Textura Wines is a relatively new star from the Dão region of Portugal. At the Simplesmente Vinho fair this year I tasted their whole range. Recently Marcelo Araújo visited my region in Norway, and I got a welcome update. Marcelo came to Norvald together with Alexander Sandli from his importer Belmonte Beverage Group.
Marcelo Araújo, Textura
Partners in Textura are Marcelo, and his wife. It was started in 2018 on the slopes of Serra da Estrela. They work 28 ha of organic certified vineyards in Vila Nova de Tazem and Penalva do Castelo. And appropriate for a winery named Textura, in 2020 they acquired an old textile factory in São Paio, in the outskirts of the Serra da Estrela Natural Park, that is now renovated and incorporated into the winery. (Read a bit more here.)
At Norvald I tasted three wines. Pura Branco 2022 was produced from old vineyards, and the grape juice fermented in barrels and foudre without temperature control.
Light yellow with green hints. Aroma of yellow fruits, flowers and herbs. Good concentration, quite rich, still with a crisp acidity, with a long and salty aftertaste. A super wine, still in its youth.
Textura da Estrela Jaen 2020 comes from a single vineyard in Vila Nova de Tazem with 28 years old vines in granitic soils. It’s fermented with indigenous yeasts in cement vats, with 35% whole bunches. After the first winter in cement it spent 6 months in a French oak vats.
Ruby red. Aroma of red and dark fruits (cherry, blackberry), white pepper, and a hint of earth. Young tannins, fresh, nicely integrated acidity.
Pura Tinto 2020 is a single vineyard wine from a parcel at 600 meters altitude, with 55 years old vines planted in granite soils. It’s a field blend, the most important varieties being jaen, baga, alfrocheiro, tinto cão and tinta pinheira. The grapes were fermented in a used French oak vat with 40% whole bunches, only with indigenous yeasts. Then followed a post-fermentative maceration for 30 days. It aged for 16 months in a used French oak of various sizes.
Cherry red. Aromas of fresh red red and black fruits (cherry, blackcurrant), herbs and underwood. Full in the mouth, intense with fine tannins, a stimulating acidity and a pronounced mineral, earthy finish. A great wine with many years ahead.
This wine was one of many good wines in a xinomavro tasting in my local wine club last Monday. Xinomavro is the most emblematic grape in the northern part of Greece and is characterized by a light colour and crystalline tannins, not very unlike nebbiolo. The prices are generally sympathetic.
Kostis Dalamára is a sixth-generation winemaker in Naoussa, the historic region of Macedonia. When he took over the family estate in 2010 he introduced organic cultivation, spontaneous fermentation and reduced sulfur dioxide levels. The soil in the area is sandy loam to clay, which comes from former limestone and marl rocks.
The grapes for this wine are de-stemmed and fermented in steel tanks, macerates for some 25 days before being moved to 300-500 liter barrels to mature for 6 months in 10% new oak. The rest is 1-14 year old barrels.
Naossa 2021(Dalamára)
Ruby red. Aroma of mature strawberries, raspberry, sundried tomato and an earthy note. Medium-bodied, with those signature xinomavro tannins and a nice integrated acidity. It’s more fruity than most, somewhere between rusticity and elegance.
This wine was served at Vinmonopolet’s tasting this week. Herdade do Rocim is known as one of the leading producers of vinho de talha, clay-aged wine, in Alentejo, Portugal. They also host a festival for clay-based wines.
Here I chose the red version. Fresh from Amphora 2022 comes in a 1L bottle and is part of the Nat’Cool concept of easy drinking wines initiated by Niepoort.
The grape varieties are moreto 40%, and the rest tinta grossa and trincadeira. The ancestral method of making the wine in talha (large clay pots) is used. Vinification is carried out with no temperature control. Fermentation took place using indigenous yeasts and with no addition or correction. The must saw two months of skin contact inside the amphora.
Fresh from Amphora 2022 (Herdade do Rocim)
Light ruby colour. Aroma of cherry and strawberry, stonefruit, with an earthy note. Juicy in the mouth, fresh, with fine tannins, a touch of salt. Overall it’s light, clean and harmonious.
I have participated in a tasting with some of Vinmonopolet’s suppliers, organized by the Norwegian state monopoly. The relatively new importer Swirl has a portfolio that focuses on Portugal. Øystein Solvang presented a veritable wave of individual vignerons from various corners of the country, all of whom demonstrated high quality and a large degree of sustainable production. Here I can only name a few. Among those I already have a close relationship with, and which you can read more about on the blog, were Aphros (Minho), Espera and Marinho (both Lisboa), Vitor Claro (Lisboa and Alentejo), Cebolal (Setúbal/Alentejo) and Muxagat (Douro).
