen and Tinta Amarela and the rest some 20 old varieties, some almost lost, Marufo, Tinta Pinheira, Negro Mouro, Tinta Carvalha, Bastardo, Alfrocheiro, Touriga Nacional, Alicante Bouschet and many others. The fermentation was inspired by Henri Jayer, a cold soak and a soft vinification, he calls an infusion. It matured in 225-, 400-, 500- and 600-liter oak barrels for 18 months. It has 13.5% alcohol, a pH of 3.69 and 6.01 grams of acidity. Madeira told me that the search is "for a wine with intense flavors, depth, mineral, fresh and with salivating saltiness, a wine for the table." In 2021, the wines have lower alcohol, and somehow, this wine feels a little more marked by the oak despite the fact that the oak was all used. It has fine tannins and good freshness, very tasty flavors and a fine thread. 7,000 bottles produced. It was bottled in August 2023.

António Madeira is one of the leading quality producers in Dão despite being quite young in the regions. He came back from France and established his operation in Dão in 2010. He has seven hectares of vines spread over 20 different plots, five of them old—50 to 130 years of age—in the villages of Santa Marinha, São Martinho, Paços da Serra, Vales and Vodra e Pinhanços. He works biodynamically but has no certification. The wines are all fermented with indigenous yeasts, with no oenological products and minimal sulfur. He now produces 60,000 bottles—up from 30,000—since he enlarged the winery in 2021, and he grew with entry-level wines from purchased wines. This is the first time his wines have been tasted and reviewed by The Wine Advocate, and it was certainly the coup de coeur in this article. The vintage seems to have a big impact in the quality of the wines, and the ones from 2021 were clearly better than the ones from 2020 and 2022.

Organic / Biodynamic / Natural

Alvarelhão (60%), Jaen (20%), Trincadeira (10%), Fernão Pires (10%).
Alvarelhão had 10 days skin maceration. Jaen and Trincadeira were macerated together for 4 days.

Bright and open colour. Wine with personality, however it is light and fruity, with an intense aroma of red fruits, such as raspberry and wild strawberry. Chillable!

The grapes come from a vineyard with an average age of about 50 years, with granitic soil, and an average altitude of 400m, located in Mouraz. Manual harvest of white and red varieties together, in the middle of September. The grapes were placed in stainless steel vats, after which they were destemmed and the must was spontaneously vinified, with temperature control. It aged during the winter in vats.

Dark cherries, ripe blackberries, mocha, violets and sweet spices on the nose. It’s medium- to full-bodied with firm tannins. Structured, with bright acidity and a chewy finish.

It's a touch ironic that Portuguese reds have been somewhat of a rarity on these shores, considering the long history the country has of producing exciting wine. Here's a chance to jump in and see what the quaint country next to the Atlantic has to offer. - PJ

Blend of: Tinta Roriz, Periquita (Castelao), and Cabernet Sauvignon

With flavors of dried figs, apricots and crushed hazlenuts, this tawny port -- a blend of mostly old vintages with a few more recent annums blended in to liven things up a bit -- manages to purport richness on the palate, but with a fresh, fine finish that feels deliciously bright instead of weighty. We love this with a post-meal plate of salty, nutty cheeses and nuts, or served slightly chilled for a pre-dinner appetite rev. -- PJ

Silky and plush, this tawny sees about 3 years of barrel aging in small oak casks, giving it a rich, amber hue and deliciously decadent notes of butterscotch, toffee, vanilla, and dried fig. For port-lovers, this a great every-day sipper for the price -- a little bit of luxury in the middle of the week! -- PJ

Young, grapey and robust. Its flavors are dominated by raisin, plum and chocolate. Simple, straightforward and delicious, with a moderate grip. - WS84

Organic

Touriga Franca, Tincadeira, Alicante Bouschet and Syrah
VINEYARD
This red is made from their estate fruit in Vidigueria and is a blend of Syrah, Touriga Franca, Trincadeira and Alicante Bouschet.
SOIL
A mix of granite and limestone rich soils.
VITICULTURE
Organic and regenerative farming. Harvests are done by hand and at night.
VINIFICATION
The wine is fermented spontaneously with 30% whole cluster and gentle extractions.
AGING
The wine ages in old French oak for 12 months before blending and spending an additional 12 months in stainless steel.
NOTES
2020 is the first harvest after changing to regenerative organic farming.

