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Simplesmente… Vinho 2021 – Part 2

In the first part from this year’s Simplesmente Vinho we highlighted some producers from outside the famous regions. (Read here.) In this long overdue second part two I would like to focus on producers from well-known wine districts that I didn’t know from before or wanted to re-taste.

From Douro, where the fair is located, I tasted several, like Quinta de Zimbro and Conceito, and also Luís Seabra, who is a little in and out of the Douro valley. Add to this one of few port wines, the lovely organic ruby from organizer João Roseira and his Quinta do Infantado, and the picture is a bit more complete, at least for me – this time.

Hugo Mateus

While I missed Ana Maria Hespanol this time, her partner Hugo Mateus was there. He showed an impressive line of wines.

Traditionally Ana’s father Manuel had a good grip on the heady Douro reds. I think they have lifted the quality a couple of flats, especially with the other side of the assortment, or to bring it more in line with the times is maybe more fair to say. Anyway the whites are now often very good. Their Branco 2017, from mostly viosinho, and bottled in 2020, was harvested early to retain the acidity. Lots of primary fruits, like apples and pears. In the mouth it’s quite full, rich and long. It’s part of their often innovative, or modern, Grau Baumé line.

They have a serious orange wine, Undo Curtimenta 2020, a blend of usual Douro grapes like viosinho, rabigato, and gouveia, with 31 days of skin-contact. It’s quite textured, but yet with some feeling of lightness, aromas of white flowers, herbs and peel.

Rita and Miguel, winemakers from Conceito in the Teja Valley, showed again their impressive range, with very good prices too. Their selection falls mainly into two categories, Conceito and Contraste. Conceito is meant to be the flagship range, but I must admit that I not always understand where the dividing line is, as they both contain quality wines that sit somewhere between the classic and the modern. A wine that has not been highlighted (by me) is their Contraste Rosé, now in its 2020 vintage. It’s from higher (more than 600 meters) granite soils: Very light in colour, with raspberry and whitecurrent aromas. On the palate it’s both mellow and easy, but with a nice acidity and a serious charm. Legítimo is now in its 2018 vintage. This one is made with stems of touriga nacional, tinta roriz and touriga franca, with no sulphur. It’s dark cherry, dark fruits on the nose (blackberry) and also plums, with lactic notes (yoghurt?), and elegant tannins in the mouth. The Bastardo 2019 is, as always, superelegant, uplifting, truly inspiring. It comes from a 50 year old vineyard and ripes earlier than the others, end of august. It’s made with stems, and just a little SO2 before bottling. It’s “surprisingly” (well, not anymore) light, with a lot of raspberry and flowers, evident but light tannins.

Manuel Sapage and Rita Ferreira Marques

Like many of the other producers here, to present a short report about Luís Seabra, doesn’t give him justice. He excels both in red and white, and both “xisto” and “granito” soils that are often presented on the labels. Everything is good to outstanding, from the entry-level white and red Xisto Ilimitado, via the monovarietals to the cru wines. All right, let me chose one of each. The red Xisto Ilimitado 2019 is made from a blend of touriga franca 30%, tinta roriz 20%, tinta amarela 20% and 10 each of rufete and tinta barroca. It’s clear red; aromas of fresh red berries, some balsamic and herbs; fruity and dry, with a light structure. Mono C 2019 is a castelão (that is in fact authorized in the Douro): Cherry red; red fruits (cherry), stone fruits (plum), with some herbs; lightly structured with fresh acidity. For me this wine is delicious, and ready to drink now (I have the previous vintage at home, maybe at its peak now). There are several wines with the same name. This one is from Vinho Verde: Granito Cru 2019 from alvarinho grapes is from near the river Minho in the Melgaço municipality. It’s light yellow; citric with elements of honey, lightly spicy and a touch of vanilla (after one year in barrel); good concentration in the mouth, dry, a stony minerality and great lenght. Wait two years, and it’s perfect! OK, an extra speciality for you my friend: Véu de Xisto 2015! Véu denotes that it has spent two years under flor in a barrel from Jura, France. It’s golden, but also lightly greenish; smells of yeasts, flowers, iodine; full in the mouth, rounded. By the way, the grapes are rabigato 70%, côdega do larinho 15% and the rest gouveio.

Luís Seabra with his Natalie
An impressive range from Luís Seabra

From nearby Amarante of Minho we have Quinta de Palmirinha. Fernando Paiva, biodynamic pioneer in the Vinho Verde region, never stop to impress, with both azal and arinto. But his loureiros are the stars. Really interesting from his current selection is the Leviano 2020, a “curtimento” (orange wine). Leviano denotes in Portuguese a person that doesn’t care about anything, says Fernando. But he cares about the most, from vineyard to table. Noteworthy is his use of chestnut flowers to avoid use of SO2. The Leviano spent two weeks on skins, that gives a golden hue, an aroma of ginger and white flowers. In the mouth it’s in a way gentle and mellow, but it has the unmistakable acidity from the loureiro grape.

