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Tag: Portugal

Wine bars and restaurants

Pedro’s Portuguese Place in Oslo

I had just read about the wine bar that Pedro Caiado opened six months ago, when he phoned me to ask about one of the producers that can be found in several posts of this blog. But it was only yesterday that I got a chance to visit his Portuguese place.

Let’s just conclude that he has managed to establish a fabulous place. It’s the kind of wine bar that I like, with a strong focus on natural wines, and small, well-elaborated bites to go with them. Quite unusual is that the food also is mostly organic, and from local producers.

Pedro is from the Portuguese surfer’s paradise of Peniche, where the winds always blow. But love, what else, brought him to Norway. When I was there he was accompanied by Lise, newly employed, who hails from northern Norway, but has been living abroad for many years, mostly London. Lise has specialized in fermenting, she uses it in some of the dishes, and is also planning to offer courses.

Lise and Pedro

The wine list obviously contains Portuguese producers, such as Conceito, Aphros, Mouraz and Pellada. But there are also some of the classics within the natural wine world, such as Cornelissen (Sicilia, Italy), Gut Oggau (Steiermark, Austria), and the French Matassa, Ganevat, Riffault and Robinot, all of whom (Portuguese and “foreign”) should be known to readers of this blog. And there are also up and coming names like the Spanish Ismael Gozalo, Alfredo Maestro and Bodegas Cueva, also well covered here, and Chapuis Frères (Bourgogne, France) and Stekar (Slovenia).

It was a late Friday lunch, and I was going to a jazz jam with dinner immediately after this, so I limited myself to three wines from the by-the-glass selection. To go with them Pedro suggested eggs in olive oil with fresh sour-dough bread, ricotta with basil, sunchokes and stingray.

I came a short while before they actually opened after the break, so I was offered a cup of coffee, a fresh African highland style selected by Norwegian barista Tim Wendelboe.

The first wine was from Moravia, Czech Republic (see a recent post). Gewürztraminer 2017 (Krásná Hora), a 6 months skin-contact white. Not straigh white, that is, it has a red-ish hue. The aromas include gooseberry/raspberry, citrus and some rhubarb, and it has quite concentrated flavours and good acidity.

Next out was Nat Cool 2016 (Niepoort). Niepoort is “everything” in Portuguese wine: The house is a traditional port wine producer, and as such a star within several categories such as colheita and garrafeira, but really not bad (read: average) in the other styles either. Dirk Niepoort has taken it further, and has now establish himself as a top in several Portuguese regions, and abroad too, like the neighbouring Ribeira Sacra of Spain, and in Austria, as his former wife is from there. This wine is from Bairrada, from the variety baga, made in cement. And it’s really is cool: Light cherry red, almost rosé, smells of strawberry and raspberry, and it has a light touch of tannin. It was served chilled too, which is a good idea.

A cool bairrada with ricotta, basil and roasted sunchokes

Vale da Capucha is the producer I talked about in the beginning, so it was only natural that I ended this session with a wine from my friend Pedro Marques, who runs that winery. Fossil Tinto 2015 is the current vintage of this touriga-dominated blend, that also exists in a white version. Fossil is an appropriate name, as the winery is located in the Torres Vedras area of the Lisboa region, only 8 km from the sea, and was in ancient times under water. Dark red, smells of dark and red berries, herbs, and it’s a little spicy too. In the mouth it shows a fine, natural, integrated tannin grip and ditto acidity.

Fossil red and stingray

While sitting in the inner side of the bar I could see Pedro serve all kinds of customers with true respect and patience. I have the greatest confidence that this tiny wine bar has a future place in a city with many good restaurants and bars already.

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Wine of the Week

Phaunus Palhete of Minho

We have been familiar with Vasco Croft’s Aphros Wine labels for a long time now. Lately he has also been presenting the Phaunus, that ranges from a pét nat to amphora aged still wines.

Vasco went biodynamic from the beginning, in his farm in Ponte de Lima, Minho (Portugal). Here he has 18 hectares, that are fertilized with own compost. Needless to say, all wines are made with natural yeast.

Vasco Croft at Simplesmente

At this year’s Simplesmente… Vinhos (see one of several posts from the fair here), Porto, we could taste all his wines, most of them in the 2016 vintage. They spanned from the light, citric, uplifting Aphros Loureiro via Daphne, a fuller wine from granite soil, 12 hours skin-contact, fermented in concrete eggs.

