As the rain set in on the rugged coast we wanted a bold wine for the cheeseboard. Luckily this Côtes du Jura was offered by the local store.
Domaine Maire is one of the largest producers of Jura covering 234 hectares of vines, and they sell their wines at affordable prices. The word tradition on the label here refers to a typical blend of the local white grapes varieties ahardonnay and savagnin. Maire’s cuvée comprises around 80% chardonnay and 20% savagnin.
Chardonnay, originating from Burgundy but cultivated in Jura since the 10th Century, has become a native, and is especially well suited on limestone and light soils. The savagnin is typical to Jura and matures slowly on grey marl soils. It’s the ideal grape variety for an oxydative maturing process under a veil of “flor”, referred to locally as “sous voile”. Most of the chardonnay was aged in stainless steel tanks for 2-3 months, the rest on fine lees in wooden vats for the same period of time. A part of the savagnin juices were matured in oak barrels under flor for 8 to 12 months.
Grand Héritage Tradition 2017(Dom. Maire)
Yellow with green hints; apples and flowers (from chardonnay), flor, butter, roasted almonds and nuts (from the savagnin ageing); full in the mouth, good and persistent acidity, meaty.
Food: Comté or blue cheeses, tapas, shellfish, paté, charcuterie
After the Simplesmente… Vinho fair I took the opportunity to get an update on the nearby Vinho Verde region. I visited five producers in a program set up by festival general João Roseira and the growers. Here is a report from the three first wineries. These are found in the subregions Sousa and Amarante, only 40 and 60 kilometers respectively, from the city of Porto.
Sem Igual (meaning something like unequalled, or unique) may be a new brand, and it was only in 2012 that João Camizão and his wife Leila Rocha made their first vintage. But João’s family has been grapegrowers in the Sousa and Amarante sub-regions of Vinho Verde since the 18th century. I visited together with an American importer. And from the fair in Porto they drove us in their car to Meinedo, in the municipality of Lousada. Meanwhile they told us the fascinating story about their international background and how they came back. João has for long long worked in telecommunications, and combined for a few years his employment in Nokia with a life as a farmer. It was only in 2016 that he decided to dedicate himself fully to wine, and the family took the chance to move to the village of his childhood.
Their office, storage cellar and guesthouse are located in Meinedo. Here in the Sousa area they have about 10 hectares of vineyards on granite soil with gravel. The vines have an age of up to 70 years, the oldest ones trained in the traditional ramadas.
They are a modern couple, with their international stories, and a busy life with three kids. But watching their vineyards and walking through their cellar it shows clearly that they also feel connected to history. Just look at all the stone and the wooden architecture in their premises, the concrete tanks and the lagares where the grapes are trodden by foot.
We tasted through their range of wines. Sem Igual makes first and foremost white wines, but also sparkling wines, rosés and light reds. Their whites are blends of the two local grapes arinto and azal. In general they are good bodied, non-carbonic, dry wines with a fresh acidity.
The Sem Igual (blue label) is made from 70% arinto and 30% azal, always with whole bunches and very soft pressing. It has virtually no contact with lees. The wine was served in five vintages between 2015 and 2019, to give an impression. All had splendid citrus fruit (lemon peel) with good body, a crisp acidity and no bubbles (sounds maybe strange, but this is opposed to a long tradition of gasification in the region), and a mineral aftertaste – in an overall elegant style. The 2019 and 2017 were for me a bit ahead of the rest, a bit more expressive and with a slight buttery feel. João says that in 2016 they cut down on SO2. This can explain that the latest wines, especially 2019 and 2017 were somewhat darker.
Next was a pair of Sem IgualRamadas2018. Dubbed Metal and Wood respectively this denotes that the latter had been in oak, the former not. The Metal came from 50 year old vines, the Wood more than 60, both trained in pergola (ramadas). 60% arinto, the rest azal, the Wood was a bit more buttery, full and with more rounded acidity.
Sem Mal may play with the expression “not bad”, I think, but also with the fact that it had not completed malolactic fermentation (“malo”) before it was bottled. Which makes it a sparkling wine. The 2019 was a fresh one, with small bubbles, citrussy acidity, yellow apples and some yeast. We also tasted the Bruto Natural, a fresh sparkler after 40 months on sediments. Among the rest of the wines we tasted the PétNat2019 was truly fascinating. A half and half touriga nacinal and baga wine, this was their first pét nat and also their first experience with red grapes. Pale salmon-pink; peach and apples; smooth and off-dry, this is easy to drink on a hot summer’s day – and a story to be continued.