Fernando Paiva

South to Dão I had the opportunity to try the wines of Casa de Darei, that I hadn’t tasted since the opening of their “lodging” facilities (that I also used), some 20 years ago. Then José Ruivo was “chief”. Now it’s his son Carlos who is in charge. Their reds are lovely, not least the entry level Lagar de Darei 2015 from the “usual suspects” touriga nacional, tinta roriz, jaen and alfrocheiro, with its red fruit and balsamic pinewood nuances, and its luscious mouthfeel. All reds came in the 2015 vintage. New launches that “old” is quite unusual these days. I also like their rosé 2020, easy-to-drink, with its lovely raspberry character and low alcohol.

Carlos Ruivo

I also tried a couple of the fantastic and diverse wines of João Tavares da Pina, kindly offered by him and his wife Luisa at a lunch. Read more about one of these wines here.

José Vivas

Quinta do Olival da Murta is located in the Cadaval area of the Lisboa region, near the mountain range Serra de Montejunto. It’s here that Joana Vivas, who is in charge of the family business, got the inspiration for the label Serra Oca. It’s only 15 kilometers to the Atlantic ocean, which is noted in the wines, that are always made in a simple way. They have an interesting moscatel graúdo called simply Serra Oca 2019, fermented in 1000 liters oak vats, with all the lovely moscatel virtues: Golden, floral, honeyed, and with a very good acidity. More ususal local grapes, like arinto, fernão pires, were used together with the moscatel in another Serra Oca 2019 wine. This one had three days of skin-contact, partly fermented in barriques and inox. This had an interesting mix of developed and fresh aromas and taste, as if it played with oxidation; golden/brownish colour, aromatic, citric and flowery, in the mouth full with lovely acidity. If my memory doesn’t fail me it was one months before its bottling. I have not forgot their reds, that they began with in 2013 (three years before the whites), but let’s save them for a later occasion.

From down in Alentejo I found Argilla, and tasted the wines while the local student choir was singing a wide selection of songs, many of them medieaval. The winery is located at the foot of the Montargil mountains in Alto Alentejo (northwest of Évora and Estremoz). They put a lot of effort in talha wines, made in the Alentejo style of clay vessel, and also smaller amphorae. But first: I really liked their Rosa d’Argilla 2019, some kind of a clarete, made from alicante bouschet with only 20% skin-contact. It’s clear ruby; aroma of red fruits (raspberry); only slightly structured, juicy and delicious. From the Talha Argilla range I tasted 2019 white (appley, with some earthiness from the clay), and the red 2018 (red fruits and licorice, with tannins from petite verdot), both from a selection of grapes. Then came a varietal, Alfrocheiro em Talha de Argilla 2017. This was a relatively young wine, dark with a blueish hint. The flavours were very balanced; red fruits, flowers, some earthiness, – and rounded in the mouth. Rita offered more wines, that I tasted, and they were all interesting. Sorry, but this was at the very end, and I had to concentrate on the music for a while. This time it was Transmontuna, a student choir from Vila Real.

Rita Tenreiro

Thanks to João Roseira and the other organizers who managed to set up a magnificent fair in “times of trouble”. And the band played on…!

And that was that, folks!
(João Roseira pictured)
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Wine of the Week

Brezo for Bierzo

Bordeaux native Grégory Pérez is the driving force behind Mengoba in Bierzo. He is found by the river Cúa, in the municipality of Espanillo, where he makes brilliant terroir-focused whites and reds from steep vineyards.

Brezo is a second label for the wines that he makes as a négociant, still following the same principles.

This wine is made from mostly mencía, but with some 15% alicante bouschet. It’s made from vines planted in 1985, 550 meters above sea level. The soils are clay with some sand. The grapes were destemmed and crushed, followed by a traditional vinification with pumpovers. It was then raised in steel, only lightly fined and filtered, and it comes with a low alcohol (12,5%).

Brezo 2018 (Mengoba, Gregory Pérez)

Dark cherry colour. Young blueberry, violets and dark fruit aroma. Juicy, round, delicious, with natural, integrated acidity.