There's something so luscious and decadent about this fruit-forward port, but with an underlying elegance and complexity that makes it stand out from the NV crowd. Ripe black and red plums, fresh Mission figs, and plump, juicy raisins dominate the palate here, with a velvety texture that won't quit. Grab the closest bar of good dark chocolate and have at it. -- PJ

Founded in 1820, and today housed in cellars that date from 1619, this small jewel of a company is still owned by the same family, its vineyard holdings built up over time through a series of marriages with other wine-producing families. Displaying a nutty, slightly toasty nose, with flavours of hazelnuts, and orange peel. The high acidity makes the wine taste dry on the palate, with a smooth, long, and memorable finish.

#26 On The Wine Spectator's Top 100 Wines Of 2024!

93 points Wine Spectator
Sleek and fresh, with dark plum and blackberry notes laced with singed alder and ganache. Shows nice drive through the polished finish as the fruit expands. Drink now through 2031.

What's so lovely about Dow's non-vintage tawny is how wonderfully bouyant it is. Sure, it's got the intense, concentrated, succulent, dried-fruit sweetness you expect in an after-dinner sipper, but there are lovely notes of orange citrus and almond here that keep it aloft on your palate, and nicely complement a hunk of Asiago or Fontina cheese. -- PJ

Good medium-deep red. Aromas of red fruits, tar and smoked meat. Fat, lush and sweet; flavors of black cherry and earth. Slightly fiery but persistent back end. - IWC87

Dense ruby/purple-colored, with an exotic, exuberant perfume of black fruits, flowers, incense, and licorice, this unctuously-textured, full-bodied port is one of the most concentrated of the vintage. Sweet, expansive, and succulent, this large-scaled, but remarkably well-balanced effort is surprisingly forward and accessible... - WA95

This is rich on the nose, with candied fruit, fruitcake, toffee and maple syrup. Full-bodied and medium sweet, with a brilliant aftertaste of fruit and caramel. Lasts for minutes on your palate. - WS92

Light and fruity, with a slightly nutty character. Medium body and sweetness, with a light, silky finish. - WS81

From rabigato, codega, godello and viosinho planted on mica-schist and fermented mostly in old barrels, it has the lemon-mineral punch of great Burgundy, plus a ripe pear fruitiness, white poppy and remarkable density. This is sleek, contemporary white winemaking of the highest order. Bright straw yellow. On the nose, stone and orchard fruit abound, with flinty wet stone and white pepper laid over the dominant aromatics. On the palate, impressively bright and mineral-driven, with a great balance between power and lift. Lemon, green apple, and bosc pear flavors co-mingle with a touch of floral tone and slate minerals. Juicy and mineral-driven all at once. 50% Rabigato, 20% Codega, 15% Gouveio (Godello), 10% Viosinho. 30-45 year old vines, planted to mica schist at 500-600 m (1,640 -1,968 ft) elevation. 90% fermented in used barrel; 10% fermented in stainless steel. All indigenous wild yeast fermentation. Aged in 90% used barrel and 10% stainless steel. 1 year of lees contact with no battonage.

Xisto Illimitado, by famed Douro winemaker Luis Seabra, is a Portuguese analogue to the idea of a “village” level Burgundy. A field blend of 6 varieties planted across 3 subzones in the Douro, Illimitado is a survey of the schist-driven terroir in the appellation. The Douro is the oldest demarcated appellation in Western Europe, chartered in 1756. Since 1986, the focus has diversified from the early days of fortified wine production in Porto, giving rise to a number of fine table wines that spearheaded the Portuguese wine market in America in the early 2000s. Luis Seabra, former winemaker at Nieeport, has focused his winemaking on the distinct soil types in the valley, and this latest project shows the breadth of style that is achievable in the region. Bright, focused and fresh, Xisto Ilimitado is a great introduction to the new Douro.

