In 1998, a group of friends started this project in a splendid landscape on the northern slope of the island of Tenerife, between Tacoronte and El Sauzal. They were united in their desire to make wines that freely express the unique terroir marked by the volcanic soil, the Atlantic climate and the native varieties.
The wine is made from listán blanco with a small amount of albillo, made separately. Barrels have not been used, but it aged for 3 months on lees.
Blanco de Cráter 2021(Cráter)
Light straw coloured. Aroma of citrus (lime), yellow apple, hay, wax. Medium-bodied, creamy with good acidity and concentration, quite long with salt in the finish.
It is always a delight to visit the Simplesmente… Vinho fair of Porto, held in Porto towards the end of February at Cais Novo, a former port wine warehouse by the Douro river. It’s an independent and alternative winefest that unites press, wine lovers and vignerons, most of these small artisan growers that work in a natural and organic way. This edition was number 8th, and showcased 101 producers, most of them Portuguese, some from Spain, only one from France I think, and a specially invited producer from Oregon, USA. There was good food, visual arts, there was music (and this year I was lucky to be able to take part myself), and oh! so many nice people.
There were endless rows of good wines to enjoy, so here I will only present a few of the highlights, and I will try to limit myself to one wine per producer. I have already published three short posts about single wines in the Wine of the Week column, and you can also read about some of the other producers from the previous fairs by doing a quick search yourself. Last year I wrote two articles similar to this one. Here you find recommendations of several Portuguese producers, and here are some of the rest.
Uivo Rabigato (picture taken in the Folias de Baco taberna)
We start locally. Tiago Sampaio is one of the best exponents of the “new wave” of Douro producers, making less “noisy” wines than the region is more known for, with less extraction, lower alcohol, and more focus on freshness of fruit. I have already reported from a visit to the Folias de Baco bar in downtown Porto where he delivers the wine (read here), and there will be a report from a visit to the winery in Alijó. Rabigato is getting more and more attention these days, as it shows its varietal potential. Uivo Rabigato 2019 is a characterful wine, light in colour, with flowery notes, grapefruit, citrus peel, a refreshing, cool acidity, and a saline finish.
Hugo and Ana
A neighbour of Tiago in Alijó is Ana Hespanhol of Quinta do Zimbro. She is also involved in a smaller project called Grau Baumé with her partner Hugo Mateus, and one of her sisters. I had a meal with the three of them in Alijó after a visit to Tiago. I remember some of the wines of Ana’s father Manuel from way back, and the brand Calços de Tanha (a very nice, direct, fruity red wine with a good price, by the way). Now it’s taken a step back to estate wines, to organics and naturally enough to a fresher style adapted to our times. Of the many good wines I here chose the Grau Baumé Undo 2017, a varietal viosinho that was lightly pressed without de-stemming, ageing in tank, and bottled un-fined and un-filtered. It showed a light colour, yet both full-flavoured, with yellow fruits, citrus and careful tropical notes, and a lovely acidity wrapped in a full, almost waxy appearance on the palate, and some saltiness too.
Manuel Sapage of Conceito (tank sample of the Bastardo 2019 visible in the front)
About Conceito further east, near Vila Nova Foz Côa, I have written several times. Their white wines are stylish, their lighly extracted Bastardo red stunningly delicate, and they even offer ports, like a white port made in collaboration with Madeira producer Ricardo Diogos of Barbeito. This time I chose the white Único 2018, made from different plots in the same vineyard, more than 100 years old. It’s a field blend of around ten varieties, including rabigato, códega do larinho, gouveio, arinto, donzelinho branco and folgazão. It had a temperature controlled fermentation in used French oak barrels and regular bâtonnage up to one month, before it was aged 11 months in the barrels. It’s a light coloured wine with a complex aroma on the mineral side, with white peaches, citrus, ginger and some aromatic herbs; concentrated in the mouth, with a great natural acidity, and the oak is already almost integrated. It has probably a long life ahead.
William and Filipa
It’s always a delight to meet Filipa Pato and William Wouters. I have written about Filipa’s wines several times, and I like them a lot, so I thought I knew their portfolio. This time William presented wines from a range of his own, and I tasted a promising white wine. Other than that they had brought most of the range, both white and rosé sparklers, and I also tasted still whites and reds. Here I chose the Post-Quercus Baga 2018, that is presented as a wine from both of them. This wine is now made only in French and Italian amphoras (since their Portuguese one suddenly broke). These are not coated, and they have the same thickness all over, giving exactly the touch of taste that they search for. This is a wine that really sings: It’s quite dark in coulour, with violet hints; aroma of red and berries (cherries), plums, flowers; it’s juicy and delicious in the mouth, but not without concentration, fine-grained tannins, and with an acidity that’s there, but wonderfully integrated. Truly inspiring!