Price: Low

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Simplesmente… Vinho 2019: Some Portuguese highlights

The 7th edition of the Simplesmente… Vinho fair is over. This is an arrangement in Porto for individual, artisanal wine producers with a focus on natural and sustainable farming. The venue is Cais Novo, a renovated 18th-century palace only a few meters from the Douro river. This time 101 producers participated, mostly Portuguese, a few visitors from Spain, and some that had travelled longer, in fact all the way from Brazil. There was food, there was music, and among the specially invited were Os Goliardos (Silvia and Nadir), who are very active on the country’s wine scene, especially in Lisboa. The fair is organized by João Roseira, himself an important producer in the Douro region.

There were many producers that I knew from before, but also some revelations. I will be back with more. For a start, here are just a few of the many Portuguese highlights of the fair. I will try to limit myself to one wine per producer (although you will see that this is a difficult task).

António Marques da Cruz

António Marques da Cruz, is 5th generation farmer at Quinta da Serradinha in Leiria, in the DOC Encostas de Aire. The quinta encompasses 6 hectares of vineyard on clay-limestone in an Atlantic climate. António has a good hand on both sparkling, white, rosé and red wines, and he can make wines that last. His 1999 baga is a wine that really stands out. I started the fair with visiting his table (or: barrels, that is what they use here), and what could be better than to start this tour with his Serradinha Castelão 2017. Quite dark, young colour; very fruity with cherry, plums; mellow in the mouth, luscious and fabulous drinking, with a fresh, natural acidity.

João M. Barbosa

João M. Barbosa was formerly with the big Dom Teodosio company. Now he carries on his family’s long tradition. He is located near Rio Maior in Tejo, but he has also vineyards in Portalegre, Alentejo, around 6 hectares in total. He brought a nice sparkling and a red Escolha, and I also fell for the Ninfa Colheita Branco 2016, a barrel-fermented white from sauvignon blanc and fernão pires. But as my one wine here I chose Ninfa Vinhas Velhas 2016, a no-oak, “no-nothing”, natural wine, a field blend dominated by castelão (accompanied by trincadeira, camarate, alicante bouschet and others). The grapes are grown in calcareous clay soils, in a Mediterranean climate with Atlantic influence. The south-facing exposure enjoys a good sun exposure. The yields are low, that result in concentrated grapes and ageworthy wines. The wine shows a good cherry colour; an earthy nose with blackberry, cherry and some balsamic notes too; tasty, with ripe tannins, and a luscious freshness.

Pedro Marques (left), journalist Jamie Goode taking notes (at the opening dinner)

It’s always a pleasure to taste Pedro’s wines. He’s always down to earth, absolutely honest about his wines, and explains in detail the challenges of each wine. The farm is located in Turcifal, in the Torres Vedras municipality of the Lisboa region. It’s only 8 km from the sea, has a clay-limestone soil, Atlantic climate and a couple of his wines are aptly called Fossil.

Among the whites there was a fabulous version of the Fossil 2017 (both rich and tasty, and also lots of acidity), the unctuous arintos – and the Branco Especial, an interesting solera wine (a blend of 4 vintages, now aged in botti, big barrels from Barolo), with its amber colour, yellow fruit, flowers and apricot, and a structured palate. I really liked the Vale da Capucha Palhete 2017 from castelão, a light red wine; yeasty, flowery, with red berries, raspberry, a light CO2 pressure, and fruit all the way. I have written about the reds several times. They are of course good, and a wine like the red Fossil didn’t disappoint in the 2016 vintage either. But the Vale da Capucha Vinha Teimosa 2014 you haven’t read about here. It’s made from touriga nacional and tinta roriz. 2014 was a very cold vintage, with a lot of rain. The wine is dark, with blackcurrant, green pepper, beetroot, and some earthy notes, and a type of balsamic note that Pedro thinks can be caused by a fungus that in a way “belongs to the vintage”.

José Perdigão (right)

José Perdigão of the quinta that bears his name has a rosé that I have enjoyed for many years now. This time he brought a very nice strawberry/peach-coloured pét nat, that I can’t remember to have tasted. But almost as emblematic as his rosé is the white Encruzado, now in its 2017 edition: Light golden; pear and white peach aroma with citrus and elderberry; fresh, vibrant and quite structured in the mouth.

Cabeças do Reguengo was a discovery for me last year, with their lovely orange wine Luminoso (this time in the 2018 vintage), the no SO2 red Felisbela (also 2018), the structured rosé and the “normal” Alentejo blend Courelas da Torre, both in plain and reserva versions – all from the northern, cool end of the region. Let’s just have a look at the basic blend Courelas da Torre 2017 this time, from aragonêz, trincadeira and alicante bouschet: Dark cherry colour; mature berries, a touch of lickorice; full in the mouth, with tobacco, some spice. Very nice, and should be popular among all kinds of audiences. I didn’t taste their Cabeças range this time. (But you can read this piece from last year’s fair.)