Quinta da Palmirinha
Quinta da Palmirinha and Fernando Paiva I have written about several times. Here is a short report following a visit three years ago.
Palmirinha is the family farm, barely 3 hectares located in Lixa, sub-region of Amarante. Fernando has a moderate and polite appearance, but is an undisputed authority in organic and biodynamic farming. A retired history professor, he will consult younger local talent about organic farming, without any pay. As he says while we walk up and down his quite steep vineyard, “if I give away my shirt I don’t have it any more, but knowledge is a thing you can share without losing it yourself.”
His vineyard is a total of almost 3 hectares with mostly 28 year old vines. Loureiro accounts for 2 hectares, the rest azal and arinto. All this is trained in simple cordon.
On his own initiative he has experimented with the use of chestnut flowers that covers the must, so that he can avoid using SO2. Time will show if this will be a revolutionary discovery for the whole sector. Anyway, Fernando has already shared his ideas with several producers.
Outside the adega we also said hello to the chickens that are fertilizing his vineyards. The plant life he calls “spontaneous”. It is like it is, there is no need to adjust. But we see aromatic plants that attracts insects.
He was the first certified biodynamic producer in Portugal. This time he showed me his biodynamic toolcase, with preparations.
The grapes are harvested manually in the morning, gently pressed and the fermentation is spontaneous. The wine stays in stainless steel for 10 months, with batonage twice.
I have tasted his wines many times, in the winery and at fairs. In general they are citric, appley and flowery, mineral, always with a firm structure, but with an integrated acidity. The three wines I tasted this time were all from the 2021 vintage. The Loureiro had more yellow apples, and overall a lovely calmness and harmony, just like the vineyard and the man. The Azal was more to the green apple side, some anise, with a crisper acidity. The Curtimenta (orange wine) called Leviano (tank sample), had 75% loureiro, the rest azal, and 3 weeks skin-contact. The colour is yellow, and smells of clementine peel, ginger and flowers; full in the mouth with some structure. This is an absolutely outstanding trio of wines!
Quinta de Lourosa
José Maia meets me at Quinta de Lourosa, in Sousela (Sousa valley). He has a varied background, and he is still working as a tour guide. The last few years he has been engaged at the winery, to do a little bit of everything. His experience in tourism is well at hand as they have a guesthouse with restaurant and provide guided tours. Their packages include regional gastronomy, handicrafts and day trips to sites of historical and cultural heritage, such as the area’s Romanesque route.
Joanna de Castro is winemaker on the quinta, that now covers 27 hectares. She lives in Lisboa and couldn’t be present that day. But her father was there. Rogério de Castro is a legendary figure, retired oenology professor and acknowledged for having introduced the training system that has come to be called Lys. The idea behind it is to enable a better sun exposure. Now the professor is passionately working the vineyards at Quinta de Lourosa. He has also in the latest decades renewed the 17th century chapel and the eaves on the farm. As we were walking around the estate he showed me different examples of the Lys system. It’s maybe more a concept than a technique. The idea is to distribute the plants to give ventilation. Very commonly first the plant grows to the left and to the right, then it moves upwards. With this system the plant also grows much stronger.
José tells me that the estate doesn’t produce organic wines as such. But they do care about the landscape and soil. -We use chemicals only when we have to, he says. -And the future is not to use. They are in fact planting peppermint between the rows to attract insects, only to mention one feature.
The wines were in general fresh and quite light in style. To only mention a few the (Vinhas de) Lourosa 2021, a varietal loureiro, was light with a a little gas; citric with green apples on the nose; fresh in the mouth, with lemony acidity. The Quinta de Lourosa 2021 was maybe a bit more “serious”. Made from 40-45% arinto, 30% loureiro and the rest avesso (a blend that the authorities first didn’t approve, because they said it must be sauvignon blanc) the wine showed citric with yellow apples, also fresh with a little gas, but a little more full and concentrated than the previous. Among the sparkling wines I really liked the Lourosa Bruto Branco 2018, made from loureiro and brinto with no added sugar: Pale yellow with small bubbles; fresh aroma of green and yellow apple, some yeast (after 9 months on sediments); with an appley acidity in the finish.
