wine tasting

Moscatel de Setúbal, a dessert in a glass

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We recently attended a Moscatel wine tasting led by enologist Frederico Vilar Gomes and fell in love with these remarkable dessert wines. Crafted in Setúbal, near Lisbon, by José Maria da Fonseca, they are made from Muscat of Alexandria—one of the oldest grape varietals still in cultivation. Enologists are unsure whether this ancient grape hails from Egypt or Greece. But its versatility is undisputed, producing both elegant table wines and rich dessert wines. 

Muscat vines offer generous yields and a remarkable genetic diversity that protects them against disease. The grapes are intensely aromatic, resistant to heat, and naturally rich in sugar. 

Like Port, Madeira, and Sherry, Moscatel (the Portuguese spelling of Muscatel) is a fortified wine. Brandy is added to halt fermentation before the yeast converts all the grape sugar into alcohol, preserving a lush natural sweetness.

The Moscatel made in Setúbal has been cherished for centuries for its remarkable aging potential. As it matures in oak casks, approximately 2 to 3 percent of the wine evaporates each year—a phenomenon whimsically known as the “angel’s share.” This gradual loss intensifies the wine, concentrating its sugar and acidity and deepening its character. 

José Maria da Fonseca, founded in 1834, is one of Portugal’s most famous wine producers. In 1849, it introduced Periquita, the first branded Portuguese red wine. Just a few years later, in 1855, it earned a gold medal at the Paris World Exposition for its Moscatel de Setúbal. Today, the company has over two million liters of Moscatel patiently waiting in barrels for their moment to shine.

In the 19th century, José Maria da Fonseca shipped barrels of Moscatel by sailboat to Brazil, India, and Africa. Occasionally, unsold barrels made their way back, and, to everyone’s surprise, the wine had improved. The heat and humidity of the sea voyage had accelerated the aging process, delivering in just one year the complexity that would have taken a decade to develop on land. Since 2000, the winery has revived this maritime tradition. Its “torna viagem” (roundtrip) Moscatel now sails aboard the Sagres, a majestic Portuguese Navy training ship, before being bottled as a coveted limited edition.

Unlike table wines, which are bottled in dark glass to protect them from light, Moscatel de Setúbal comes in clear bottles. Light exposure helps foster the oxidation that is key to its unique aging process.

We tasted three Moscatel wines from José Maria da Fonseca’s Alambre brand. The first was the  classic Alambre Moscatel: a liquid dessert with a vibrant orange hue and flavors of orange, honey, and caramel, seasoned with a hint of lemon zest.

Next, we tried a five-year-old Moscatel made from a rare regional mutation of Muscat—the purple muscat—a grape unique to Setúbal. The wine had a deeper hue and a complex profile: tangerine, apricot, lime, melon, honey, and caramel woven with exotic hints of incense, red pepper, and turmeric. 

Our tasting ended with the forty-year-old Alambre. It has a deep color and a taste infused with the distinct aroma of Brazilian oak. The aging process adds complexity to this extraordinary wine, enriching the caramel and honey notes with dried fruits, figs, cloves, and cinnamon flavors.

Whenever we crave an effortless dessert, we reach for a chilled bottle of Moscatel. As the legendary jazz singer Jon Hendricks once put it, “I can’t get well without muscatel.” We couldn’t agree more.

Eduardo Cardeal’s great challenge

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Eduardo Cardeal was born in Abaços, a small village in the Douro Valley, where he learned the art of winemaking from his grandfather. As a child, he absorbed the traditions without fully understanding them. His grandfather used to say that the wine wasn’t “cooked” until April. Years later, while studying enology in college, he realized this phrase referred to the malolactic fermentation, the natural process through which lactic acid bacteria transform tart malic acid into softer lactic acid, reducing acidity, enhancing texture, and adding complexity to the wine.

We first met Eduardo in 2019, when he was the head enologist at Herdade da Calada. His life had been marked by tragedy—his wife had passed away, and he found himself raising their three young daughters alone. Seeking a fresh start, he returned to his roots in the Douro Valley and purchased Quinta da Peónia, a historic one-hectare vineyard planted in 1930. It is an estate with a human scale, allowing Eduardo, with the help of his daughters, to handle every step of production—from grafting vines to foot-treading grapes and bottling the wines.