Miguel Louro

Also in Alentejo Quinta do Mouro of Estremoz is a more established producers, one of the very best and respected of all. Delicious were the concentrated yet smooth, old barrel-fermented white Zagalos 2016 (from alvarinho 50%, arinto 30%, gouveio and verdelho), the light, somewhat fragile red Zaga Luz 2017 (a typical blend) and all the stylish reds that we have loved since many years. But let’s have a look at something called Erro, from “error”. In this unusual series there are three reds, called 1, 2 and 3, and this white Erro B 2015. It started out the usual way, but here the press broke, and the must was left with the skins. There is always some early picked arinto blended in, thus it’s marked by a tough acidity. The colour is yellow; the nose shows yellow fruits, peel; it’s complex and structured, with a superb acidity in the lingering farewell.

Vitor Claro

Vitor Claro is a former chef who started winemaking after a trip to Portalegre, Alentejo where he fell in love some vineyards, more than 80 years old. These are located at 650 meters of altitude and facing north.

The wines were indeed inspiring, such as the Destino 2018, a good acidity moscatel, and Claro 2018, a light malvasia. I ought to mention the Foxtrot Dominó 2017, made from the white moscato grapes that were not used for the white wine, and alicante bouschet, a “very” red grape (including coloured stems). The result is light red, quite mellow and with fine-grained tannins.

The one wine selection this time would be the Dominó Silvo Frio 2016, made from a field blend of classical Alentejo grapes: grand noir, trincadeira, tinta roriz, castelão, and also a white, arinto. The vineyards is mainly granite with some quartz. Fermentation is 50% whole bunches, and for the rest, whole grapes are macerated in inox for 60 days. The grapes are then pressed, and after fermentation the wines is aged in old Burgundian barrels and lightly filtered before bottling. The wine shows a clear red colour; fresh red fruits, some herbs and spice; good structure, and a fine acidity, but there are also nice fruit behind.

Tiago Sampaio

I tasted through the whole range from Folias de Baco, and Tiago Sampaio presented one wine more creative than the other. Among the best were the Uivo 2018 from alvarinho, with almost no colour at all, but lots of flavours dominated by pears, the Uivo Xpto Branco 2008-2018, a light orang, lemon peel scented, concentrated wine with 10 months of skin-contact and aged under flor – and a 100% botrytis, 5,5% alcohol, amber, honeyed, sweet wine called Uivo LH+. But our selected wine this time is Uivo Renegado 2018. This is a field blend from a centennial vineyard with around 40 different varieties. They were fermented together, mainly in cement. The wine is pinkish in colour; aromas of strawberries, seaweed maybe; smooth and luscious in the mouth, with a long, natural acidity. It’s easy-to-drink kind of wine, but the age of the plants secures a concentration back there too. The best of two worlds.

Vasco Croft of Aphros Wines brought most of his wines. I visited him after the fair (a report to come), so here I will stick to my original intention and talk about only one wine. (Read also about his Palhete in a post from last autumn.) But now: Phaunus Loureiro 2017 was fermented in talhas (clay pots) and aged for 7 months on lees. It’s light, slightly turbid; aromas of green-yellow apple, yeast, minerals; quite full, sappy, and with a good acidity from the variety.

We end our journey on Madeira, but not in the more normal way. Super producer of long-living madeiras Barbeito has made their first white table wine, called Verdelho 2017, with the designation DOP Madeirense. Winemaker Nuno Duarte explains that while verdelho is typically grown on the north side of the island, sercial (who makes up 4% of this wine) is cultivated in the south. The verdelho grapes were foot-trodden in lagares, and 30% aged in new French oak, the rest in steel.

The wine has a golden colour; aroma of apricot and pear, a bit waxy, but also with a nice citrus (lemon) zest; though it’s in a way mellow it’s very fresh with a good acidity too, and a saline finish. You can feel the tension of the Atlantic in this wine.

 

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Leaving Simplesmente… Vinho 2018

Simplesmente… Vinho is the kind of wine fairs that I love, where you meet only individual producers off the beaten wine track. I have already published a short report from the fair itself, I presented a wine from Dão in my weekly column, one from Algarve, then one from the Açores, and finally one from Douro. I visited Rodrigo Filipe’s Humus in the Lisboa region before the fair, and lastly I also prepare an article from my visits in Dão. Here are just a few of the rest.