We also did an interesting tasting of the Quinta de Lourosa Alvarinho. The 2019 (made with 7% arinto also), made in steel and new French oak, showed light yellow in colour; an aroma of yellow apple, spice/herbs; glyceric, hints of toast, flavourful. We had this and two more vintages for dinner in the restaurant. While the 2016 was more buttery and had only a slightly oaky aftertaste, the 2014 showed a fully integrated oak without losing the fruit.
This wine can be said jo be dangerously drinkable. It’ contains “only” 11% alcohol, but it’s hard to stop once poured, with all its inviting fruit and low acidity (5g, the 2021 has only 3, by the way).
Domaine Cazes has been producing wine since 1895 in Rivesaltes, south of France. Cazes is operated according to biodynamic principles. Cazes is France’s largest certified producer of organic and biodynamic wines with 220 hectares of vineyards. (Read about a vin doux naturel here.)
This wine is made with traditional maceration, and fermented without yeasts for 6 days at low temperature (between 19 and 22°C). It was pressed with integrated presses. The end of alcoholic fermentation took place in in wooden vats before racking, then malolactic fermentation. The appellation is IGT Côtes Catalanes.
Finally a piece of ampelography (“grapeology”) here: Samsó is a synonym for cinsault in this part of Catalunya, also spelled sinsó. Samsó can also refer to carignan (a much more thick-skinned variety).
Samsó 2020(Dom. Cazes)
Light red, violet rim. Fresh and fruit-driven with raspberries, wild strawberries, hints of licorice. Medium full, rounded, some spices at the end.
Food: Delicious on its own, with charcuterie, patatas bravas, pasta…
Here is my second article from this year’s Simplesmente fair, where I present updates from producers that I already knew well. I tasted everything they offered, but I will try to restrict myself to presenting only a few wines.
(Read the first article from this year’s fair here, about some re-discoveries of wineries I knew a little.)
Antonio Portela from the Morrazo península, Galicia, Spain was a special guest this year. Chance had it that I started my tasting experience by his barrel. The occasion is a sad one, he is not able to continue his work for economic reasons. That means, if not anything unexpected happens we will not be able to taste his wonderful, fresh, saline wines anymore. Antonio has other activities to fall back on, such as writing and teaching, so he refuses to call the situation dramatic. Okay, but to call it a pity is to put it in a very careful way. The white (Mar do) Namorado he offered in the 2020 and 2018 vintages. It is a 85% loureiro, the rest albariño, espadeiro a.o., grown in sand on the beach. The 2020 had a light colour; aroma of citrus, flowers and yellow fruits; wonderful acidity and concentration, long with a salty aftertaste. The 2018, in comparison, had a honeyed edge, but still with plenty of acidity and concentration. The red tinta femia Namorado 2019 was light with red fruits (raspberry), a touch anise, and with a saline finish. The Namorado Berobreo 2019 was in the same line, light in colour and with a super acidity. This one was made with whole bunches.
Miguel Alfonso’s family has produced wine for generations in Val do Umia, in the Salnés part of Galicia. The current winery, Adega Pedralonga, was founded in 1997 by Miguel’s father Francisco, and biodynamic practises were implemented ten years later. Miguel says that the work is professionalized, but it follows the philosophy of the ancestors. This means they plough only when necessary, Also in the cellar they do as little as possible. Albariño is not de-stemmed, only natural yeasts are employed, malolactic fermentation is not blocked and all wines get an extended ageing on lees. The Pedralonga vineyards sit on granite soils and are influenced by an Atlantic climate, which very much shows in the wines.
Pedralonga 2021 is a classic, with its fresh aromas of citrus and flowers, wonderful texture, steely acidity, salt and a flinty mineral finish. One of the great whites of the fair. The same can be said of their Carolina 2021, made from caíño blanco, with a greenish hint, quince and herbs, unctuous with a grapefruity aftertaste. Tinto de Umia 2019 is light red with a bit of evolution, red fruits, a touch of smoke and a lovely acidity and a saline finish.
