After Simplesmente Vinho I visited Luis Seabra’s winery in the Douro. Luis himself was sick in bed, but Gonçalo Pinto was there. He showed us around, my Brazilian collegue Didu Russo and me. And we got to taste an impressive range of wines.
Véu de Xisto 2015 was one. This wine I tasted during the 2021 edition of the fair. Véu signifies that it has spent three years under a veil of flor. It was moved to stainless steel for another 2 years’ rest before bottling. The grapes are rabigato 70%, côdega do larinho 15% and the rest gouveio, from 30 year old vines in the Meda region of Douro Superior.
Véu de Xisto 2015(Luis Seabra)
Golden colour. Aroma of yeasts, flowers, iodine, orange. Full and rounded in the mouth, good acidity and salt, with an attractive oxidative touch. A lot of energy and character.
Textura is another winery that I have known a little, but at Simplesmente Vinho I tasted the whole range. I find their portfolio sound and solid, with some stars.
Partners in Textura are Marcelo Araújo, a former hedge fund manager, and his wife, an academic professor. It was started in 2018 in Dão, on the slopes of Serra da Estrela. They work 28 ha of organic certified vineyards in Vila Nova de Tazem and Penalva do Castelo. Oenology is led by Luis Seabra. Appropriate for a winery named Textura, in 2020 they acquired a century-old textile factory in São Paio, on the banks of the Serra da Estrela Natural Park. This is now renovated, and incorporated into the winery.
D. Áurea is a tribute to Marcelo’s grandmother Áurea. It’s a 100% bastardo from the sub-region Serra da Estrela, at an altitude of 600 meters and in granite soils. It ferments in an open stainless steel tank (lagar) with 30% whole clusters and stays with the skins for 15 days after pressing. Then it ages for 1 year in old French barrels.
D. Áurea 2021(Textura Wines)
Light ruby. Delicate aromas of red fruits (raspberry, cherry), flowery with an earthy tone. Nicely textured, with fine-grained tannins, and a fresh integrated acidity. Expressive, elegant wine for immediate consumption or medium term ageing.
I had met Pedro Coelho several times at the Simplesmente Vinho fair in Porto, and I have tasted a few wines now and then. This year I took the opportunity to taste the whole range. Which I don’t regret. I knew his white Douro wines were extraordinary. But his rosé and reds were outstanding too.
Pedro uses only old vineyards, always spontaneous fermentations and minimal intervention. He picks early to obtain the best possible natural acidity, and the alcohol levels are generally low. A vividness and vibrancy shines through in all his wines. The Pormenor winery is located in Barcos on the left bank in Cima Corgo, but he sources grapes from high altitudes in several parts of the Douro.
I could have picked anything for this column, but I finally chose a quite unusual white. A de Arinto is exactly that, a varietal arinto from 40 year old vines in granite with clay – at 650 meters altitude in the Alijó area. It underwent a 12 hours maceration in neutral oak with whole bunches, before a gentle extraction. It clocks in at 12% alcohol.
A de Arinto 2022(Pormenor)
Pale yellow colour. Aroma of mature lemon, some apricot and minerals. Lively, fresh acidity with a waxy, spicy fruit, and a long, salty finish. It is balanced and appealing now, but has an acidity to keep.
Last week I visited Mateus Nicolau de Almeida in Foz Côa, in the Douro Superior. This is really the land of rabigato. One of his rabigato whites I was coincidentally offered at the Prova wine bar in the center of Porto some days later.
Mateuscomes from a family that has made wine for several generations, and in 2015 he set up his own project. He is dedicated to explore the characteristics of the terroir. This can be seen in the Eremitas project, that comprises three wines, all from the same variety and made in exactly the same way, but reflecting their respective terroirs.
Amon de Kelia originates from a vineyard planted in moderately deep quartz soils at an altitude of 500 metres. The grapes are macerated in granite for 3 hours. Then they pressed in a vertical press, and the must is racked by gravity into cement in an underground cellar, where it ferments spontaneously without temperature control.