Øystein Solvang, Swirl Wines
Among those who were new to me are Tabodella and Hugo Pinheiro, both from Penalva do Castelo in Dão, who represented two different approaches. Where Tabodella had a more classic cut, Pinheiro offered a distinctly fruit-driven, unfiltered style.
A strong impression was made by tasting wines from João Tavares de Pina, also from Penalva in Dão, with the following background. Tavares recently lost his house and 85% of his vineyards in the fire that has ravaged the interior of Portugal. He is a sociable and generous guy with many friends, and there is currently a large-scale campaign underway in Portugal and partly abroad for him to be able to replant the vineyards. João says that the best you and I can do to help is to buy his wines. I have myself bought a couple of cases recently.
Here I tasted a wonderfully developed wine, Terras de Tavares 2002, with a brick-red color, aromas of dried fruit, well-hung meat, prunes and a hint of smoke. This evoked memories of an evening at the home of João and his wife Luisa, with a fire on the fireplace in the cold winter, when we ate delicious food prepared by João himself and also had a similar wine (Terras de Tavares 1997, read about it here).
I said hello to 2 x Ole Martin. It was the first time I had met Ole Martin Alfsen, who is known in several disciplines of gastronomy and wine. -Now it’s mostly wine, he says. He has developed his own portfolio of wine made in collaboration with producers in several countries, often abbreviated to his initials OMA. He always hits the mark with quality at reasonable prices. The wine name XinOma probably says it all; it is made by him on the grape xinomavro. Ole Martin also tells how he works in collaboration with producer Oenops. This grape often produces light coloured wines. The wine is light, but also has a nice concentration, with good primary fruit and an aroma of flowers and herbs.
Ole Martin Alfsen
We also tasted a rosé version of the same wine, a pét-nat and a blaufränkisch made in collaboration with Heinrich in Gols, Austria. Ole Martin also talked about his collaboration with Loimer in Austria, Quintas de Melgaço in Portugal, Giovanni Rosso in Italy and Au Bon Climat in the USA. Finally, we tasted a pinot noir, in which Ole Martin had collaborated with Broc Cellars in Santa Bárbara, California. It’s a fruity, mellow wine. It has a touch of oak, but Ole Martin Alfsen knows better than anyone that such wines also have a place on the table.
Ole Martin Brodvall, Vinarius
At importer Vinarius, Ole Martin Brodvall served wines from the prominent Fitapreta, where António Maçanita is the winemaker. First we tasted a phenomenal white wine from typical Alentejo and Portuguese grapes, mostly arinto. Palpite 2022 had a clean and beautiful fruit with hints of apricot and orange peel and good body, together with a significant acidity. Fitapreta Tinto 2022 was a relatively light and luscious wine with aromas of red berries with balsamic hints, from a typical Alentejo blend. Tinta Carvalha 2022 was also light in colour. Red berries, cherries and a hint of anise and other spices, good length. A good ambassador for the region..
I also met Henriette Batt, who has worked for importer Engelstad for many years. One of the producers she presented was Herdade do Rocim, which is known as one of the leading producers of vinho de talha, clay-aged wine, in Alentejo, Portugal. They also host a festival for clay-based wines. Fresh from Amphora 2023, which came in a 1L bottle, was a textured white. Discreet aroma, but with a mineral and spicy character, with a great and fruity middle part and a salty finish. The red in the 22 vintage has 40% moreto and has a fine touch of cherry and stone fruit, clean and lovely.
Henriette Batt, Engelstad
I was running out of time, so I indulged myself with just a few highlights from several importers. John Sonnichsen (VinJohn) served wine from his colleague Autentico. I tried MA Doña Blanca 2022 from producer Mufatto, who is Argentinian but operates in Bierzo, Spain. There doña blanca finds itself in the shadow of godello. But it stands out: Light in colour, rich with almonds, a bit of spice, good lees character, well-integrated barrel. A great wine, good for medium-term storage.
John Sonnichsen
It is always a pleasure to try wines from the Spanish producer Envínate. Ove Kvalheim at Unico had brought the white Benje 2023 from Tenerife, that is made of palomino fino and has been under a thin layer of flor, but without skin contact: Light in colour, rich, ripe citrus, nuts, fine texture. Superb. Lousas Viñas de Aldea 2022: Bright red, great berry fruit, with some pepper, a cool touch, nice concentration. I also tasted António Madeira‘s red Vinhas Velhas 2021, an elegant wine from a relatively cool vintage and two wines from Areanna Occhipinti. The normal SP68 in the 23 vintage lived up to the usual standard. Siccagno Nero d’Avola 2021 had a wonderful fruit, with flowers and discreet spice, young tannin, great acidity, juicy and concentrated at the same time and good length.