He named this deeply personal project Grande Desafio, meaning “great challenge.” His goal is to create the ultimate handcrafted wines. In 2023, after years of dedication, Eduardo bottled his first vintage—5,000 precious bottles.

Perched on a plateau 550 meters above sea level, Quinta da Peónia is blessed with schist and clay soils. Unlike the famed, fast-draining schist of Foz Côa, Peónia’s porous schist retains water through the winter, naturally sustaining the vines during the dry summer months without irrigation. The altitude brings freshness, while the old vines add remarkable depth and complexity.

Eduardo’s winemaking philosophy focuses on low alcohol and minimal extraction, resulting in light, elegant wines that dance on the palate with remarkable finesse. These wines are rare finds—if you come across a bottle, take it home and treasure it.

Click here for the Grande Desafio website.

Quinta de São Sebastião

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Francisco Melícias, the general manager of Quinta de São Sebastião, invited us to visit the estate. So, we traveled along narrow roads that wind through villages where houses are nestled among vineyards until we arrived at Arruda dos Vinhos.  This historic town, established in 1160 by Portugal’s first king, owes its name, “wine route,” to its role as a transit point for wines transported by horse-drawn carts to Lisbon.

Arruda’s soils, predominantly limestone and clay with patches of sand, create ideal conditions for viticulture. Limestone promotes deep root growth and imparts minerality and acidity to the wines, while clay retains water, adding richness and structure. The region’s rolling hills and refreshing Atlantic breezes lend complexity to its wines.

The town is steeped in history and faith. São Sebastião, its patron saint, is credited with three miracles. First, in the 14th century, Arruda was spared from the bubonic plague that devastated much of Portugal. Second, in 1755, the town escaped the earthquake, tsunami, and fires that reduced nearby Lisbon to ruins, prompting King José I and his family to seek refuge in Arruda. Third, in the late 18th century, the region’s sand patches protected its vineyards from the phylloxera pest that devastated European vineyards.

Our journey continued up a steep hill to Quinta de São Sebastião, an estate established in 1755. We visited the chapel, once part of a monastery founded by monks who sought peaceful retreat. Francisco tells us that during the Napoleonic invasions, the estate played a role in the Lines of Torres Vedras, a network of fortifications built in 1809–1810 to defend Lisbon against Napoleon’s troops. Today, the remnants of these fortifications are a reminder of the estate’s historical importance.

In the 1980s, António Parente, an industrialist, bought Quinta de São Sebastião and invested in its future. The vineyards, planted on steep hills with different exposures, offer diverse terroirs that allow winemaker Filipe Sevinate Pinto to create distinctive blends. These wines combine traditional local varietals like Touriga Nacional with carefully selected French grapes.

We sampled some remarkable wines in the estate’s tasting room, which overlooks a picturesque riding arena where horses are trained. The 2022 Reserva Branco, a blend of Arinto, Cercial, and Sauvignon Blanc, has a pleasurable intensity and minerality. The Sauvignon Blanc provides a seasoning touch that allows the blend to shine. A surprising single-varietal made from Cercial, a grape known as Esgana-Cão in the Douro Valley, impressed us with its elegance and freshness. The Provence-style rosé, Dona Aninhas, pays tribute to António Parente’s mother with its delightful balance and vibrant acidity.

We also tried three reds. The first, a Reserva, is a blend of Touriga Nacional, Merlot, and Sousão. The aromatic Touriga complements the delicate Merlot, while the lively Sousão provides a touch of exuberance. The second, a blend of Alicante Bouschet and Syrah is intense, offering a beautiful harmony of flavors. Finally, the Grande Reserva—a daring mix of Merlot and Sousão— captivated us with its depth, complexity, and character. This wine is an ode to joy!

Quinta de São Sebastião is building on its rich heritage to create wines that are distinctive and deeply enjoyable.

Quinta de São Sebastião is situated in Arruda dos Vinhos. Click here for their website.

Wines of the land and sea at Serenada

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A woman named after a flower crafts enchanting wines on a farm called Serenada, which her family has owned for over three centuries. It sounds like a fairy tale, but the wines are as real as the spell they cast.

