Terrific nose, wild, exotic, coastal, classic. Very complex with bayleaf, a faggot of lavender, daphne and cherry. Hints of cassis, granite, smoke, wild herbs and mulberry. Clove and aniseed are threaded with fine and firm tannins that are at once authoritative and fine. Unique texture that reminds me of Rippon’s pinots. Detailed and layered there are so many facets to this wine. Remarkable stuff. Waters Wine Co
100% Baga – Chalky clay mid-slopes with eastern orientation to the sun and a very intense Atlantic influence (only 15 km from the ocean). For this wine the grapes come from different small plots of Pato’s oldest vineyards (80 –130 years). Fully converted to biodynamics. Hand-picked and hand-selected bunches from the centenary vineyards in Bairrada. Partly de-stemmed, fermented in open oak lagares with some extraction. After fermentation the wine is aged in 500 –600 used pipes and tonel (big casks) for 18 months. Prior to release, the wine is further aged in bottle for 2 months.
From three small biodynamically cultivated chalky clay plots averaging 80-years-old. Bright as a button, buoyant yet grounded, with subtle, pine needle-edged crunchy red cherry, plus white and black pepper. A pronounced smoky, mineral undertow and incipient mushroom to the finish. Fine-framed, the incisive acidity and slender, refined, backbone of tannin in service of the fruit. Aged in used 500-600-litre French oak. 95 Points – Sarah Ahmed, Decanter Magazine