Eremitas Amon de Kelia 2022(Mateus Nicolau de Almeida)
Light straw. Discrete aromatics with yellow fruits, flowers and a mineral touch. More expressive in the mouth, with good volume, it’s fruity, fresh, and with a nicely integrated acidity.
Vasco Croft has been featured several times on these pages such as here, in a write-up from 2018. He is a pioneer in biodynamic wine farming since he established his Aphros wine series in 2003. He disposes of some 20 hectares in the Lima valley, in mostly granitic soil.
The loureiro vines are exposed to the south. Harvest between 10 and 15 September 2021 is followed by crushing of the grapes, destemming and pressing in an antique basket press. Fermentation of the must then takes place spontaneously in clay amphoras, that are sealed with beeswax to regulate oxidation. Ageing on lees went on for 6 months.
Oenologues are Miguel Viseu and Tiago Sampaio (read about his own Folias de Baco wines several places on this blog).
Phaunus Loureiro 2021 (Aphros)
Light golden, slightly cloudy. Aroma of citrus (lemon), orange peel, white flowers, on a background of tea and bergamot. Fresh on the palate, fine tannins, with abundant fruit, a touch of spice and grapefruit in the end. There is a very appealing lightness to the wine.
Esporão is an important and highly respected winery that has been featured here several times. This wine could well serve as an introduction to the company. It’s made from the varieties alicante bouschet, touriga nacional, aragonêz, cabernet sauvignon and touriga franca, from a 15 year old organic certified vineyard. The different varieties were co-fermented in concrete vats before malolactic fermentation. It stayed in concrete for 6 months.
Sandra Alves and Joao Ramos are the current winemakers of Esporão.
Esporão Colheita 2021(Esporão)
Dark red, bluish hints. Mature dark fruits (dark cherry, blackcurrant), spice, almond, licorice. Young tannins, good fruit and body, light bitterness.
Tiago Sampaio is a driving force on the modern wine scene of the Douro. The Folias de Baco project was started in 2007, and today he is recognized as an innovative winemaker deep rooted in the traditions of the area.
The name Curtido implies that this is an orange wine, in Portugal usually called curtimenta. It’s made from moscatel galego planted on a blend of schist and granite soils. It was harvested by hand in early September with extensive vineyard sorting and two weeks maceration time. Fermentation in stainless steel using indigenous yeasts. Not fined or filtered.
Uivo Pt Nat Curtido 2021(Folias de Baco)
Yellow-orange, cloudy. Aromatic, flowery with apricot and citrus peel. Dry mouth-feel, only slightly fizzy, lovely citrussy acidity, good concentration and an intense aftertaste.
Here is a rarity, an azal monovarietal. Fernando Paiva runs his Quinta da Palmirinha in Amarante, Vinho Verde. He is a pioneer of biodynamic farming in Portugal and also of using chestnut flowers in the fermentation so as to avoid addition of sulphur. (Fernando has many times been featured in this blog, such as here.)
The soil consists of clay, shale and silt. The age of the vines are approximately 30 years. The pressing was carried out with whole clusters for 2.5 hours. Fermentation spontaneously with bâtonage, and with chestnut flowers without the temperature exceeding 18 degrees. The ageing was in stainless steel, in contact with lees. Unfiltered.
Note that it’s not labeled as a Vinho Verde. The DOC’s in Portugal tend to be conservative (of what, you might ask) So this is a “Product of Portugal”.
Azal 2021(Quinta da Palmirinha)
Light yellow. It’s fresh and aromatic, with white flowers, apple and lemon. It has a vibrant acidity, but abundant supple fruit wrapped around it, good concentration, long.
This summer at Porto’s Simplesmente… Vinho fair I met Miguel Morais and Filipa Silva of Quinta da Costa do Pinhão. I tasted their splendid range of wines, all from the Favaios area, by the Pinhão river, a subsidiary of the Douro.
.
Miguel and Filipa this summer in Porto
Among them was this red, that is now available in my local shop. It comes from a scistous vineyard at 300-450 meters elevation, between 35 and 45 years old. The composition is touriga nacional 40%, touriga franca 30% and tinta roriz 30%. The grapes were foot-trodden and fermented in traditional lagares. It was aged 12 months in French barrels.