Château Thivin dates back to 1877. Today the 6th generation of the Geoffray family runs the estate.
The name of the wine comes from seven plots at Mont Brouilly in Côte de Brouilly, each contributing to the complexity with their various orientations and characteristics.
The soils are dominated by the blue stones of the region, stonier for the highest plots and more clayey for those closer to the foot of the hill.
The wine is made partly with whole bunches and matured in oak tuns for 7 months. Blending is done in the spring.
Côte de Brouilly Les Sept Vignes 2023(Château Thivin)
Garnet red with bluish hint. Aroma of cherry, blueberry and flowers, with a mineral touch. Round in the mouth with fine tannins, good acidity and a spicy finish.
Tonight at Tempo wine bar in Sandnes, Norway we were served this wine. This is Niepoort’s interpretation of his fascination for Bourgogne. It’s made from local grape varieties, but it’s light coloured and elegant, and clearly in line with the model.
Whole bunches were lightly foot trodden in granite lagares, before a short extraction. The fermentation was initially carried out in lagares and then the process was completed with 15 months ageing in used barriques. The grapes are tinta roriz and touriga franca
Charme 2022(Niepoort)
Bright ruby colour. Aroma of red fruits (raspberry, strawberry), flowers, graphite, earth. Smooth in the mouth with fine tannins, aromatic herbs and slight caramel nuances, and a long aftertaste provided by the acidity. It’s an elegant wine, but due to a slight wood presence even better in a couple of years from now.
Bravo is located in the increasingly popular eastern district of Stavanger. We have visited a couple of times in the past. Bravo can be characterized as a wine bar, or informal restaurant, with small but elaborate plates at very affordable prices. They offer around 15 wines by the glass, all good and inspiring, as well as a full list of wines by the bottle. The profile is natural, sustainably produced wines with a terroir character.
From the small dishes and snacks menu, this time we chose (European) hake, yellow beetroot, pork rillettes and braised sirloin, and also a bowl of green olives.
The first wine was a sort of entry-level wine from Alberto Nanclares and Silvia Prieto, one of the leading producers in Galicia’s Rías Baixas. I didn’t take many notes, so the following is mostly based on memory. Dandelión 2022, a varietal albariño, appeared as grape-fresh as usual. Light golden in colour, aroma of yellow apple, lime and stone minerals. It has the typical glyceric full-bodied albariño character, good fruit in the mouth, great acidity and finishes dry.
Hake with sea buckthorn, quinoa, cucumber and spring onion – accompanied by the albariño
We had a superb German wine, Karl May’s Osthofen Pinot Noir 2020, with yellow beetroot and even the pork rillettes. The winery has been in the family since 1815. Today it’s Peter and Fritz from the 7th generation who manage the family winery in Rheinhessen. Ruby red, and what a lovely red fruits nose, dominated by raspberry. Just behind there is cherry and a slightly earthy note. Juicy in the mouth with delicate tannin and an inspiring acidity.
Frances Grimalt of 4 Kilos is one of the leading wine personalities on Mallorca, and a torchbearer for the revolution of the variety callet, maybe the most emblematic grape on the island. Here it’s the mantonegro (also spelled manto negro), that’s playing the key role, with a small percentage syrah. Mantonegro typically gives a light colour and high alcohol to a blend. Gallinas y Focas, here in the 2019 vintage is made in collaboration with an organisation for mentally handicapped. It’s a wine with some volume and enough power to go with the braised meat. Cherry red, warm and developed aroma of red and dark fruits, with some spice.
Braised sirloin with Gallinas y Focas
To round off we had two wines, the Stolpman Vineyards‘ white Uni and Schödl‘s skin contact wine called Bloody Muscat.
Stolpman is found in Ballard Canyon, California. The wine Uni 2021 is made from roussanne 70%, and chardonnay 30%. It’s light yellow with green hints, smells of ripe pear, citrus and white flowers. It’s a wine with good volume and adequate acidity.
Schödl is located in Loidesthal, Weinviertel, just norti of Wien. Their Bloody Muscat 2023 wonderfully rounded off our meal. It’s a wine from roter muskateller grapes, that gives it a.special colour to the wine. The grapes macerated about two weeks on the skins. After fermentation the wine went into big oak casks. Bottled without filtration and fining. Deep golden with a reddish hint, slightly turbid. Aroma of orange peel, white flowers, herbs and ethereal oils. Smooth tannins and good acidity, rounded. It’s in a way serious, but it’s also fresh and fun.