As a young girl, Jacinta Sobral had no idea she was destined to become a winemaker. In 1961, one year after getting married, her father, António Sobral, planted a vineyard at Serenada with twelve grape varietals. He crafted his wines with little more than his hands, heart, and the wisdom gained through experience. The vineyard thrived, and in 1970, he decided to plant more vines.

As for Jacinta, she wandered down a different path. She studied the secrets of chemistry and became a microbiologist. But in 2004, as António’s health began to fade, he expressed a desire to teach Jacinta to make white wine. “Anyone can make red wine, but white wine—that is art,” he said. António showed Jacinta the delicate process of decanting free-run juice while preserving the fine lees, which enhance the wine’s texture and complexity.

When António passed away in 2006, he left various properties to his other children but bequeathed Serenada to Jacinta. She felt like a spell had been cast, binding her to the vines. Determined to honor her father, she enrolled in a Master’s program in Agricultural Engineering. There, she found that her background in microbiology was like a magic key, unlocking the mysteries of winemaking. She immersed herself in enology textbooks and crisscrossed Europe to learn from other producers. 

Serenada is rich in geological diversity. There are schist soils near the ancient Grândola mountain, veins of manganese and iron, and fields of clay and sand. These nutrient-poor soils stress the grapevines, prompting them to grow deeper roots in search of water and minerals. The cooling Atlantic breeze slows grape ripening, fostering complex flavors while preserving acidity. The result is wines that are fresh, balanced, and vibrant.

Unburdened by convention and free to follow her imagination, Jacinta began exploring different vinification and aging techniques, from fermenting the must in Roman clay amphoras to aging bottles in a cave once mined for pyrite, the mineral known as fool’s gold.

The most remarkable discovery came in 2017 when Jacinta submerged wine bottles 15 meters deep into the ocean. There, the bottles slept in silence, rocked by the waves and shielded from the sun’s light. Eight months later, when Jacinta tasted the wine, she was astonished. These ocean-aged wines were unlike any she had experienced—smooth, ethereal, as if blessed by the ocean’s spirit.

Serenada has a handful of rooms where you can stay, each offering a peaceful retreat surrounded by pines and oak trees. Guests can enjoy scenic walking and cycling trails, delicious meals, picnics, and wine tastings.  It’s the perfect place to savor Jacinta’s mesmerizing wines that capture the essence of land and sea.

Serenada is located near Grândola in Alentejo. Click here for their website. 

Vale da Capucha’s artisan wines

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As we arrived at Vale da Capucha, a wine estate in Torres Vedras near Lisbon, a small, cute dog ran up to greet us. “His name is Arinto,” Manuel Marques said as he walked towards us, “all of our dogs are named after grape varieties.”

For the Marques family, producing great wine was never a choice–it was their destiny. Manuel’s great-grandfather was a winemaker, and his grandfather acquired Vale da Capucha to expand the family’s wine production. The estate was famous because it belonged to António Batalha Reis, the first director of the Torres Vedras School of Viticulture. This school taught local farmers how to graft vines onto American rootstock, protecting them from phylloxera, the disease that devastated European vineyards in the late 19th century.

Manuel’s grandfather raised his family on this farm. When he passed away, Teresa, Manuel’s mother, inherited the house and some of the land. She and Afonso, her husband, had busy lives in Lisbon, so they were unsure what to do with the property. But in 2005, the couple came for a weekend and fell in love with country life. They never returned to Lisbon, embracing their new chapter in rural Portugal. 

Pedro, Manuel’s brother, had studied enology and saw immense potential in the farm’s terroir for producing high-quality white wines with significant aging potential. The estate’s proximity to the ocean fosters a cool climate, which preserves the acidity in the grapes. At the same time, the limestone-rich soil, packed with 400-million-year-old fossils, lends minerality and complexity to the wines. Manuel joined the venture as the commercial director, and a new era for Vale da Capucha began.

In 2006, the family replanted the vineyards with carefully selected white grape varieties: Fernão Pires, widely grown in the Lisbon region, and Arinto from nearby Bucelas. They also introduced Antão Vaz from Alentejo, as well as Gouveio and Viosinho from the Douro Valley. At Vale da Capucha, these grape varieties developed a distinctive profile, gaining salinity and freshness.