Minho

Quinta da Palmirinha

Fernando Paiva was one of the pioneers of biodynamic farming in Portugal, in the unlikely region of Vinho Verde, a humid region with a strong Atlantic influence. When looking closer at the map he is based in Lixa, near Amarante in the southern part, not far from Douro. His wines are wonderfully balanced, flowery, and with the acidity in percfect harmony with the rest. The main white grape is loureiro. The Quinta da Palmirinha Loureiro 2016 was oh so light, fresh and citric, with balsamic (pine) notes, and with a fresh natural acidity perfectly well integrated. The red Palmirinha 2016 (vinhão-espadeiro-azal tinto), no sulphur added, was dark, with ink, plums, and aciditywise it was in line with the whites (high but hidden). Paiva is also involved in the Mica project, where four producers are joining forces, making greatly enjoyable wines at a lower price. I liked the 2017, an azal-treixadura-avesso tropic/mellow blend at 17 g/L residual sugar.

Fernando Paiva

Aphros

Vasco Croft went biodynamic since the beginning, at his farm near Ponte de Lima, where he has 18 hectares, uses own  sheep compost. All wines are made using native yeast.

Vasco Croft (right) talking to Brazilian reporter Didu Rosso

Aphros Loureiro 2016 is light, with lemon, flowers, slender, citric, and with a good, steely acidity. Daphne 2016 comes from a different plot, granitic, more rocky (while the others are sandy). It had 12 hours skin-contact, was then fermented in concrete eggs of 1600 liters and stayed there untill bottling. This wine was full, a bit darker, with aroma dominated by apple. Phaunus Loureiro 2016 stayed 6-8 weeks in amphora, with olive oil on top. The colour was yellow, towards orange; with that white flower aroma that amphoras can enhance; quite full on the palate, somewhat richer, and with a pleasant structure. Phaunus Pet-Nat 2016, bottled while still fermenting; yellow apples, some citrus, and good acidity. The Rosé Vinhão 2017 (sample) had a cloudy peach colour, and a promising acidity. Phaunus Palhete 2016 is a fresh and lovely amphora-elevated wine, made from both red and white grapes  with skin-contact for 6-8 weeks. I will come back to this in a wine-of-the-week post. The Vinhão 2017 was pressed by foot, fermented by itself, and no further extraction: Dark, with a violet hue; dark fruits, blackberry, flowers, raspberry, and decent acidity. Lots of character and energy!

Galicia

Over the border to Spain, and two Galician wines we tasted at the DOP restaurant, run by the celebrated local chef Rui Paula.

Finca Teira 2014 (Manuel Formigo) comes from the inland DO Ribeiro: It’s made from godello, treixadura and torrontés. The wine is light yellow; a little buttery, mineral, with darker citrus (orange/mandarine); broad, full on the palate, with the acidity to match. Traste 2015 (José Aristeguí) is another inland Galician wine, this time from Valdeorras (neighbouring the Castilan region of Bierzo). The grapes are garnacha tintorera (alicante bouschet) and mencía. Dark; rich and warm (15% alc.), hints of morello, and some coffee; tough tannins, the alcohol shows again in the finish, but it’s not without charm either.

Trás-os-Montes

Romano Cunha

Here we are talking about a collaboration with Raúl Pérez, especially known from Bierzo, Spain. These are stylish wines. Mirandela 2015 (from Tras-os-Montes north) is a white field blend of moscatel-malvasia a.o.: Pear, citrus; quite full, good acidity. Tinto 2010 from tinta amarela, tinta roriz and touriga nacional: Dark; very fresh for a 10, red fruits, good structure.

Mario Cunha

Among the rest from this region the following stood out. Quinta de Arcossó Reserva 2009: Dark colour; dark fruits (morello, blackcurrant); powerful, evident tannins, some alcohol in finish.

Douro

Conceito

Rita Marques has impressed for some years with remarkably elegant wines for a hot region like Douro. Near Vila Nova de Foz Côa in the Douro Superior her ranges are called Contraste and Conceito, and she also makes some port.

Contraste 2016 from various grapes: Light; very fresh, citric, herbs; luscious, soft and natural, with an integrated acidity. Conceito 2016, fermented in barrel, a field blend: Light; white flowers, peach, some vanilla, honey; full on the palate. Ontem (=yesterday in  Portuguese) 2016, Terras de Beira, in other words from outside the Douro. The grape varieties include encruzado and rabigato, and the soils are granitic. It’s a flowery, fruity, full wine with vibrant acidity and evident mineral tones.

Contraste 2015: Cherry red; red fruits; soft, some tannnin structure. Conceito 2015: Dark colour; dark and red berries, some vanilla, mint, some toast, but fruit-driven nevertheless. Legítimo 2016: A carbonic maceration wine: Purple, violet; dark fruits, pepper, a bit lactic; young tannins. Outem 2015, a wine made from baga 60-70%: Bright red; some green pepper, raspberry; cool and fresh, and some structure.