The old tradition of palhete involves fermenting white and red grapes together, and the result is a dark rosé or a light red coloured wine. Phaunus Palhete 2016 is a blend of 80% loureiro and 20% vinhão (red). The grapes were destemmed, pressed and fermented on skins in beeswax-lined amphorae, and aged on lees for three months.

Phaunus Palhete 2016 (Aphros Wine)

A pale red colour that hints of blood orange, somewhat cloudy. Aromas of stone fruits (cherries, litchis), herbs, and flowers. It comes with a slight tannin texture, a wonderful acidity, and a touch of saltiness.

Price:
Medium

Food:
White and grilled fish, shellfish, sushi, salads

 

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Wine of the Week

Esporão’s Vinho de Talha, clay wine from Alentejo

Alentejo has a more than two thousand years old unbroken tradition for clay-aged wines. The area now experiences a fashion for these wines, and in 2010 a specific DOC was even awarded.

Talha is a large clay container. They come in different sizes and degree of porosity, but they are definitely recognizable. Since they are porous, most are sealed inside. Most common is a form of resin, mixed with other ingredients. The tradition has been kept alive by local restaurants. Now the number of commercial producers that take up the tradition is still increasing.

Here is a short version of how the wines are typically made: The grapes are pressed and transferred to the talha, where a spontaneous natural fermentation takes place. During this period, the grape and skins float to the surface and forms a thick mass. This is pressed down with a piece of wood to extract the color, aroma and taste of the wine. Fermentation is completed, and the mass sinks to the bottom. When the wine runs through a hole at the bottom of the jar, this mass helps to filter, together with straw designed for the purpose.

A toast of talha wine at the traditional producer-restaurant in the village of Cuba

The grapes are picked in September, transported into the wine house, pressed, then transferred to the jars – with or without stem. During fermentation, batonnage is carried out. The mass is pushed down twice a day to extract colour and flavour, but also to prevent it from blocking the opening and the jar exploding. As a rule, the fermentation is completed 8-15 days after the grapes are placed in the jar, so it takes a few weeks for the lid to sink to the bottom. For many, the wine is now finished and the drinking can start. Traditional restaurants usually serve it more or less directly from the “talha”. The modern, commercial wine houses usually leave the wine on the steel tank, some place it, surprisingly maybe, in oak barrels. Traditionists put the wine back on the jars. These are often covered with lid of wood, clay, cardboard or anything. A more effective protection against oxidation is olive oil, which is poured into the jar.

The DOC Vinho de Talha was created to preserve tradition. The regulation states, among other things, that the grapes must be cultivated within the 8 subregions of DOC Alentejo, they must be rejected, fermentation must be done in closed containers (talhas) and the wine and grape must remain in the jars until 11th November. One can store the wine longer, but this is the day when official officials come to certify the wine. This is St. Martin’s Day and traditionally the day one drank the wine for the first time that year. Martin from Tours was a soldier for the Romans, but became Christian as an adult and then lived as a monk. In Portugal, the day is primarily associated with celebration of the new wine.

Moreto is the grape variety that stands out as the traditional bearer. But the tendency is that other grape varieties are used, and the wine spends less time in the vessels in contact with the skins.

Talhas at Esporão

Herdade do Esporão is a property that can actually track its borders back to the 13th century. It was purchased by two private individuals in 1973. The first wines came on the market in the 1990s, and almost instantly it was a huge success.  

It’s maybe of importance that a large company like Esporão participates in the collective talha experiment that is now taking place in the area, because those who no one else can register and catalogud knowledge and experience. Perhaps they can also help promote the Alentejo region to consumers.

Esporão inserts the jars with beeswax (made after a complicated recipe), to avoid anything evaporating. This certainly gives some taste to the wine, or rather: it reacts with the wine. To avoid oxidation, a layer of olive oil is placed on top of the talha.

Their Vinho de Talha is only sold in the house’s own shop, to keep an image of exclusivity, it is said. The 2014 vintage comes from old, rented vineyards in the cool Portalegre sub-region to the north, high in the São Mamede mountains, with varieties moreto, castelão and trincadeira. The grapes were picked late in the autumn, end of October-beginning November. No SO2 is added and the yeast is completely natural.