Alfredo Maestro operates in both his native Peñafiel (Ribera del Duero) and in Sierra de Gredos. Since 1998 he has vinifyed each plot according to its peculiarities, with native yeasts and without chemical products. The artisan practise continues in the cellar, where no machines are used. Wait a minute: Few machines are used. But I have seen on YouTube that Alfredo experiments with drones to do various work in the vineyard. A machine yes, but this is also to minimize the use of that sort.
Rey del Glam 2021 is an elegant example of the carbonic maceration garnacha. A mix from both Ribera and Gredos, it shows fragrant red fruits with licorice; juicy in the mouth, also with some structure. Almate 2021 Is an un-oaked Ribera: Dark cherry; red and wild fruits (cherry, blackberry); full-flavoured, yet with fine tannins. The skin-contact albillo mayor Lovamor 2021 and the partly flor-aged albillo mayor Consuelo 2020 delivered as usual. So did the speciality La Cosa / The Thing 2020, a sweet moscatel de alejandría. It’s interesting that someone makes a Cigales these days. Alfredo has an interesting garnacha gris called La Badi 2021, made with three days skin-contact. Therefore it achieves a light red colour with greyish hints (“ceniza y cigarro”, ash and cigar, Alfredo calls it). It’s a juicy glou-glou, truely fascinating. I have a crush on Rosado Clásico deValladolid, now in its 2019 vintage. It’s in fact a clarete (in Spain made of red and white grapes, the same as a Portuguese palhete). It’s made with direct press, half in botas de Jerez, half in chestnut. The colour is pale red with an orange tinge, aromas of red berries (raspberry, plum), dried fruit and leather; the acidity and the alcohol (13,5) are integrated, while the tannins, fine-grained though, struggles to see if they can break out.
I visited Casa de Mouraz after 2017, the hot year with the devastating fires. (Read about the visit here.) They make fresh and inspiring Vinho Verde wines under António Lopes Ribeiro’s initials, alr. Here I choose a few Dão wines. Casa de Mouraz Encruzado 2020 is a perfumed varietal, with the extrovert fruit that the grape can offer, wonderfully balanced. Casa de Mouraz Palhete 2021, a field-blend of 80% red grapes, the rest whites, was light in colour, with concentrated raspberry and strawberry notes, an intense flavour and balanced acidity. Elfa 2017 made from 95 year old vines, with 30 different grape varieties co-planted. Worth mentioning is that there is no touriga nacional (not normal in Portugal, especially when there are that many varieties employed) and no oak. A red fruits- (cherry, raspberry) fruity wine with an underlying pine character; it has a fine structure and good balance. António also presented three wines without DOC, under the umbrella Planet Mouraz. The fact that they come without a DOC would most often mean that they are unfiltered. I tasted two vintages of the white Bolinha, namely 2021 and 2017. This is also a field-blend, fermented in stone lagar and stayed with skins for one week. The 2021 was clearly unfiltered; light golden, turbid; with an intense aroma of yellow fruits and herbs; grapey and full. The 2017 had a bit more colour; intense, with apricot and honey; quite big and full-flavoured, long and balanced. Bolinha is the name of the dog on the label, by the way.
It’s always a pleasure to meet José Perdigão, architect and vinegrower of Silgueiros, Dão, and taste his wines with labels by his wife Vanessa. A long-time favourite among his wines is the Quinta do Perdigão Rosé, now in its 2021 edition. It’s a rosé with some colour (José can maybe “arrest” me, but I would say somewhat less colour than before). It’s a full-flavoured rosé with aromas of raspberry and currant, and fresh acidity. Another classic from the house is the Alfrocheiro 2013: Dark cherry red with dark fruit aromas (blackberry, blueberry), pine; structured in the mouth, elegant, and very much alive after almost ten years. One that I don’t remember to have tasted is Noël 2015 (named after his youngest son). This is another wine that has kept well: Dark cherry; ripe red fruits (cherry, prunes); smooth, full of flavours. Still potential for ageing.
Lastly a trio from the Lisboa region. André Gomes Pereira and his Quinta do Montalto are actually found in the municipality of Ourém, in the Santarém district. But the wines are launched under neighbouring Lisboa’s regional.wines, if not DOC Encostas d’Aire (Medieval de Ourém). Pioneers in Portugal, since 1997, all crops at Quinta do Montalto are organic.