Gradual 2017(Quinta da Costa do Pinhão)
Dark cherry red. Aroma of red and dark fruits (cherry, blackberry, plum), black pepper, herbs, licorice and some animal tones. In the mouth it’s quite full, with integrated wood, good acidity, still some tannins, and with a hint of tobacco along with the fruits. A tasty Douro, still with ageing capacity.
Price: Medium
Food: I had it with leg of lamb, but goes with a variety of tasty meat, casseroles and more
After the Simplesmente… Vinho fair I visited some producers in the Vinho Verde region, according to a schedule made by festival general João Roseira. On Tuesday following the fair I was in the northern subregion of Vinho Verde, called Monção e Melgaço. Constantino Ramos was one of the greatest revelations on the whole trip, making superb, stylish, natural white and red wines. Valados de Melgaço does not make fully organic wines, and some with cultured yeasts, but is also very much of interest.
Constantino Ramos
Constantino Ramos was born in Vouzela (Dão-Lafões). After his education in pharmaceutical sciences in Coimbra he went back to the countryside, and after a few harvests in nearby Dão and Douro and one at De Martino in Chile, he came to Melgaço in 2013 to work with Anselmo Mendes, one of the great personalities of the alvarinho world.
Old vineyard near Melgaço
In 2015 came the opportunity to work a small vineyard over 70 years old, in Vale do Mouro. He started to make Zafirah, a red wine made with minimal intervention. I put it in the category of great, low-extraction, saline wines with a clear Atlantic touch that you can find from lower Galicia (Rías Baixas and Ribeiro) to the northern coast of Portugal. Remember, the Rías Baixas subregion of Condado do Tea begins just over the nearest bridge, and the historically important Ribeiro is also very close. These regions share grape varieties, and soil and climate are also similar. So if you think of red Vinho Verde as dark and meaty, maybe somewhat spritzy (and made by the vinhão variety), you have by now understood that this one is different.
Vinha da Candosa, a centennial vineyard
-Old vines is not a common concept in Vinho Verde country, says Constantino. Nevertheless, currently he is in the process of recovering old vineyards, again in his words, -to give more credit to the reds from Monção and Melgaço, which were in the past very famous and compared to the wines from Burgundy and the Bordeaux clarets.
What about alvarinho, the emblematic and “inevitable” grape of the subregion? He continues: -Of course because I was working with Anselmo Mendes [Mr. Alvarinho] it was difficult to resist also producing an alvarinho wine. But it had to be something that could clearly show my vision of the variety in this specific terroir. So, using a small vineyard planted at about 250m high, I created Afluente. The name means tributary, metaphorically something that leads to, something that pushed me a step further.
Constantino has since long had his personal projects, his own wines and wineries for whom he consults, in addition to his “day job” at Anselmo Mendes. In January this year he took the chance to dedicate all his time to his personal projects. Of his own wines he makes 8.000 bottles annually, but he wants to increase a little.
Brancelho grapes in the same vineyard
We arrive in Riba do Mouro, a high altitude hamlet belonging to Monção. It has a cooler climate than the rest of the subregion. Here in Vale do Mouro was formerly a glacier, and therefore there is a great complexity of soils, granite, quartz, feldspar etc. The topsoil is only 40 cm down to the mother rock. Constantino says he prefer not to buy fields: -As I want to give something back to the people I prefer to work with the people. It’s something of an ethnographic project, driven by passion. -I have always been fond of reading. It helps you understand, gives you context.
Constantino has always worked organic. -Even the old viticulturists have a habit only to spray with copper, he says.
Afluente with padrón peppers and bacalhau in Tiro no Prato restaurant, Viana do Castelo
After a visit to the most important vineyards we appropriately enjoyed his wines in a local context, a meal of bacalhau and partridge in the Tiro no Prato restaurant near Viana do Castelo, where Constantino lives. The Afluente 2020, an alvarinho fermented and aged in used barrels, was perfect with the bacalhau with onion, garlic, black olives, flat potatoes and olive oil. The wine had a pale yellow colour; an aroma of apple, citrus, wet stone more mineral than perfumed, actually; glyceric in the mouth, energetic, and with a superb integrated acidity.