The family made their first wine in 2009 and released it in 2011. Another significant milestone came in 2012, when they embraced biological agriculture to fully express the land’s natural character. Today, Vale da Capucha produces around 60,000 bottles annually. They rely exclusively on wild yeast for fermentation, handpick all their grapes, and practice minimal enological intervention, allowing the wine to reveal the essence of the terroir and tell the story of each vintage.

As we walked through the farm, we saw many animals. The farm raises Alcobaça-spotted pigs, turkeys, and Bresse chickens—Paul Bocuse’s favorite breed–to supply the kitchen with wonderful organic meats.

Manuel invited us to the wine cellar to taste some wines surrounded by old barrels that testify to the estate’s rich history. We started with a 2018 blend of Arinto and Fernão Pires, which impressed us with its stunning color, freshness, and vibrant character. Then, we sampled the 2019 Arinto made from a blend of three different parcels. It has elegant citrus notes, intense minerality, and salinity. These are wines that will age gracefully, becoming more complex and refined with time.

Next, we tasted an interesting Alvarão, a playful twist on Alvarinho, a grape from the Vinho Verde region. A 2019 Fossil “palhete” followed. This wine, made with 80 percent white grapes (Arinto) and 20 percent red grapes (mostly Castelão), is what people used to drink in this region one century ago. Despite its red hue, the wine drank like a white, bursting with freshness. To finish, we sampled a 2014 Syrah—light, earthy, and with only 13 degrees of alcohol–a singular expression of this variety.

The influence of the Atlantic Ocean, with its waves crashing just eight kilometers from the vineyards, gives these wines a distinct character. No wonder they captured the attention of sommeliers and wine enthusiasts searching for something exceptional.

Lunch with Manuel, Afonso, and Teresa in the dining room of the manor house was a gastronomic feast. We were treated to delicious vegetables served with local cheese and country bread, followed by a magnificent roasted lamb and rice made from the animal’s giblets. The 2019 Arinto was the perfect lunch companion, its bright acidity enhancing the flavors of the food.

It was an unforgettable visit to Vale da Capucha, a place where winemaking traditions, organic farming, and a refined understanding of winemaking come together to produce outstanding wines.

Once a month, Vale da Capucha hosts a lunch featuring cozido, a traditional Portuguese stew, paired with their wines. It’s a word-of-mouth event eagerly awaited by those in the know. Occasionally, they announce it on their Instagram page. If you see the posting, don’t miss the opportunity to meet this remarkable family and taste wines that are bringing international acclaim to the Torres Vedras region.

António Magalhães, keeper of Douro secrets

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You might not be familiar with António Magalhães, the chief viticulturist of the famed Taylor-Fladgate port house, but if you enjoy exceptional port wines, you’ve likely experienced the fruits of his labor. António has worked for more than three decades in the rolling terraces of the Douro Valley. Throughout this time, nature has gradually revealed to him some of its winemaking secrets. Patience has been essential in this apprenticeship. It can take many years to grasp the impact of viticulture choices on wine production.

António is known for his thoughtful character and gentle disposition. But beneath this demeanor lies a powerful intellect–he has the rigor of a scientist, the curiosity of a historian, and the eloquence of a poet. He believes in combining scientific methods with traditional wisdom and has a deep reverence for the mysteries of winemaking. 

In collaboration with a statistician, António sought to unravel some of these mysteries, analyzing climate data since 1941 to identify weather patterns associated with vintage years, the finest for port wine production. They discovered that these years share three characteristics. First, the average temperature in July is less than 24.5 degrees Celsius. Second, two-thirds of the rain falls during the dormancy period (from November to February) and one-third during the growth period (from March to June). Third, there is less than 20 millimeters of rain in September. A small amount of rain at harvest time helps refine the grapes, says António, but too much rain in September fills the grapes with water and promotes fungal diseases. To António’s delight, they found that exceptional vintage years often deviate from the norm in unique ways, a testament to the magic of port wine.