Bright garnet. High-toned red and blue fruit aromas, tinged with wet stone and violets. On the palate, lush, but with bright acidity to balance the red cherry and pomegranate fruit. White pepper, slate and herbal aromas overlay the core of fruit on a juicy, fresh finish. 30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Preta, 5% Donzelinho Tinto. Sustainably farmed vineyards planted from 1960 to 1980 in schist soil at 400-600 m (1,232-1,968 ft) elevation. 30% fermented in stone lagar with foot pigeage; other 70% in vat, 100% whole cluster. Maceration – lagar for 8 days; vat for 25 days. Racked to neutral barrel for 1 year followed by 5 months in tank. 100% natural yeast fermentation (no cultivated yeasts).

Xisto Illimitado, by famed Douro winemaker Luis Seabra, is a Portuguese analogue to the idea of a “village” level Burgundy. A field blend of 6 varieties planted across 3 subzones in the Douro, Illimitado is a survey of the schist-driven terroir in the appellation. The Douro is the oldest demarcated appellation in Western Europe, chartered in 1756. Since 1986, the focus has diversified from the early days of fortified wine production in Porto, giving rise to a number of fine table wines that spearheaded the Portuguese wine market in America in the early 2000s. Luis Seabra, former winemaker at Nieeport, has focused his winemaking on the distinct soil types in the valley, and this latest project shows the breadth of style that is achievable in the region. Bright, focused and fresh, Xisto Ilimitado is a great introduction to the new Douro.

This blend brings together the aromatic intensity of Touriga Nacional, sophisticated delicacy of Tinta Roriz (better known in Spain as Tempranillo), and the structure and elegance of Touriga Franca. Fresh red fruits on the nose persist through the palate, announcing a young, energetic wine with swirling, well-integrated tannins and a lovely, long finish. - Winery

Organic

#41 on The Wine Spectator Top 100 Wines of 2023!

90 points Wine Spectator
There's a flinty underpinning to this fragrant white, which shows a succulent range of ripe apricot, blood orange, white blossoms, lemon peel and pickled ginger. Sleek and linear, with a hint of saline on the finish. Alvarinho and Trajadura. Drink now

Organic

Organic

A light-bodied, chillable red with a crunchy acidity.
Very old vines 80-100+ years old grown on granite slopes of the Serra de Estrela. There are several varieties here but mostly Baga and Jaen. Natural fermentation in lagares with 20% whole clusters. A long maceration time but without extraction. The wine finishes fermentation and malo in casks.20 months aging in in old barriques and a 2500L old wooden vat. The wine is bottled unfiltered.
11% abv

Organic / Natural

The New York Times article on the 2020 vintage: 20 Under $20: Minimal Effort, Maximum Pleasure.
In most cases, wines with gimmicky names like Nat Cool are a turnoff. They reek of marketing, more than careful winemaking. But Dirk Niepoort is a visionary producer, so don’t look at the label, just drink. This is a delicious thirst quencher made of the baga grape, not complex. It’s easygoing and low in alcohol at 12 percent, with aromas and flavors of flowers and earthy red fruit. And it comes in a liter bottle.

Very light in color, the 2021 vintage of this wine offers a frank and expressive aromatic profile full of freshness and floral notes. It showcases the character of the Baga grape variety and Bairrada region superbly, with beautiful aromas of strawberries, dried roses and some spice. The wines minerality is reminiscent of the vines calcareous soils and unmistakable Atlantic climate. Fresh, direct and very seductive, this wine is light on its feet and so easy to drink, it will entice you to have another glass. It makes a very versatile food wine just add a good meal and good friends! Serve chilled. All work is done by hand implementing organic and biodynamic principles, utilizing natural fermentation with wild yeast. No sulfur is added. Nat Cool is naturally cool and funky. It represents an innovative concept initiated by Niepoort, in which various producers came together to create light and easy-to-drink wines. In the Bairrada region we have produced the DrinkMe, the first Nat Cool, where we try to showcase a different and elegant side of the Baga grape variety. An incredibly light and accessible wine which just begs to be enjoyed. Welcome to the Nat Cool world! -Winery

The baga vineyards are farmed organically and are located in Bairrada. All work is done by hand. Soil is calcareous clay. They utilize natural fermentation with wild yeast. No sulphur is added. 11% abv

Save 10% on six bottles or more!