This wine was from the same Morgon theme tasting as last week’s wine. Jean Foillard is a favourite on these pages. See fx here.
Côte du Py is a prestigious slope in the outskirts of the village of Villié-Morgon, that gives name to the Morgon cru. The soil is decomposed schist, rich in ferrour oxide and called morgons.
Domaine Jean Foillard is a family-run winery founded in the 1980s by Jean Foillard, who took over the estate from his father. Foillard was one of the so-called gang of four, vintners that were inspired by the teachings of natural wine guru Jules Chauvet. The majority of the 14 hectares of vines on the estate are found in the Côte du Py.
The wine is made with natural viticulture and vinification techniques, without the use of herbicides or pesticides, and with minimal sulphur additions. Some keywords: Hand-harvest, whole cluster maceration and fermentation with indigenous yeasts. The wine was raised a good half year in used oak barrels.
Morgon Côte du Py 2022(Jean Foillard)
Deep cold cherry colour. Intense aroma of cherry, with chalk and earth. Though concentrated it also has a layer of fresh raspberry and flowers on top. Quite powerful in the mouth, with young tannins, fresh fruit, an integrated acidity. Fabulous wine that currently is good with food, but will probably benefit from 5-6 more years.
Pergola is an Italian-inspired wine bar near the center of Bergen, established in 2010 by Bjørn Johnsson. They boast a selection of almost 500 different wines to choose from. You can enjoy a glass with a pizza, with your desired topping, or a plate of antipasti. Among the wines, there is a selection of wines that they import themselves.
I was there with some other musicians after playing at one of the city’s jazz clubs. We had two of their own wines, from Toscana and Piemonte respectively, along with a white prosciutto pizza and charcuterie.
Vallone di Cecione is a small family run organic farm outside Panzano in Chianti. They are proud to offer the canaiolo as a varietal wine. The canaiolo grape is otherwise known for giving a mellow, soft character to a blend, such as the classic Chianti wines. Vallone di Cecione let it ferment in cement to keep the primary fruit characteristics intact.
Canaiolo 2017(Vallone di Cecione)
Light cherry red. Elegant aroma showing some evolution, with a touch of dried fruits, but also with cherry and herbs. Soft and round, medium acidity, but also some freshness, thanks to a slight touch of CO2. Decent length.
Cascina Ballarin is located in La Morra in the Barolo area. It was run by brothers Giorgio and Giovanni Viberti until 2022, and is now actually called Alberto Ballarin, after Giorgio’s son. They are practicing biodynamics and make the usual selection of wines from the region. This is their varietal dolcetto, based on 15-25 year old vines with an eastern orientation at 230 meters height. The wine is raised in stainless steel. No oak.
Dolcetto d`Alba 2021(Cascina Ballarin/ Alberto Ballarin)
Ruby red. On the fruity side, with a ripe scent of raspberry, a touch of blackberry and white pepper. Soft and juicy with elegant tannins and a nice acidity.
Last Monday my local wine club served a dozen of Morgon wines. Most of them originate from the various climats that make up the appellation. This one is from a small climat called Douby, next to the famous Côte de Py.
Domaine Louis-Claude Desvignes is located in the town Villié-Morgon, that gives name to the Morgon appellation in Beaujolais. Today it’s run by eighth generation, the siblings Claude-Emmanuelle and Louis-Benoît Desvignes. They work their soils in the most natural way possible. No synthetic products are used in the vineyards, and the work in the cellar is carried out with as little intervention as possible.
Their Morgons are made without aging in wood. Instead they spend some time in concrete vats. The macerations depends of the wine. In preparing the tasting I also tried their Morgon Voûte Saint-Vincent. That one is macerated only for ten days and aimed at earlier consumption, while other bottlings see longer macerations.
This wine comes from an 80 year old 1 hectare vineyard in Douby. Here at this place called Château Gaillard the soil is sand and granite. The harvest is manual and the vinification traditional with 10% of the grapes destemmed. Fermentation lasts 10 days, then the wine is aged in cement vats for 7 months.
Morgon Château Gaillard 2021(Louis Claude Desvignes)
Deep cold cherry colour. Intense aroma of cherry and flowers, with chalk and earth. Quite powerful in the mouth with fresh fruit, an integrated acidity and young fine-grained tannins. I think the 21s in the tasting had benefitted from one year more than the 22s. Still this one is probably at its best after 4-5 more years.