Rita and Manuel

Dona Berta

The Verdelho family is found near Vila Nova de Foz Côa too, and I have tasted many of their Dona Berta wines through a mutual friend. The wines, made by professor in oenology Virgilio Loureiro, I have learned to recognize as well-made wines, more robust than elegant. They are proud of their rabigato, and deservedly so. The Rabigato Reserva Vinhas Velhas 2016 made in inox was full and creamy, with notes of citrus, nuts, wax and melon. Among the other wines worth mention were first Sousão Reserva 2013, dark and fruit-driven, juicy with some spice and lickorice. Then the Reserva 2013, an “entry-level” blend: This is a fresh red, with notes of red berries, plums, an earthy touch, but with a quite elegant structure. Tinto Cão Reserva 2012: A structured wine with red fruits, blackberries, solid tannins and good acidity.

Quinta do Romeu

This is one of the most northern wineries in the Douro Superior, a really cool place north of Vila Nova de Foz Côa. They work biodynamically, and have organic certification. It’s always spontaneous fermentation, and SO2 only after malolactic and before bottling.

Quinta do Romeu 2016: Open, immediate and aromatic, with red fruits and herbs; smooth, glyceric, and a good acidity. Quinta do Romeu Rosé 2016: Light salmon colour; strawberry, gooseberry; fresh, with a good natural acidity. Quinta do Romeu Tinto 2011: Dark cherry red; red fruits; juicy, luscious, cool and fresh on the palate. Quinta do Romeu Reserva 2015: Made from touriga nacional, touriga franca and sousão, fermented in lagares of granite, moderate extraction: Dark red; smells of dark berries, tobacco; full on the palate with a good acidity. Quinta do Romeu Touriga Nacional 2015: Dark, dense, violet; aroma of dark fruits with leather; young and robust tannins. They also make a colheita port.

Folias do Baco

Tiago Sampaio is the winemaker of Folias de Baco, a project he started in 2007. He never forgets the roots and the terroir, but it’s always something creative about his wines. And though he can experiment at every stage of the process, the extraction is always very gentle. He is found in Favaios, the traditional moscatel stronghold, in the sub-region of Cima Corgo, and the vines are on schist and granite at an altitude between 500-700m.

Tiago Sampaio

When he came back from Oregon with a degree in oenology in 2007, he established the brand Olho no Pé. The latest editions however, come under the name Uivo.

I tasted a cloudy, fruity and very tasty Uivo Pet Nat from the very early harvested 2017 (started 8. August), a very fresh, flowery Olho no Pé Moscatel from the same vintage, smooth but also with a lovely acidity, and the Olho no Pé Vinhas Velhas 2016, a no SO2, skin contact, barrel-fermented wine with more colour, somewhat tropic, waxy aroma, and a glyceric appearance in the mouth – a wine for keeping.

Among the reds there was the Uivo Renegado Tinto 2017 (a field blend with both red and white grapes, so to call it rosé is maybe better), a little turbid, earthy, strawberry/raspberry, and a tough grapefruity acidity, and the light, transparent Olho no Pé Pinot Noir 2014 with raspberry, full and round. Uivo Tinta Francisca 2016, had a deeper colour, very fruity with red berries and plum, juicy and grapey in the mouth, with a graphitic mineral touch. The last wine I will mention here is the impressive Olho no Pé Colheita Tardia 2012, an orange/amber wine with sweet honeyed bouquet from 100% botrytisized grapes.

Quinta do Infantado, João and Álvaro Roseira

Infantado was the first winery to export directly from the Douro valley in the 1980’s, and I visited them twice shortly after. They weren’t given first priority in the tasting hall this time, but at the DOP restaurant of Rui Paula we tasted two ports and the Roseira 2011, a project from Joaõ Roseira of Infantado (and Simplesmente Vinho, of course). Dark colour; red berries and forest fruits; good tannins, still young (good with baby goat). Two well-matured ports: the Colheita 2007, a tawny with vintage, had a young, red colour, beginning developement; figs, nuts, berries, elderberry; fruity, not very sweet, long. Vintage Port 1997 (magnum): Very fruity (blackberry), but also with some chocolate, spices and a warm, raisiny hint. Lots of tannin in the mouth, matching acidity, and still fruity after all these years.

Bairrada

Casa de Saima

This was an occation to meet the lovely Graça Miranda again, whom I had not seen since I visited the winery in Sangalhos many years ago. Saima was known as a tratitional producer, and I have still a few older vintages in my own cellar, such as the superb Garrafeiras 1991 and 2001, and I remember a foot-trodden rosé with more than 10 years of age when it was released. But they also embraced the new opportunities that appeared some years ago, with new grape varieties such as merlot.