Luís Manuel Gil, winegrower and surfer from Óbidos
Inspiring, saline wines from breezy Atlantic vineyards
When I saw Luís Gil came into the tasting hall I expected him to take place at the table of his friend and collegue Rodrigo Filipe of Humus (see this article, including pictures of Luís). Well, he is still with Rodrigo, but this time he had come to present his new project. Marinho signifies that we are very close to the ocean, southwest of the Óbidos village. Here Luis works 2 hectares (6 plots) of rented old vines (between 40 and 110 years), where he works closely with the proprietors to ensure that they agree on everything. They work completely naturally, without additions of sulphur. The red varieties are first and foremost castelão, and some cruzado (a crossing with a lot of colour). I tasted the whole range, from whites with more or less skin-contact, rosé and reds. The Marinho Rosé 2018 was fabulous. 18 hours on skins with with stems, predominantly castelão (if I remember right) and some white grapes, like fernão pires, arinto and vital. This gives a light rosé colour, with strawberry and raspberry aromas; very juicy and delicate in the mouth, but also with a certain structure, and a lingering saline finish.
Luís tells that he grew up with wine, with a big wine cellar at his parents’ house. He had spent a lot of time visiting fairs, meeting vignerons and tasting wines that he was “triggered” by. This project started in 2017, when he had been thinking of it long enough, and suddenly realized that the wines he wanted to make were of a kind that was missing in the market.
If there is anything to compare Luís Gil’s wines with, or liken them to, it could be (well, apart of some wines in the Humus range of course) the Atlantic wines in Galicia. Which brings us over the border. I visited Constantina Sotelo in Cambados, Rías Baixas after last year’s edition of the Simplesmente. I tasted a few wines again this year, all from albariño and all from vintage 2018. And there were indeed several intesting wines that I could have chosen, not least the Aquelarre (sparkling from the ancestral method) and Flor de Sotelo (albariño under the ‘flor’ yeast, like in Jerez). I started with Octopus and Volandeira, the former more mineral from ageing in amphora, and the latter more fruity, from wood. All right, Octopus 2018 (2nd from left in the picture) was light coloured; flowery, with apricots and stony minerals; fleshy and grapey in the mouth, concentrated, with a super acidity in the long finish.
When Iria Otero started her own wine adventure it was with the Sacabeira label from the Salnés area of Rías Baixas. She prefers to chill the whites down to prevent malo-lactic fermentation to take place. While these are superb albariños, most the wines she had brought this time were from inland Ribeiro, from the village of Leiro by the river Avia. She normally elaborate entry wines in concrete, while the others are made in chestnut. A Seara Castes Brancas 2018 is, as the name implies, made from white varieties, treixadura, godello, torrontés and albariño to be exact. This one is made in concrete and stayed there for 6 months. It’s light in colour; green apples, yellow plums and flowers on the nose (as she points out herself, it’s more flowery than fruity); it’s mellow in the mouth, with some acidity, and really enjoyable.
Cume do Avia (from left): Álvaro, Diego and Fito
Not far from Iria, in Eira de Mouros, Ribeiro we find Cume do Avia, named after the highest hill in the subregeion of Avia. They have there 13 local varieties on 9 hectares. This area varies between Atlantic and Continental influence. The soil is a mix of clay, schist and granite, and the vineyards are facing east, with optimum sun exposure and ventilation. I really enjoyed both their white and red wines. Under the Dos Canotos label come both a varietal brancellao, and a caíño longo, but I chose another one (not for any specific reason, because they are all very good), Dos Canotos 2017, a blend of brancellao, sousón and caiño longo fermented and aged 6 months in very old big neutral barrels. This is a bit darker than the others; fresh, red fruits, with a lactic note; in the mouth it’s cool and fresh, with a slight tannic grip and a nice salty character.
Vicente Torres represents Puro Rofe and Bien de Altura
Puro Rofe and Bien de Altura are sister companies, the former is the oldest and most “well”-known and stands for Lanzarote wines, and the latter for wines from Gran Canaria. In fact there is a third sister now, as they make wine from El Hierro under the name Bimbache. This is quite sensational, so it’s pretty sure that we will come back to this. Our choice here is a high-quality wine from the maybe unlikely island of Gran Canaria, and the village San Mateo. The grower is Carmelo Peña, native to Gran Canaria, who works with indigenous varieties in an artisan, and organic and biodynamic way; native yeasts, de-stemming by hand, little use of SO2, and long macerations with little extraction. This place is considered to have desert climate due to constant warm temperatures and minimal rainfall. Carmelo and his team climb high, up to more than 1.400 meters.
The word ikewen has its origin in the Berber language Tamaziɣt and means root, or source. The red wine by that name is made from pie franco vineyards facing northeast and southeast, planted in volcanic soils. The grapes were hand-harvested and macerated 40% whole cluster, 60% was destemmed, gently pressed into one 500L used French barrel and the rest into steel tanks to finish fermentation. The finished wine was bottled unfined, unfiltered and with only a tiny amount of sulphur. Ikewen 2018 of Bien de Altura, grapes listán prieto, listán negro and some white varieties: Light red colour; red fruits, white pepper, a smoky touch; bright, fresh acidity and fine-grained tannins. 11,5% alcohol.