The wine makers are David Baverstock and Sandra Alves.

From Esporão’s shop

Vinho de Talha (Amphora Wine) 2014 (Herdade do Esporão)

The wine is relatively light ruby. Aroma of red berries (ripe raspberries) with flowers, some spice and liquorice. Intense fruit on the palate, fresh acidity (typical of northern Alentejo), elegant tannin, and some sweetness at the end.

Price: Medium

 

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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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Dão after the fires of 2017

In the days leading up to the Simplesmente Vinho fair we drove around in the Dão region, and it was no doubt that the fires of 2017 had left its mark on the region. And not only among those directly hit.

Here is an article from our Dão visits, recently published in Norway’s Vinforum magazine. It’s in the Norwegian language, but here I chose one wine from each featured producer, and supply a few pictures from the article.

Here is a link to the page where you find the article.

Casa de Mouraz (Mouraz outside Tondela): Well-made wines, clean and direct, fruity and balanced. Wine from all categories, also Vinho Verde. 25 ha. own vineyards, more clay than usual in Dão, but some granite too. Sara and António were probably the most severely hit by the fires, and guests of honour at the fair.

Here I chose their Elfa 2014, from 80% baga and around 30 other varieties, that went into the fermentation tanks with whole bunches. It’s a great wine, fresh and quite direct, with red berries, green pepper, medium structure and a balanced natural acidity.

Quinta do Perdigão, Silgueiros: 7 ha., granitic, mostly quartz. Biodynamic prictise. The fires stopped right outside the quinta gate, and José and Vanessa went through some terrifying hours that night. The late-released rosé is an all time favourite, and aside from that one the white and the youngest reds are the best wines for me. Good varietals from jaen, and the one I chose here:

Alfrocheiro 2011 has kept the dark colour well, and shows aromas of blackcurrant, pepper and some balsamic, and with good support from tannins and acidity.

João Tavares da Pina (Quinta da Boavista), Penalva do Castelo: Cooler, higher (around 500 meters), clay and schist (from maritime sediments), 13 ha. planted (50 in total). João has a passion for the jaen grape, well-suited here, with its long cycle. His entry-level wines Rufía! are direct, fruity, acidic, turbid and easy to put in the “natural wine bag”. But the reds also demonstrate their ability to age. João searches for both freshness, but also the decadent mushroom and underwood aromas. The jaen grape and high fermentation temperatures (up to 32°C) are tools to achieve this. João is also a passionate horse-breeder, a creative chef, and maker of Serra da Estrela cheese until recently.

While waiting for the lamb chutlets to be finished we tasted some 20 wines that João had placed on the stove. A white Rufia! 2016 was opened 13 days earlier, had one week skin-contact in a small steel lagar. Light orange and turbid, flowery aromas, citrus peel, and a wonderful, stimulating acidity. He plays with oxidation, but balances masterfully.

António Madeira, making wine from 6 ha. spread over 6 villages, most near -or in- the Estrela: He is French, from Portuguese descendant. His project is to identify and categorize the great vineyards of Dão. He started to make wine in 2011 from a 50 year old vineyard, while still living in Paris. His wines all have freshness and energy. To say that they are promising is an understatement.

2017 will be remembered by the fires, but the vintage itself is promising, dry (not surprisingly) and very early harvests. Liberdade Branco 2017, his first almost-no-sulphites wine: Complex, still a bit reductive, but fine spicy notes, pear and citrus. Good acidity, with a salty minerality (oysters, according to himself) in the finish. Wait until this really opens!

 

 

  

 

Here is a collection of articles from the fair:

A brief report

Monte da Casteleja, Algarve

Azores Wine Company

Folias de Baco, Douro

Tavares da Pina, Dão

There will also come short articles about the Douro and Vinho Verde producers of the fair.

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Rodrigo Filipe at Humus, Lisboa region

Finally I got the chance to visit Rodrigo Filipe, who makes the wonderful Humus wines. He can be found at his farm Quinta do Paço in the village Alvorninha. This is in the Óbidos part in the far north of the big Lisboa region. Here he makes cool Atlantic wines, guided by nature, experience and intuition, more than school oenology.

Before this day I had enjoyed a few of his wines at wine bars and cafés, such as this one. So I felt that I visit was overdue, and I am very glad that I finally made it to the quinta to meet the sympathetic man behind the work.