Graça Miranda

The white Vinhas Velhas 2017 (sample) was light; fruity, with citrus and apples; full, concentrated, good acidity, fresh. I think this will be great in a not too distant future. The same wine from 2016 (a hot year) was waxy and herby, but also with fine flower notes; full in the mouth, with a fine acidity. Garrafeira 2015 (the first garrafeira white), made in old oak with 3 months of batonnage in big 3.000L vats: Darker, more creamy, quite waxy, with a touch of honey, concentrated, glyceric, smooth, and long. Promising.

The Pinot Noir 2015 I found interesting; fruity and saline. Baga Tonel 10 2014 (10 is the name of the vat [tonel in Portuguese], while 14 is obviously the vintage): Light colour; red berries, forest fruits, some greenness; luscious in the mouth, tannins still come creeping, and a good acidity ends it all. Baga Vinhas Velhas Grande Reserva 2014: Grande Reserva means here that it must be in oak for at least 24 months. The wine is cherry red, has some greenness, good fruit, lots of tannins, and good acidity. Maybe a classic Saima with great ageing potential.

Lisboa

Quinta do Montalto

I have known André Pereira of Montalto and Pedro Marques of Vale da Capucha for some years, visited their quintas and met them at fairs, such as the London natural wine fairs. André not only makes good wines, but with an almost unbeatable quality-price ratio. His farm is in Ourém, in the Encostas d’Aire area, some of the vineyards in Leiria, but most of the wines are classified as regional Lisboa.

André Pereira

André is currently experimenting with amphora, coated with natural resin. An clay-aged fernão pires from 2017 (the name is to be announced, possibly something with ‘talha’, denoting clay wines in Portugal), harvested early, was light in colour; flowery, fresh, fresh, but also nutty and a bit waxy, and full of life. His Medieval d’Ourem 2017 (DOC Encostas d’Aire) is based on an old Ourém tradition. It’s defined in the strict DOC rules that it must be 20% red and the rest white grapes (here tricadeira and fernão pires). The 2017 was light red, with a lovely raspberry scent; luscious and round, but also with a citrussy freshness. Although the alcohol is 14,5% (spring was hot and dry) this must be the best “medieval” wine I have tasted from André so far.

A Touriga Nacional 2017, this one also aged in amphora: Dark, violet; aroma of flowers, red fruits, blackcurrant; a touch of tannin, and also a bit warm at 14,5%. As the name suggests Cepa Pura is a series of varietal wines. Cepa Pura Baga 2016 was totally destemmed, put in 50% used barrel, and the rest inox. 2016 was a difficult year here, with a great loss because of rain and fungus. The wine was nice, with and aroma of red fruits, green pepper, cherry, and some spice; fresh and luscious in the mouth, with soft tannins. Cepa Pura Fernão Pires Late Harvest 2015: This is another example of fernão pires’ many talents: Yellow colour; aroma of yellow fruits, citrus and honey; semi sweet, rich, and with a good acidity. No botrytis.

Alentejo

One of the big revelations this year was Cabeças do Reguengo. They currently have 11 ha. vineyards, in the north of Alentejo, near the São Mamede national park. Rui Felé tells that they encourage the biodiversity, with man, wildlife, olives, other crops and vines in harmony. The grape harvest is all done in a single day and in the cellar there is very little intervention. The only product used is a little SO2. The wines stay in old oak, and in the near future only black oak – the autochthonous species.

One of the wines that stood out was an orange wine called Luminoso 2016. It’s made from arinto, fernão pires and rupeiro, had 10 days skin-contact, no SO2. The colour is orange/amber; aroma of peel, nectarine, mandarine, a touch of honey; full, structured (tannin), and fruit all the way. The red Felisbela (“my mother”, says Rui), no SO2: Dark cherry; dark fruits, blackcurrant, forest fruits; a bit carbonic, a feature that matches the slightly warm fruit. Courelas da Torre 2015, aragonêz, trincadeira, alicante bouschet: dark; mature fruits, blackcurrant, round, full, some lickorice. There was also a pleasant rosé, quite dark and with some structure: Courelas da Torre Rosé 2016.

Under the Cabeças label came wines like Equinocio 2015, aged in mainly old wood for one year: Some butter, nuts, and full on the palate. Seiva 2014: Red and dark fruits, concentrated flavours, long. Solstício 2015, made with whole bunches: Dark colour; wild fruits; rich and a bit tannic.

Quinta do Mouro

Quinta do Mouro is one of the famous producers of Alentejo, based in the northernly Estremoz, and one of the few (maybe together with Herdade do Mouchão) who strongly believed in the variety alicante bouschet at a time with castelão (locally called periquita) was popular with both producers and local wine authorities. I meet Miguel Louro father and son, the father fronting Mouro and the son both this and his own project. Mouro is about as good as Alentejo gets, and they have a freshness that is difficult to achieve if you’re not located near the mountains in the Portalegre sub-region. So here are a few, only briefly described (partly because I visited them late in the evening when the crowds came in and the music was turned louder, and I actually was “on my way” back to the hotel for a rest).