Germán Blanco of Milú
Germán Blanco of Quinta Milú is one of those who believes in village wines, and shows that even wines from Ribera del Duero can express a sense of place. And the place in this case is La Aguilera, one of the dominant wine towns of Burgos (Castilla y León), not far from Aranda de Duero. The grapes are grown organically in the traditional way, hand-harvested and with minimal use of sulphur. They use materials such as concrete or clay, and when they do use wood, it’s always big and used barrels. They never clarify nor stabilize and almost never filter.
They have a winery in Rioja and one in Bierzo too, but we concentrate on Duero here. Milú was also the first bodega in their project. To Porto Germán had brought three wines from La Aguilera; La Cometa 2018 from different plots, Viñas Viejas 2018 from limestone soil. I chose Quinta de Milú Bellavista 2018, from a tiny tempranillo vineyard with 80 year old vines at 930 meters on sandy soil. The wine is fermented in open barriques and aged there for 12 months. It’s deep dark purple; the aroma is dominated by forest fruits (blackberry), and aromatic herbs; in the mouth it’s fleshy, fresh, quite structured yes, but it’s elegant and can be drunk relatively short-term. Germán says they prefer imperfection to carefully monitored processes. But the wines are truly beautiful, and Germán hints to Leonard Cohen when he says, “it’s in the cracks that the light comes in”.
The light comes in to José Manuel Benéitez too
Also in Castilla y León, José Manuel Benéitez is found in the small wild, remote region Arribes del Duero close to the Portuguese border. El Hato y el Garabato is family project that started in 2015. Here they manage organically 8 hectares of 70-100 years old vineyards with varieties like the red juan garcía; bruñal, rufete, bastardo and the white doña blanca and puesta en cruz (rabigato in Portugal). And the cellar work is very artisanal.
The white Otro Cuento 2018 is made from doña blanca grown in granite, higher up in the domaine (while there is slate/schist at a lower level in the canyon). Half of it was fermented in small old barrels, and stayed there for 6 months. It’s light yellow wine, a bit reductive at first (a bit fosforic, some graphite), but it looses out to yellow fruits, and a smoky touch is there; quite creamy, or glyseric in the mouth, and integrated acidity. Mineral, intriguing. And then we are ready to cross over the border back to Portugal…
…which is not a long distance at all. Because we come to the northern part of Alentejo, by the Serra de São Mamede mountains, where João Afonso and his family has their Cabeças do Reguengo literally inside the national park. It’s an ambitious project where they seek to live and breathe in harmony with nature and ecosystem. And the wines are made in the most healthy way possible. The Respiro 2018 is made from both red and white grapes. Take a deep breath: Trincadeira, alicante bouschet, castelão, grand noir are the reds, while the white proportion include arinto, assario, fernão pires, roupeiro, alicante branco, rabo de ovelha, tamarez, manteúdo, uva rei, uva formosa, vale grosso, excelsior, salsaparrilha. Ok, come quickly back to the normal colour of your face please: They are grown between 500 and 710 meters, bought from local farmers who shares their ideology. The grapes were fermented in stone lagar with native yeasts and aged one year in old oak. The colour is fresh, clear red; aroma of red fruits, plums, some green pepper (from the whole-bunch treatment maybe), a touch of spice; fruit-driven fresh taste, fine tannins. Both serious and delicious summer-drinking.
Fortunato Garcia
Back to the islands, but this time to Pico of the Açores, where Fortunato Garcia makes his Czar wines in Criação Velha on the western side.
Why the name Czar? After the Russian revolution in 1917, sweet wines from Pico was found in the cellars of the palace of the last Tsar, Nicholas II. This wine was shipped in barrels on the island of Pico and sent to the royal banquets. It even appeared on medical prescriptions as a cure for certain ills and even Tolstoy mentions it in his book “War and Peace”. This is their reason for naming the wine. The Czar 2013 has 19% of natural alcohol, as can happen with these grape varieties (here: verdelho, terrantez, and arinto) in the volcanic soil. This time it stopped by 15-16 degrees, then started again. The colour is deep amber; with a sweet aroma of raisin, but also with some orange peel, hazel-nuts and anise to balance; it’s rich in the mouth, with a long nutty aftertaste.
When talking about the highlights one of them was for me a non-vinous one. This year I was lucky to be asked to perform with André Indiana and the in-house jam band. So for a full two hours we were rocking the house, and it was a wonderful experience to see all the wine producers in the audience diggin’ and dancin’. And Fortunato of Czar joined too, and lead the band masterly in an old Motown hit (I think it was).
A lot of superb wines are not mentioned. I did not have the time to taste everything. Some other producers were given priority last year, and the year before. At the dinners and lunches I remember wines from Mário Sérgio Alves Nuno, Rodrigo Filipe, João Tavares de Pina, with whom I shared table, and many others.
What now, my love? During this fair we got the message that the Cais Novo had been sold. So next year Simplesmente Vinho has to move again. And it’s a common belief that it would be difficult for festival organizer João Roseira to come up with a place as good as the one that we now have become used to. But he has surprised us before, so let’s see…
João Roseira: Is there a place for us somewhere? (picture taken a couple of days later at Quinta do Infantado)