Quinta do Paço is a family propriety of a total of 20 hectares, of which around 10 are planted with vines. We are about 150 meters above sea level, between the Atlantic and the Serra dos Candeeiros range that enjoys a special soil and climate. The soil is calcareous/limestone with clay. The valley lies in a north-west direction, that secures longer maturation, and more acidity in the wines. Having said that, the wind was also shifting while we were there, so at one point there came a warmer breeze from the east (-from Spain, he joked). But as a whole the cool Atlantic breeze and high humidity contribute to a slow ripening and a high natural acidity.

Coming from a job as an engineer, Rodrigo took over the farm from his father in 2000, and it was from then that the project became more serious. It has been learning by doing, sometimes wrong, but always in a clear direction towards tasty and healthy wines. In other words, Rodrigo had no formal training in wine at the time. And even if he has taken a few courses, to this day he takes many decisions by experience and intuition, such as determing when to harvest.

The grapes are mainly local, or at least of Portuguese origin. -We use the grapes that are best adapted to our place, and the yields are kept lower than normal for the area, says Rodrigo. -We give special treat to the soil, because it must be alive to bring out the best of the varieties.

The beans give nitrogene to the soil

As we walk around the property it becomes clear that Rodrigo is in harmony with his farm and the land, and the farming is just very simple. He fertilizes with natural compost, and of additives there is only occational use of small quantities of copper and sulphur. Fermentation starts by itself after 5-6  days. The white wines are fermented in used barrels, and the reds are destemmed, pressed, fermented in steel and aged in used oak. The wines are never fined or filtered. We believe him easily when he tells that he has great pleasure to make, and share, authentic wines made in a very natural way.

The vigorous touriga nacional grape, here with eucalyptus to the left and cork trees in the middle

As we went along we tasted a few samples. A castelão 2017 was full of red fruits, still a little reduced (like some of the other wines, but it’s fixed with airing), mellow in the mouth, and the 16 (less maceration, 5 days) was lighter with lovely fruit and a wonderful natural acidity.

A touriga nacional rosé 17 (an “acidity year”, as Rodrigo puts it) had a wonderful salmon pink colour, strawberry and floral aromas, quite full in the mouthh, and yes, a refreshing acidity. Among the other 17’s a fernão pires was delighful, quite full and glyceric, with aromas of flowers, herbs and some wax. An arinto had the typical lemony acidity, and both apple and some herbs on the nose.

The barrels used are 10 years old. Chestnut was tradition here, just like clay

A white touriga nacional, a “blanc de noirs” 2017  matured 6 months over arinto skins (how did he come up with that idea anyway?): Yellow with trace of red; appley and grapey with some pharmacy notes. What is more: There is one over fernão pires skins too. Salmon pink colour, this was more fruity, still with apple notes, but flowers and menthol, and with a dry texture. Rodrigo explains, -Chestnut and clay give dryness, the wine “oxidizes” more because of a longer distance between the fibres, while oak can give a reductive tone. Then these two can balance each other.

We tried more touriga samples. Not to bore my readers too much I can say that the samples follow the line of the bottled wines; they are cool, natural with a fresh Atlantic feel.

Rodrigo together with Luis Gil after a long day in the vineyard

Among the bottled wines we tasted the cool and fruity Espumante 2010 and a Rosé (a blend of 2014-15-16, mostly castelão). Then on to the Humus range:

Humus Branco (no added sulfites) 2016 from fernão pires and arinto: Light yellow; it smells of matura apples, it’s also waxy in the aroma (from fernão pires); it’s full on the palate, a bit buttery, and with a good acidity (for which arinto is often a guarantist, but here also the climate). It has in fact more arinto, but the fernão pires shows a lot of influence.

Humus Curtimenta 2016: This is a creative take. The wine has also arinto and sauvignon blanc, that are fermented with skins for three months. This is added to freshly pressed touriga nacional (“blanc de noirs”). The colour thus becomes orange, and with a certain structure. But it’s still in a way soft and mellow, I would say elegant. It has a lovely fruit, on the tropical side, but also flowers, citrus and a nutty touch. This is very pure and lively, full of taste, just delicious.