From Miguel junior’s project Apelido 2016, a fresh and clean white, a wine with the 1 o (primero =first) symbol), Nome 2016full, rich on glycerine, with good acidity, and Apelido 2015, a dark, fruit-driven red, also with some earthy notes.

Some brief notes on the Mouro range too: Zagalos Reserva 2013: Dark colour; wild fruits, blackcurrant, blackberry; full in the mouth. Quinta do Mouro 2012: Dark; red and dark fruits, balsamic (menthol); full and complete. Quinta do Mouro (Goliardos) 2012, a wine made with some cabernet in the blend, various types of oak, in collaboration with the Goliardos (see an interview with Silvia here): Very dark, dense, almost opaque; still cool fruit, balsamic: a lot of tannins, but not aggressive at all.

Miguel Louro, father and son

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Wine bars and restaurants and Wine of the Week

Mengoba at Gastroteca de Santiago

This marked the conclusion of a wine trip. Our theme was three wine regions in old Castilla. But we also had some occasional wines from other areas.

The Gastroteca is a wine bar, or restaurant, in a small chain of restaurants and a shop. It’s run by a handful of sommeliers. Tabernero and Matritum are other Madrid wine bars in the chain, and the one with special responsabililty for this place is Juan Carlos Ramos. The restaurant is located on the Plazuela de Santiago, close to the royal palace, and not far from the central tourist spot Puerta del Sol.

The Gastroteca de Santiago is a small restaurant, or wine bar, with only 16 chairs. It has a creative menu that could be described as contemporary Spanish, and the dishes are delivered cleverly and at very reasonable prices. The wine list is quite extensive with a focus on what’s happening in Spain at the moment, and with a nod to classic European regions as well, most of all Burgundy, Rhône and Champagne.

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We had a wonderful unfiltered fino Arroyuelo from producer Primitivo Collantes, a verdejo from Rueda (Tinita 2014 from Soto y Manrique), 25% of it with fermentation and 4 months lees-ageing in oak. Then we chose the unique Monastel from Rioja’s Juan Carlos Sancha (which we will presented in a later post).

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Enjoying a good red at the Gastroteca

We closed our session with a wonderful wine from Gregory Pérez of Bierzo, the Castilian region to the north-west bordering Galicia. Gregory, originally from Bordeaux, fell in love with Bierzo, and at a time he worked with Mariano García (of Vega Sicilia fame) at Luna Beberide, another Bierzo winery. He works very traditionally, with natural methods, including native yeasts, very low sulphur – and with a horse. Mengoba is a series of wines, the name made up of the first letters of the local varieties mencía, godello and valenciana with a “b”).

This Mengoba is made from mencía 80%, and the rest garnacha tintorera, also known as the Portuguese alicante bouschet. The mencía is sourced partly from a clone that Gregory revived in Espanillo, at 700-850 meters with mixed soils (80 year old vines) and the rest from 550 meters at Valtuille (30 year old). It stayed 6 months on lees in big foudres, partly with whole clusters. Then in 5.000 liters in the foudres for almost 10 months.

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Mengoba 2015 (Gregory Pérez)

Dark red. Aromas of dark fruit, ink, and plums, a little chocolate. Full on the palate, young tannins and good acidity. With a couple of years more it will probably have reached its full potential, with everything integrated and still packed with lively fruit.

Price: Medium

 

 

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Wine of the Week

Brezo from Bierzo

Grégory Pérez produces highly original wines, but also with respect for terroir. They are natural wines made in a sustainable way, with knowledge of soil and protection of biodiversity as key elements. Low yields secures ripeness and concentration, and cluster thinning and organic fertilizers is only used if absolutely necessary. Selection always takes place in the vineyard. The fermentation is carried out by indigenious yeasts, different yeasts for each vineyard.

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The really like his unoaked entry level wine called Brezo made from 85% mencía and 15% alicante bouschet, a grape associated with warmer climates. It’s made from 30 year old vines 550 meters above sea level in Horta and Villafranca del Bierzo.

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Mengoba Brezo 2013 (Gregory Pérez)

After a lot of airing (this is mencia, a truely reductive grape, remember):

Dark red, bright with a violet tinge. Balsamic notes in aroma, forest fruits and flowers. Fleshy, full, with a nice acidity. A charming red bierzo on the «wild» side.

Price: Low

Food: Try with light meat, game, and a variety of cheeses

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