Another facet of this magic is the art of blending. The Douro’s diverse microclimates provide winemakers with a rich palette to adapt to the annual variations in weather. They skillfully blend diverse varietals from vineyards with different locations, altitudes, and sun exposure. António has a profound understanding of the art of blending grounded on his comprehensive knowledge of the Douro subregions—the rain-soaked Baixo Corgo, the moderately wet Cima Corgo, and the arid Douro Superior. 

He has studied how grape varietals were adapted to counter the crisis created by phylloxera, an American insect that decimated European vines in the second half of the 19th century. The blight reached the Douro region in 1862-63 and became a severe problem in 1872. Farmers noticed that Mourisco, a varietal with lackluster enological properties, was the most resistant to phylloxera. For this reason, Mourisco was crossed with Touriga Nacional, considered the finest pre-phylloxera varietal, to create Touriga Francesa. The name, which means French Touriga, was likely chosen to honor the French school of viticulture and its contribution to creating phylloxera-resistant varietals. 

António also analyzed the various types of American vine roots brought from places like Texas to the Douro Valley to graft European vines and increase their resilience to phylloxera.

Since 1992, António has worked closely with David Guimaraens, the chief enologist at Taylor-Fladgate. Every year, António and David write several letters to the farmers who produce grapes for Taylor-Fladgate, offering insights into the vines’ current conditions and the most effective viticulture practices to respond to them. This educational effort is vital to the quality of the Taylor-Fladgate ports.

Concerned with the impact of heavy rainfall on soil erosion, António and David developed a new model for the terraces where the vines are planted. They had an epiphany while visiting the Benziger family, a biodynamic wine producer in California. It started to rain torrentially, and as they ran for shelter, they noticed that the rain was running with them. They realized that this kind of drainage, created by a three percent gradient, is what the Douro Valley needs.

António and David asked earthmoving companies to find a bulldozer narrow enough to fit in the terraces and capable of creating a three percent inclination. One of the companies found a second-hand machine used in rice plantations in the south of Portugal. The company’s manager called to say that the machine had an unusual device. “Bring it along,” said António. It turned out that the device was a laser that greatly simplified the task of creating a three percent slope. They later learned that the Benziger farmland had been graded by Chinese workers, who were likely to be familiar with the three percent inclination used in rice cultivation.

The Taylor-Fladgate farms stand out for their beauty because António is a sculptor of landscapes. He knows that cultivating a vineyard, planting a tree, or building a stone wall alters the scenery, and like an artist, he selects colors that harmonize, proportions that feel human, rhythms that please the eye.

António is passionate about researching the history of the Douro region. He often visits Torre do Tombo, a vast national archive with documents spanning nine centuries of Portuguese history. The writings of Álvaro Moreira da Fonseca (the creator of the vine quality scoring system still in use), the Baron of Fladgate, John Croft, José Costa Lima, A. Guerra Tenreiro, and many other Douro luminaries are his constant companions.

His extensive knowledge of history gives him a unique appreciation for the sacrifices made by generations of workers who have toiled in the Douro region. This understanding is evident in how António interacts with the people he manages. His sincere appreciation for their efforts earns him the loyalty and trust of his collaborators.

Today, António Magalhães retires as Taylor-Fladgate’s chief viticulturist. This milestone marks the beginning of a new chapter. We hope that António can now find the time to write a treatise on viticulture so that, as the climate continues to change, his erudition can illuminate the future of the Douro Valley.

Quinta do Vale Meão

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One of the Douro Valley’s ultimate experiences is visiting Quinta do Vale Meão. While the estate is not generally open to the public, it does receive a few small groups each year. You can email in advance to inquire whether they can host you.

Vale Meão was the last estate planted by the legendary Dona Antónia Ferreira. It was a colossal endeavor: 300 hectares of wild bush were converted into vineyards and olive groves. Dona Antónia invested in the remote Vale Meão against the advice of her general manager because of its unique characteristics. It is located on a geological fault with three different types of soil: schist, granite, and sedimentary clay deposited by the river. The weather is dry, as clouds rarely cross the Marvão mountain, reducing the prevalence of vine diseases like oidium.

The best way to reach Vale Meão is by taking the train from Pinhão to Pocinho. There are usually few passengers, so you can choose a seat by the riverside and enjoy a glorious hour beholding the Douro river in all its splendor. The train rushes through bridges and tunnels carved into granite hills, but the river is seldom out of sight.