His medieval wine, a red and white blend, must be mentioned. This year I was in a hurry and skipped it though. I tasted his amphora wines for the first time. The vessels are made locally. Originally the manufacturer used epoxy. André said that this is “cheating” and against tradition. He said to André, why don’t you do it yourself? Then, as a statement, André decided that he would himself coat the amphoras with resin. Ánfora de Baco 2021 white is a varietal fernão pires, made 30% with skins and 3 months ageing with skins and on lees. Golden colour; flowers, resin and yellow fruits; full on the palate, fresh and Atlantic. The red equivalent with the same name is made from equal quantities trincadeira and aragonêz. Garnet red; red fruits (cherry), stonefruit (plums); super acidity and salinity. Cluricun Skin 2021 from grape varieties siria and fernão pires, 3 months on skins, was a peculiar wine. Pale amber colour; aroma of clementine and nuts; medium-bodied, with a light tannic grip.
Pedro Marques of Vale da Capucha (Turcifal, Torres Vedras) is a top producer, right there up with the very best. I could have mentioned all his wines. I will not, but I can say that they are focused, elegant and shaped by the terroir. The vineyards are planted on kimmeridgian limestone with clay. The white Fossil 2017 sums it all up. The name tells the story of a winery only 8 kilometers from the coast, in earlier times under water. Fossil has a light golden colour; aroma of citrus, white flowers, wax, chalk; a mineral taste, quite full and with a super integrated acidity. A lovely wine at a very nice price. Vale da Capucha Arinto 2019 is for me a star among his varietal wines. It’s light yellow; concentrated aromas of citrus (lemon and peel), yellow pepper, chalk; medium full in the mouth, mineral, with a lovely integrated acidity. Vale da Capucha Palhete 2019 is a blend of the white arinto and the red castelinho, made by “inking” a white wine with the red castelinho, then co-fermented in steel before bottling. Light red; red fruits (raspberry), salt; juicy, carefully structured.
Baías e Enseadas is located in Codiceira, Colares country, west of Lisboa capital. They have a more mature style. Daniel Afonso says, “I want to extract all I can from the skins”. The white Fernão Pires 2020 had stayed 6 months in barrel, with a lot of batonnage. -I always have acidity, says Daniel, now I want to work on the creaminess. And yes, a creamy texture together with a good acidity was achieved here. The Escolha Pessoal 2020 could be found along the same path, though a bit more concentrated and also elegant. Castelão 2020 showed mature fruits, alongside flowers and a hint licorice; juicy and quite complex, and a fruity finish.
Simplesmente… Vinho is an independent wine festival held annually in Porto. It’s for artisans and family businesses, for wines that respect terroir and tradition. As the organizers say, “sincere wines with a healthy dose of madness and poetry”.
Nowadays it’s held on the first weekend of July, in the open air of the gardens of the Casa Cor de Rosa of the Faculty of Architecture of Porto (FAUP). This tenth edition featured 101 vignerons from Portugal and Spain.
This year I tasted quite randomly in no special order. I will still try to categorize them for you. It is always a pleasure to taste the wines of producers like Tiago Sampaio, Antonio Madeira, Niepoort, Quinta de Carolina and Quinta do Infantado. However, here I will highlight some of the producers that I didn’t know that well. Yes, I knew about them and I had tasted some wines, but this was the first time I tasted their whole range. Three to watch were Quinta da Pôpa, Quinta da Poeta (both Douro) and Quinta do Escudial (Dão). There were also a couple of discoveries on a trip to the Vinho Verde region. These you can read about in a forthcoming article.
Muxagat was created in 2002 by the Almeida and Lopes families, in the village Muxagata of Douro Superior. Today Muxagat has its own winery in Mêda, where most of the grapes are sourced. It’s a minimal intervention project, also without addition of yeast. Susana Lopes and her family, with the help of Ana Silva, resident winemaker, and consultant Luis Seabra, make stylish, fresh wines in a region famous for heavier stuff.