Humus 2012, a 100% castelão, was ruby red with aromas of red berries (cherry, raspberry) and some darker tones behind it. Likewise the fruit was forward, but there was also a slight tannin bite, and a fresh acidity. Very drinkable, very appealing.

Humus (no added sulfites) 2013: This wine, from touriga nacional and syrah, showed really nice, fresh fruit, violets, dark berries (blackcurrant), a balsamic touch. The tannins were round, the fruit ripe and with a slighly sweet spicy note, and with a long aftertaste.

Humus (no added sulfites) 2011 from touriga nacional and syrah: This is the second year without additions, not even SO2. It was a warm vintage, and the wine showed wild and meaty, on the nose dark berries, flowers and an earthy tone. Rich, with marmelade and spices.

A lovely bunch of wines, all lively, fresh, natural, and with the outstanding creative invention Curtimenta in the middle

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Articles

Two Raw days

London’s Raw fair is over. This wine fair, founded by Isabelle Légeron (now also with meetings in Berlin and New York), is a two day celebration of individual, organic wines with a wide range of exhibitors. But what unifies them is their desire to express their place in their own unique way. Some have a no sulphur approach, while some are more pragmatic to this question.

This year the fair was back at the Strand, in central London, after two years further east. The venue is open and clean with good light, good for wine tasting. Wine bar and restaurant Noble Rot had their stand, and it was possible to savour food of many sorts.

Most of the artisans came from Europe. The bigger wine producing countries like Italy and France, and to a certain extent Spain, had their fair shares of exhibitors. But smaller wine countries were also represented, maybe most surprisingly Romania and the Czech Republic.

Among the more established producers, especially in this context, were Eric Texier (with expressive wines from Côtes du Rhône), the Catalan trio Mas Martinet-Venus la Universal (from Priorat/ Montsant, with increased focus on fruitiness than before), and mainly sparkling wine producers Mas de Serral- Pepe Raventòs and Recaredo-CellerCredo, Frank Cornelissen (who really has become a top Sicilian producer in every respect), not to mention Friulian neighbours Radikon and Gravner with their textbook skin-contact wines.

An opportunity for vignerons like Fabio Bartolomei to communicate directly with their audience

There were many contenders. Aside of the aforementioned ones here producers that I have appreciated for a long time were from France, Dom. Milan (Provence), Dom.de Clovallon (Languedoc); from Italy, Carussin-Bruna Ferro (Piemonte), Corte Sant’Alda (Veneto), 1701 (Franciacorta); Spain, Vinos Ambiz  (Gredos/ Madrid); Portugal, both two participants, Quinta da Palmirinha (Minho) and Casa de Mouraz (Dão); Austria, Meinklang (Burgenland).

But not least is this an occasion to be surprised.

Here follow some memorable moments.

Éric Teixier

Chat Fou 2016 (Éric Teixier)

A light entry here: A luscious, inspiring côtes du rhône. Light ruby; red berries, herbal, lightly spiced; juicy, fresh, just a hint of tannins, good acidity. A light, elegant vintage of this wine.

 

Carles and Montse

Carles Mora Ferrer and his close friend Montse have produced natural wines since 2008; no chemicals, no additives. I chose their cabernet; not pressed, fermented in inox, 20-25 days of maceration. Total sulphites is a mere 4 mg/L.

Cabernet Sauvignon Ánfora 2015 (Clot de les Soleres)

Dark cherry, violet hint; red fruits, blackcurrant, green pepper; structured, good acidity.

Mas Martinet has been a favourite for many years, and maybe the most influential among the Priorat “pioneers” from the 1980’s, thanks to both father Josep Lluís’ teachings, daughter Sara’s and son-in-law René’s consulting and general inspiration through their wines. Sara Pérez, current winemaker, was also in the avant-garde when turning to organics in the early 2000’s. Venus is their side project in Montsant. Here I chose their white Venus, a varietal xarel.lo, fermented 20% with skins and elevated in big barrels. No added sulphite.

Venus Blanc 2014 (Venus la Universal)

Yellow colour; very fresh, citrus, litchi some balsamic; glyceric, creamy and saline. So expressive!