You go by Cachão da Valeira, a treacherous spot before dams regulated the water flow. Here, Dona Antónia and the Baron of Forrester, another eminent figure of the Douro Valley, fell into the river in a boating accident. Dona Antónia survived, but the Baron drowned. The locals say in jest that her voluminous skirt saved her, while the Baron sank because his pockets were filled with gold coins.

Maria Ferreira, a former teacher who oversees enotourism at Vale Meão, picked us up at the Pocinho train station in a vintage Land Rover. Though not related to Dona Antónia, Maria speaks about the estate with such passion it feels as though she is part of the family. An eagle followed the Land Rover as we drove through Cortes de Veiga, a village created to house the many laborers who worked at Vale Meão between 1885 and 1887.

The name Meão, which means “middle,” refers to the river encircling the property, making it feel like an island. The vineyards are planted on a magnificent plateau by the river.

Maria took us on an exhilarating safari through the vineyards. We then visited Barca Velha, a cellar built in 1892 named after an old rowboat used to cross the river. Here, Fernando Nicolau d’Almeida crafted the first Barca Velha in 1952, combining grapes from Vale Meão with those grown at higher altitudes in Meda to craft a table wine that became iconic.

Our tour concluded at the main house, constructed by Dona Antónia in 1894. We were warmly received by three of her descendants: Francisco Olazabal, known as Vito, his son Francisco, known as Xito, and his daughter Luísa. They welcomed us with a refreshing white Monte Meão, made from a blend of two grape varietals grown at opposite ends of the estate—Arinto in the sedimentary soils of the north and Rabigato in the schist soils of the south. This wine beautifully showcases the diversity of the terroirs at Vale Meão.

As we talked to Vito, Xito, and Luísa, it became clear that wine is a language to them. Soils and grape varietals are like words that can express human craftsmanship and the whims of the seasons to make wine as fine as poetry. Their passion for wine is only matched by the generosity with which they share the fruits of this extraordinary place with those who visit.

We tasted the Monte Meão Vinha da Cantina, a surprising wine made from baga, a red grape from Bairrada. While in Bairrada, baga produces tannic, robust reds; here, it yields a light (11.5% alcohol), vibrant wine.

Next, we enjoyed a remarkable Monte Meão Touriga Nacional from the granite soils of Vinha dos Novos. It has a crimson color, a delicate floral aroma, and a supine elegance on the palate. It was followed by a beautiful Monte Meão from Casa das Máquinas, home to the estate’s oldest vineyards that combines Touriga Francesa and Tinta Barroca.

The tasting of table wines concluded with two stunning Vale Meão vintages. The 2014 vintage is a complex, alluring wine, and the 2002 vintage is exquisite in its subtlety and refinement. 

Then, port wines entered the scene. First, a 10-year-old tawny, which is all that a great tawny can be, offering notes of nuts, coffee, chocolate, and orange rind to enchant the palate. Then, a stunning 1999 colheita, that is richly satisfying.

In 1999, Vito took a significant risk by leaving his safe position as a director at Sogrape, the large wine company that acquired most of Dona Antónia’s properties, to start a new family project under the Vale Meão name. The many accolades earned since then, including inclusion in the Wine Spectator’s list of the world’s top 5 wines, show clearly that the risk paid off. From her celestial vantage point, Dona Antónia must be beaming with pride.

To inquire about a tour hosted by Maria Ferreira, email turismo@quintadovalemeao.pt. Click here, for the estate’s website.

Hamilton Reis’ exhilarating wines

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Extreme sports, like surfing giant waves, captivate enthusiasts with their exhilarating adrenaline rush. Hamilton Reis’ family wine project, Natus, offers this kind of thrill. The production is organic; the vines are not irrigated; the fermentation relies only on wild yeast and takes place first in the large clay pots that the Romans used and then in old oak barrels. The grapes are picked by hand and trodden by foot. Most modern winemaking techniques are set aside to produce wines with minimal intervention but meticulous attention to detail. Like a master surfer, Hamilton can afford to take these risks because of his extensive experience and depth of knowledge.