I liked the whole range, from the fresh white wines (one of them an off-dry riesling), via the elegant light extracted rosé to the various shades of red. Here come a few of the best. Tinta Barroca 2021: Young colour with violet hints; mature dark and wild fruits (cherry, blackberry), flowers; luscious with fresh acidity – a serious glou-glou wine! The Tinta Francisca 2017 had more developed colour, an earthy, mineral aroma with red berries and white pepper, and a lightly structured palate. I also liked their regular Tinto 2017, a classic and complete red. Vale Cesteiros 2018, from older vines, is dark in colour with wild fruits (blackberry) and some balsamic; potent, still elegant, and with an integrated acidity. Cisne 2015 and 2016 were made from tinto cão 90% and rabigato, aged two years in wood. They showed some evolution, with earthy and fresh red fruits, then a powerful structure and a rich mouthfeel. The 2016 was the most powerful of the two.
Miguel Morais came to what is now Quinta da Costa do Pinhão, fell in love with it and knew he had to dedicate himself to the difficult task of working that land. Miguel says that 2014 was his first serious vintage. Over the years he has learned to understand the place better, respect the land, the plants, the animals, and cut on the chemicals, he says.
Quinta da Costa do Pinhão Branco 2019 was destemmed and fermented with skins in used barrels, and can be called an orange wine. Golden colour; mature apples, yellow fruits (tomatoes) and wet stone; rounded and balanced. The red Marufo 2019, from the rare grape of that name, was light, with currant colour; ripe raspberry fruit, spice; soft on the palate, balanced, and with a beginning evolution. The red with the company name was also of a classic style. Quinta da Costa do Pinhão Peladosa 2019 is a field-blend of 30 different varieties, a hundred years old vines on 1 hectare. Whole bunch pressing was carried out in a 500 litre barrel. Dark and wild fruits (blackcurrant, blackberry), menthol; concentrated flavours and delicate tannins.
There is nothing better than a little slowness in this era, says Rodrigo Martins of Espera (meaning: wait). He continues, we should give the wines time for maturation to deliver authentic and genuine aromas. He has 5 hectares of vineyards in Alcobaça, region of Lisboa, where the simple winemaking styles of the Cistercian monks is an inspiration. The idea is to be patient, and the ambition is to offer a unique quality product, at the same time unpretentious.
I really appreciate the elegant, low-extracted Atlantic style of this producer, and all wines could be highlighted. Here follow four of them. The Bical & Arinto 2020 from a young vineyard with low yield stayed 8 weeks in oak. It shows yellow fruit; is round, tasty, and concentrated. The Curtimenta 2021 stayed 17 days on skins. Light yellow, slightly cloudy; delicate skin-character (lemon peel); grapefruit in the aftertaste. The Espera Palhete 2021, a field-blend of some 20 varieties (70% white) was really delicate and delicious: Light red; raspberries; crisp acidity and a delicate texture. Espera NatCool 2021 is made for the Niepoort-distributed series of low-extracted natural wines in one-litre bottles. It’s made solely from castelão, is light red; with lots of red fruits (raspberry), a touch of flint; delicate, uplifting acidity.
Amoreira da Torre is one of the producers that manage to make fresh, varietal-scented wines from Alentejo, otherwise known for developed, jammy aromas. I tasted a few wines some years ago, and this was a good opportunity to re-discover. 20 hectares with Portuguese varieties from the region was planted in 2001 by Paulo Sendin and converted to organic four years later. The terroir at the estate in Montemor-o-Novo (on the highway to Évora) is characterized by granitic soils, abundant groundwater and a Mediterranean climate.
The Zebro line features some delicious, fruity wines of several colours at an un-beatable price. The microclimate is good for white wines, with water in the subsoil where roots go deep. Zebro Blanc de Noirs 2020, a varietal aragonêz, is made with very light pressing (“lágrima”), then immediate separation of the must. It’s quite unctuous, or broad, with anise and bitter almond notes; full and somewhat structured on the palate. Amoreira da Torre 2021 (aragonês, trincadeira, some cabernet sauvignon, 6 months in used oak) is youthful dark; fruity, dark and red fruits (morello, plums), green pepper, herbs and eucalyptus; rounded tannins, fresh and not overdone.
Look for next article from the Simplesmente fair, when there will be an update on producers already known on the blog.
Château-Chalon is, despite the name, an appellation in Jura. The only grape variety used to make it is the savagnin, just like the other vins jaunes, wines matured under a veil of yeast. This producer owns 10 hectares and farms them biodynamically. This includes a half hectare in Château-Chalon AOC. Caves Jean Bourdy uses barrels up to 80 years old for fermentation and aging of the wines. They are known for their extensive back-catalogue of old wines, with château-chalon back to1865.