This is a concentrated wine that has fine tannins that are integrated with the ripe blackberry flavor. It is rich and dense in feel, with a succulent texture. A fruity blend of four varieties, including the rare Caladoc, the wine is lightly structured with spice and tannins to support the red-berry fruits. Drink now.

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Wine is aged in French oak barrels from Seguin Moreau of 225 Lt for 3 months.

This is a variety from D??o, that was brought more than 100 years ago to Vidigueira, with an extraordinary adaptation to the soil and climate conditions of the region, It is however a prima donna that needs controlled vigor and low production to produce extremely balanced wines with the capacity to maintain high acidity and vigorous tannins, which makes it so important in these sunny southern lands. This is our blue wine, due to its aroma of blue fruits, blueberries and ripe blackberries. It is elegant and balanced with surprising freshness and a long and harmonious finish, as if these aromas and tastes were notes that make up a song. That is why Alfrocheiro is Miguel Maria, the musician of the family.

The Clássico Branco is made from 50% Antão Vaz, 40% Roupeiro, and 10% Fernão Pires grown in the schist soils of the Alentejano. The wine is medium bodied with a broad, integrated acidity. Flavors of ripe apple skin, meyer lemon and a distinct, spicy minerality flow across the palate. Enjoy with oily fishes or braised vegetables.

Ema's Vineyard Red is an estate bottled wine from Alentejo's DOC of Vidigueira. Winemaker Paulo Laureano uses a blend of Aragonez, Tinta Grossa, Trincadeira, and Alicante Bouschet grape varietals in this wine. Soft fruit-forward red that is garnering a following here at the store.

A batch of Aragonez and Trincadeira and a small percentage of Alicante Bouschet. After fermentation in stainless steel vats, a small part ages in French oak barrels. Aroma of ripe plums, black fruits, spices, a set with freshness structured with irreverent young tannins without losing the seduction of the warm lands of the Alentejo.

Organic

With an elegant and attractive profile, it shows our commitment to sustainability and preservation of the environment. A combination of Aragonez, Trincadeira and Alicante Bouschet, the classic and timeless blend from Alentejo from the organic vineyard Vinea Maria. Fermented in stainless steel vats and aged for 12 months in new and used French oak barrels. Notes of black fruit jam, intense earthy perceptions, mint, green coffee and toast. In the mouth, it is structured, elegant, fresh and with a long finish.

Antão Vaz, Arinto, and Fernão Pires from vineyards over 40 years old that build this wine. Antão Vaz is fermented in Barrels, Arinto, and Fernão Pires in stainless steel to keep its aroma characteristics intact. Fresh and elegant tropical fruit, citrus, notes of white flowers and some white spice. In the mouth, it is silky and shows excellent acidity, long, and attractive. Floral, mineral, and tropical notes.

The review is on the previous vintage.
93 points Wine Advocate
The 2018 Reserva Vinhas Velhas is all Castelão, aged for one year in well-used French oak of varying ages. It comes in at 13.8% alcohol. The "old vines" designation on the back label means 70+ years here. Tightly wound, concentrated and firm on the finish, this is superb in this tough vintage that destroyed a lot of the winery's Castelão in a vicious heat wave. Winemaker Bernardo Cabral said certain plots were lost and the quantity reduced, but the ones in places that could survive were of high quality. It seems that way to me. This lacks for nothing in concentration, structure and flavor, although it is never a candied and overly simple wine. It does need a little more maturity to acquire some complexity. This grape ages well and the wine is built to age, so that drinking window might be conservative. It's a fine value. There were 6,766 cases produced.

90 points Wine Enthusiast
This generous, ripe wine is full of black fruits that have been smoothed by wood aging. Its balanced texture and fruitiness have some of the region's minerality as well as a fresh aftertaste.

A light, delicate pink hue with a lively effervescent palate. Fruit forward and delicious without being sweet.

100% Baga made via Methode Champenoise to produce a savory and juicy sparkling red wine. Baga is typically known for its deep structure, but these grapes were chosen for their high acidity and good fruit potential. The base wine was initially fermented in stone lagares then transferred to 3k liter old oak tonels to complete fermentation. Secondary fermentation occurs in bottle to add sparkle. This is a Brut Natural so there is no added sugar. The Bruto Natural Tinto jumps out of the glass with bright and brambly fruit. The palate is generous and savory with excellent length.