Natus means born in Latin. Hamilton chose the name to indicate that he and his family started this project from the ground up. They bought four hectares of land in Vidigueira, Alentejo in 2008. For ten years, Hamilton nurtured the soil so it could recover from decades of chemical abuse with herbicides and pesticides. During that time, he learned about the climate and the varietals planted in the region and talked to the elders about the local wine-making traditions. Those traditions are, for Hamilton, as much part of the terroir as everything else. 

He built a house for his family in the middle of the field so he could take care of the vines as if they were part of his family. The cellar is invisible. It lies underground so that gravity can help unload the grapes. 

An important aspect of the location is the absence of barriers between the land and the sea. The Mendro mountain, situated east of the property, forms a shell that keeps the cool air from the sea. The resulting climate produces elegant wines that are low in alcohol and yet rich in complexity, depth, and freshness. 

These unique wines are difficult to buy because only about 6,000 bottles are produced in each year. Hamilton is determined not to increase production to a level that would compromise his ability to maintain personal control over every aspect of the process. However, to meet the demand for his wines, he has initiated a new venture named Intus, the Latin word for “inside.” This wine is crafted from grapes sourced from a select group of farmers who refrain from irrigating their vines and agree to adopt the rigorous biodynamic methods that Hamilton champions. Like Natus, Intus wines are characterized by their low extraction and alcohol content. However, they undergo fermentation in stainless steel, which preserves the pure essence of the fruit.

The Natus label has a secret. Those who discover it get a glimpse of what Hamilton sees every day: vines that produce wines made without compromises, perfectly in tune with nature.

The Natus vineyards are on Estrada da Cancelinha in Vidigueira, Alentejo. Click here for the Natus website.

Finding the secret of longevity in Colares

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The rain fell hard, trying to make up for the dry spring and summer.  But we were not deterred. We drove through the narrow road that leads to Colares to meet a legendary winemaker: the 97-year-old Paulo da Silva, affectionately known as Chitas (pronounced cheetahs), the nickname he inherited from his grandfather.

We stopped at Adega Beira Mar, which means cellar by the sea, an apt description. Paulo came out to greet us, his slender figure dressed in a dark suit. It was chilly inside the building, but he did not seem to mind. “Is it the cold or the wine that is the secret of your longevity?” we asked. Paulo replied with a smile. “My father liked to say that drinking a bottle of our wine with lunch and another with dinner would extend your life. But I prefer a small glass of wine with my meals.”

Paulo has an amazing memory for dates, facts, and figures. He tells us the building was erected in 1898 by his grandfather. “This place has seen it all: the two world wars, the Great Depression.” 

In Colares, the vine planting process is unique. Farmers dig holes in the sand until they find a clay bed where they can plant the vine roots. The sandy soil served as a natural barrier against phylloxera, an insect that devastated many European vineyards in the latter half of the 19th century. 

With wine production declining in other regions, Colares thrived. Many producers prospered by exporting their wine to Brazil. Paulo’s grandfather, António, was a foreman for one of these exporters, Manuel José Colares. António’s work ethic and dedication were so great that Manuel bequeathed him part of his business. But when the Great Depression came, Brazil did not pay for the wine, and most companies went bankrupt. The few that survived have since been sold or closed. Only Paulo’s Adega Beira Mar remains in the same family. “The wines have earned 71 prizes since 1889, two just last year,” he tells us. 

Over the past few decades, the construction of summer residences in Colares has gradually encroached upon the land occupied by vineyards, reducing it to 30 hectares. Paulo da Silva owns some vines, but for most of his life, he was what the French call a “negociant,” a savvy wine merchant. His expertise lies in identifying superior wines, aging them to perfection, and then selling them.  “Time is the secret of Colares wine,” he explained. The region’s two signature varietals, the white Malvasia and the red Ramisco, need time to develop complexity and finesse.

On one occasion, the former President of Portugal, Jorge Sampaio came to visit Paulo. The president asked, “What is the oldest wine in the cellar?” “It is from 1955,” responded Paulo. “You kept that wine for too long,” said the president. “It has surely gone bad.” Paulo fetched a bottle from 1955 and offered it to the president. A few weeks later, the president called in the evening to say, “We tried that wine at dinner tonight, and it was exceptional. I learned something new— Colares wines have a remarkable longevity.”