Château-Chalon 2012(J. Bourdy)
Yellow with greenish hints. Complex aroma with walnuts, honey and mature cheese. Smooth, nice acidity, long and dry aftertaste.
I was on my way to Portugal and Porto’s Simplesmente… Vinho fair. But “in these troubled times”, as festival general João Roseira wrote in my invitation, one of the flights were, yes exactly! – cancelled. Therefore I decided that I would go to my local shop and buy a wine from a producer I knew would participate, to get in the best possible Portuguese mood as soon as possible.
The choice fell on Poeirinho, from producer Niepoort, whom I know well and is a prime example of where Portugal is heading. Poeiriho is a modern, fresh, elegant, lightly extracted baga from Bairrada, a region otherwise known for hearty, hefty, tannic wines. The pictures are from my visit to Quinta de Baixo in 2017, that Niepoort had bought some time before. Here you can read more about this cellar and a review of an earlier vintage of the same wine.
The soil here is calcareous clay. The grape is obviously baga, in this case 100 years old. The grapes were hand-picked. The fermentation was carried out in lagar and stainless steel.
Bright, light red. Aroma of red fruits (raspberry), red currant, balsamic hints (anise) and also a leathery note. A light, elegant structure and fresh acidity.
Summer is coming, and we want a fresh rosé. Apostolos Thymiopoulos can offer this. Though it’s not what you maybe would expect at this time of year: Here is an oak-matured rosé with some backbone.
Apostolos was the first to vinify the family vineyards, in 2005. He believes in sustainable viticulture and minimum intervention during the whole winemaking process. With this philosophy Apostolos produces ten different expressions of xinomavro, to express every aspect of its potential.
We are in the Naoussa appellation of Macedonia, northern Greece. The Thymiopoulos winery is located in Trilofos, a village at the foot of the Vermio mountain. The parcels for this wine are non-irrigated, young vines of xinomavro, around the village of Fytia at 450-650 metres. The soils are schist and granite.
The Naoussa region has a warm continental climate, tempered by the cooling winds coming either from Vermio mountain or from the sea.
Lower temperatures due to high altitude, and big differences in temperatures during ripening season give freshness to the wines.
The grapes were hand-picked, destemmed, macerated for 12 hours, and fermentated with wild yeasts in stainless-steel tanks for 5 to 6 months. Then followed a 4 months maturation in 500-litre, second-use oak barrels.
Rosé de Xinomavro 2020(Thymiopoulos)
Light red. Aroma of strawberry, currant, rosehip and herbs (thyme). Juicy and rounded, with some backbone, and also a nice acidity.
Fanny Sabre has in short time, and at a young age, become a respected producer in Bourgogne. After her father passed away in 2000, she and her mother have run the family domain in a magnificent way. (Read about another wine here, also with an introduction.)
Today she manages the 5-hectare domain from her cellar in the heart of Pommard. And the grapes for this week’s wine are sourced from plots in that commune. We enjoyed the wine at “the wine office”, Vinkontoret, in Stavanger, Norway.
Like for all her reds she has here used 100% whole clusters and matured the wine in mainly 400 liters and mostly used and partly some new barrels.
Pommard 2016(Fanny Sabre)
Light cherry red. Aroma of red (cherry) and dark berries, touch underwood. Juicy in the mouth with fine-grained tannins, concentration in flavours, good acidity and length. Very delicate. Will keep.
The Lorentz family property is located in Ribeauvillé, Alsace. Georg Lorentz, sixth generation, is currently in charge – while his youngest daughter is studying to be a winemaker. The property has 33 hectares of eco-certified vineyards in the commune Bergheim (that lies within the Colmar-Ribeauvillé arondissement), among them two grand crus.
This wine is made from 54% sylvaner, 40% gewürtztraminer and 6% pinot gris. Hand-picked grapes are spontaneously fermented with skin contact. The wine is matured in steel tank. Unfiltered, without added sulphur.
Qui l’Eût Cru 2021(Gustave Lorentz)
Orange, somewhat turbid. Nose of flowers (rose petals), mandarin, acacia honey and almonds. It has an energetic acidity, quite full in the mouth, balanced, and good length. Very vital.