Zafirah we had with local partridge
Zafirah 2021 is a field-blend from five plots of more than 50 year old vines on granite, with varieties like brancelho, borraçal (caíño), espadeiro, vinhão and pedral. It was skin-macerated one day before alcoholic fermentation, then light filtering and a bit sulphur added. It clocks in at 10.5% alcohol. Red cherry colour; red and wild berries (raspberry, blackberry); fresh in the mouth, saline. Like the white wine it went well with the bacalhau, and was a perfect pairing to partridge with a rich rice.
Juca 2021 is a tribute to his wife’s grandfather, who has helped Constantino a lot. It originates in the centennial vineyard of vinhão, brancelho a.o. The skins are soaked in steel and it’s carefully pumped over. The alcohol is 10%. Dark blackish blue, slightly carbonic; dark fruits (blackberry, blueberry), some licorice; it’s juicy, not especially tannic, with a fruitiness all the way. We can maybe look upon it as a luxury version of the dark Vinho Verde style.
Valados de Melgaço
Artur Meleiro picked me up in the Sousa subregion, and as I still hadn’t received my luggage after arriving in Porto three days ago he kindly offered me a shopping trip to Braga city. Then we continued north, had lunch in a Melgaço roadside restaurant, before we finally arrived at Quinta de Golães. Then after some vineyard sightseeing we arrived at the winery by the bridge bordering Spain.
The fresh, lightly bubbly Q. de Golães 2019 at a restaurant O Adérito
Artur himself was born in Melgaço, one of the two villages that give name to the sub-region. He moved back from Lisboa in 2016 to concentrate fully on this project, after having also lived in Braga and Porto. The family vineyards count on 4 hectares (3,5 hectares alvarinho, the rest trajadura, loureiro and red varieties) Today the production is 30.000 bottles, while the ideal for the future he says is 50.000.
Valados at Quinta de Galães
Monção e Melgaço is warmer than the rest of the region during the day and colder in the night, he says. Because of the mountain ranges it’s leaning more to a continental climate. .
Ramadas are used for red varieties at Quinta de Galães
Valados de Melgaço is Artur’s project, associated with his cousin Pedro Kock. It encompasses Quinta de Golães, so today they offer two ranges, with those two names respectively.
For the white wines the grape is almost exclusively alvarinho. 60% is in fact purchased, in addition to the grapes from the family vineyards. But the bought-in grapes come from farmers who share the same philosophy, soils/altitude etc. Artur tells, with this traditional viticulture one has to use pesticides. A neutral cultivated yeast is also used (except for the reds).
Alvarinho
The aim is to produce elegant and balanced wines, that is faithful to the alvarinho variety and the Monção and Melgaço terroir. I can say that I liked the Golães red and white, as simple and fruity everyday wines. The Valados range was true to what we think of as terroir. I chose three of these wines here.
Espigueiro, a traditional small house for storage of grain
Valados de Melgaço Reserva 2019 had a few months on the lees with batonnage during a short while. Light yellow colour; expressive concentrate aroma, yellow apples, some anise; quite full and structured in the mouth, with a slightly bitter grapefruity aftertaste. Valados de Melgaço Grande Reserva 2016 is a truly serious wine, but though it was three years older and even more concentrated it was lighter in colour than the reserva. It aged on lees in inox during 46 months, with batonnage in the first 12. Fresh fruit, yellow apples, melon, some balsamic notes; supple concentration and a long finish and good citrussy acidity all the way. Should I pick one favourite it would still be the Valados de Melgaço Natura (Vinificação Tradicional) 2019, a wine made with less sulphur, and nothing added until the end of fermentation. It had 8 months ageing on lees in steel, with batonnage. Yellow colour; aroma of pear, flowers, fennel and a touch of clementine peel; juicy and grapey in the mouth, good, integrated acidity.