We sampled a Malvasia from 1996 that was lively and crisp, with aromas of citrus and green olives and a hint of saltiness on the palate. A marvel!

Paulo led us to see some Ramisco vines he had planted in the sandy soil near the cellar just two years ago. “Look how well they’re doing,” he said with pride. He then gestured towards an unoccupied section of the yard. “Over there, I’m planning to build a new cellar to boost our production,” he explained.

Perhaps Colares wines are the secret to eternal youth and vigor. We purchased a few bottles to test this theory. It promises to be an enjoyable experiment.

Wine heritage at Sanguinhal

~ saltofportugal ~ 2 Comments

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The Quinta das Cerejeiras Reserva is a smooth, beguiling red wine that has enlivened many of our dinner parties. So, it was with great anticipation that we drove to Bombarral, 70 km north of Lisbon, to meet the producer of this precious nectar.

We were received by Ana Reis. She is the great-granddaughter of a wine legend: Abel Pereira da Fonseca who, early in the 20th century, owned more than 100 taverns in Lisbon. In 1926, Pereira da Fonseca bought three estates in Bombarral (Sanguinhal, Cerejeiras and São Francisco) to venture into wine production. Almost a century later, these “quintas” remain in his family, producing wines that every year earn more accolades and awards.

Bombarral is the Napa valley of Portugal, a region near the ocean with exceptional conditions for wine production. The soils have a high clay content and the Montejunto mountain joins forces with the Atlantic breezes to create a microclimate with mild summers and temperate winters.

We started our tour in the shade of an old cork tree to learn about the production of cork in Portugal. Then, we stepped into the wine cellar. The temperature was a few degrees lower and the air was perfumed with voluptuous aromas. The ancient oak barrels are full of precious brandies and fortified wines. Produced decades ago, they wait in the dark for the perfect moment to be brought to light. “This is barrel #6, we’ll later try some of its content,” promised Ana with a twinkle in her eyes.

Next, we visited the distillery, the place where the magical “aguardente” (fire water) was once produced. Grapes were crushed and distilled to make brandy (“aguardente vínica”). The stems and remnants from brandy production were then distilled to make “aguardente bagaceira,” which is what Italians call grappa. Nothing was wasted: the leftovers from this second distilling were used to fertilize the land.

We toured the vineyards near the house which are planted with muscatel grapes. There is a rose bush in every row. Roses are very sensitive to diseases like mildew, so they give advanced warning of any problems that might affect the grapes.

The quinta is full of memories of times gone by: ancient mulberry trees whose leaves were once used to make silk, a romantic 19th-century garden, old vines with varietals like carignan, brought by French peasants during the Napoleonic invasions.

Our final stop was the “adega,” the place where the wines from the three quintas were produced until 1960. It has large stone tanks and wooden presses built in 1871. We sat at a table, sampling Portuguese cheeses and sausages while listening to Ana speak with eloquence and passion about the secrets of wine making.

There was a treasure trove of wines for us to try. The feast started with Sottal, a flirtatious, light aromatic wine made with muscatel grapes. Next, we tried the Cerejeira Seleccionado Rosé, a perfect Summer companion, fruity, full bodied with a gorgeous color. Things got serious with the 1998 Quinta do Sanguinhal DOC, a wine of great depth and charm. We then fell in love with the white Quinta da Cerejeira Reserva. After a 40-year hiatus, this wine, made with chardonnay and aged in oak, was brought back into production two years ago. Its smooth, elegant flavors left our palates in a state of bliss.

After trying several other interesting wines, we tasted the content of barrel #6, a Quinta de São Francisco licoroso. It is a sweet, fortified wine with great complexity, the perfect ending to a perfect wine tasting.

The great poet Fernando Pessoa made a living as a translator. In the middle of the afternoon he would often take a break and tell his workmates he was going to see Abel. He then walked to one of Abel Pereira da Fonseca’s taverns to enjoy a glass of wine.

The wines from Sanguinhal, Cerejeiras and São Francisco inspire conversation, friendship and, if you’re lucky, immortal poetry.

Click here for information on how to book a visit or a wine tasting at Quinta do Sanguinhal.