Ivan and Ana Gómez

Bodegas Gratias of Castilla-La Mancha showed some good wines. I chose a field blend of some 20 varieties, many of them in danger of extinction, a crowdfunding project, “gratias to all those people
(‘gratias mecenas’) who believed” in the project, as they say. Fermentation was carried out in small deposits of 5 hectoliters, with whole clusters. The ageing was carried out no the lees, in oak, jars and steel. No clarification or cold stabilization.

¿Y tu de quién eres? 2016 (B. Gratias)

Dark cherry colour; red and dark fruits, a hint of spice; juicy and drinkable, but also with a touch of dryness (from the stems).

Thyge of Bodega Frontío

Here were several surprises at one stand: A new, young producer in the remote Arribes, Castilian area bordering Portugal. Furthermore the man behind the bodega is Danish, Thyge Benned Jensen. I’m learning every year, says Thyge, which is good. But much is already very good: Taste his two-weeks skin-contact Naranjito, another surprise for this region. The variety is doña blanca (even he the label indicates something else).

Naranjito 2017 (B. Frontío)

Yellow with orange tones; mature apples, some peel; quite glyceric, with a purple acidity.

 

Andrea and Petr Nejedlich of Dobrá

 

Cuvée Kambrium 2014 (Dobrá Vinice)

A wine from the Podyji national park in Moravia, Czech Republic, a blend of veltlín, ryzlink and sauvignon, as the back label reads. Light colour; gooseberry, white pepper; both round and light, but with good acidity too.

See also an article about Moravian wines tasted in England here.

Mladen Rožanić, jazz fan with creative Istrian wines

Roxanich of Croatian peninsula Istria makes powerful natural wines.

This is a field blend including syrah, cabernet franc, lambrusco, barbera, borgonja, malvasia nera. Bottling went without filtration, after 9 years of aging in big wooden vats and barrels. I like the reds. But the white ones, most often orange in colour, really has an unequalled quality. You can read more about them and another featured wine here.

Ines U Crvenom (in Red) 2008 (Roxanich)

Red, developed colour (towards orange); a volatile feeling, mature red berries, dried fruits and roasted almonds; weighty, packed with fruit, plays with oxidation.

Fernando Paiva and his importer Ricardo Rodrigues of Portuguese Story

Fernando’s wines are marked by the Atlantic influence. His whites are covered several places on this site. This time he showed that the light (light-weight, not light in colour) vinhão can be fascinating when aged too. So that must be the choice.

Quinta da Palmirinha Vinhão 2012 (F. Paiva)

Dark with violet and some red; incredibly fresh, cherry and tint; round, mineral, with integrated acidity. It has an uplifting lightness, a feeling of weightlessness.

Marinella Camerani

Corte Sant’Alda is a well-known Valpolicella producer, mostly in the more classic end of the spectrum. But the wines are thoroughly made, they are good, and they have nothing of the negative characteristics that the area has become known for in many wine circles today. Their classic wines are good. And Marinella presented an intriguing varietal molinara rosé aged in Tuscan amphorae, a vino de tavola with a total of 2 mg sulphur.

Agathe 2016 (Corte Sant’Alda)

Salmon pink; flowers, strawberry and a touch of white pepper; no the palate quite smooth, but also with a surprisingly high acidity.

Lorenzo (left) and Andrea Pendin: Thumbs up for another inspiring meeting

L’Armonia of Vicenza (Veneto), Italy was one of the really great finds at this year’s Raw. Among many good wines I chose this wonderful garganega, from older plants (60-80 years). This is both an early harvest and a late harvest (with some botrytis), then blended. The different harvest times are due to Andrea’s friendship with and inspiration from Sébastien Riffault of Loire. (Read more here.)

Perla 2016 (Tenuta l’Armonia)

Complex aroma of mature apples, nuts, flowers, apricot, towards honey; medium full on the palate, and a salty, mineral aftertaste. Integrated, natural acidity.

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Wine of the Week

Caprices in the Douro

Folias de Baco was one of the greatest revelations at the Simplesmente Vinho fair. It started at the dinner in Porto’s Typographia Progresso restaurant, where we were served the Uivo Pet Nat 2017, a joyful start of an inspiring evening.

The word folia evokes something merry and bright, joyful, and capricious maybe. And this can be a first impression of Tiago Sampaio’s wines. But behind this is yearlong studies and hard work.

Tiago Sampaio with the Uivo Renegado

He is based in Alijó in the sub-region of Cima Corgo. This has traditionally been a stronghold for Moscatel wines in the Douro, and his parents delivered to the famous coop in Favaios, maybe the leading producer of wines of that kind in the past. Here Tiago mixes tradition with new ideas and what he learned in his studies. As an example, his love for pinot noir derives from his studies in Oregon.

His Uivo range was created in 2016. With these limited editions he wants to explore alternative vinification techniques, discover the potential of varieties, but never forgetting tradition. The Uivo Renegado Vinhas Velhas 2017 is a field blend of both red and white grapes (around 50/50%). This, and because of the turbidity, makes it impossible for him to bottle it under DOC. It’s made with whole clusters, foot-trodden and with four days of skin-contact.

Uivo Renegado Vinhas Velhas 2017 (Tiago Sampaio, Folias de Baco)

Light red, cloudy. Strawberry, raspberry, some vegetal/herbal elements. Smooth and glyceric, but with some structure and with a hint of grapefruity bitterness in the end.

Price: Medium

Food: Tasty fish and shellfish, and I would believe perfect for a smorgasbord (smörgåsbord in Swedish)

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Wine of the Week

The original Pico Verdelho

António Maçanita is perhaps most known from his Fita Preta project in Alentejo, and maybe some have heard about the partnership with his sister Joana in the Douro.

But now, a few words about his work in the AçoresPreservation of the indigenous grape varieties is a key concept. And showing the grapes’, and the terroir’s potential, especially for white wines, is maybe his most important task there.

 (photo credit: AWC)

I had just become aware of this project through the Verdelho wine before I left for Portugal. But at the Simplesmente Vinho fair in Porto I had the possibility to meet him. In fact his wine showed up already at the opening dinner.

Here it is. Varietal 100% verdelho. Verdelho, “the original”, this to distinguish it from grapes that have been wrongly confused with it (such as gouveio, godello, verdejo and more).

It was harvested manually. Whole bunch pressing was carried out, natural racking
after 24 hours, and fermentation in 600 to 1000 litre steel tanks. Designation: the Pico sub-region (on the west of the island) within the Açores IG area.

Last words: About the possible confusion between Azores – Açores (on the label you can read both), the former is English, the latter Portuguese.

Verdelho o Original 2016 (Azores Wine Company)

Light yellow, hints of green. Aroma with citrus, yellow apples, herbs, slightly nutty. Clean, fresh, quite full, salty mineral, and long.

Price: Medium

Food: Grilled fish, seafood, salads, perfect with oysters

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Wine of the Week

Authentic Algarve: Monte da Casteleja

At the Simplesmente Vinho fair in Porto one of the biggest surprises came from the touristic southern coast of Algarve. Already at the welcome dinner at Rui Paula’s DOP restaurant, when a 10 days skin-contact white was presented (outside the programme), I decided that this producer’s table was one to visit.

Guillaume Abel Luís Leroux’s father is French, and his mother is from western Algarve. It was his father that introduced him to the world of wine, and when he inherited a piece of land from his mother’s family he decided to leave the Douro (where he had worked with Taylor and Quinta do Côtto a.o.). In 2000 he started to recover the vineyards at Monte da Casteleja near Lagos in order to make organic wines. Here he wants to combine modern technology with ancient methods, such as treading the grapes, macerate with stems – and also ageing in barrels.

 Guillaume Leroux

Monte da Casteleja’s soil is unique to the area, explains Guillaume, good for vine growing, medium depth with a high percentage of clay and limestone. Rainfall is a sparse as 400 mm per year, mainly during the winter months, which naturally limits vine growing. The proximity to the sea ensures less water stress and long maturations, while the nocturnal northerly breezes improve colour and flavour concentration.

This week’s wine is made from bastardo 60% and the rest alfrocheiro. The grapes were partly destemmed, then foottrodden for four hours, before a spontaneous fermentation that lasted for three weeks at up to 26ºC. The wine then stayed in big barrels of Portuguese and French oak for 20 months.

 From the adega (credit: Monte da C.)

Monte da Casteleja Tinto 2015 (Monte da Casteleja)

Dark cherry red. Floral aroma (violets), mint, forest fruits and underwood. Good structure, with evident tannins and an adecuate acidity to match.

Price: Low

Food: Red meat, game, pasta and much more. The producer’ website suggests local fare like bean stews and fig cake

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