Wine & Soul

Wine & Soul

Pinhao Valley, Cima Corgo, Douro Valley

September 2, 20113

Sandra Tavares da Silva, winemaker and vineyard caretaker of Pintas at Wine & Soul

     Wine & Soul was our first Quinta visit the morning after our arrival to the Douro Valley. I was very excited for this visit as I had done some reading on this small producer while researching our travel plans for this trip and was very impressed. Headed by winemaker Sandra Tavares da Silva and partnered with her husband winemaker Jorge Serôdio Borges (Quinta do Passadouro), Wine & Soul is tucked away in the Pinhao Valley with the main focus of their wines based on the 3 hectare Pintas Vineyard. Pintas is a gorgeous old vineyard with vines that are 70-80 years in age and are the source of a magnificent red wine and a Vintage Port. The Quinta itself has no vines on its property, however this is where the wines are made, aged in barrel and bottled. Production is small in the neighborhood of 50,000 bottles (or 4,000 cases).

If you have been reading my other writings on Portugal you already know 2011 is a spectacular vintage. We were lucky to taste the 20011s from Wine & Soul and they are spectacular. We even got a peak at the 2012 Pintas and Manoella VV out of barrel. In my opinion the 2011 Pintas red was the most exciting red wine we had our entire trip. This young wine was tight, but showed good intensity, full of verve and energy. The Pintas Vintage Port was sublime, complex and one of the best VP I have had to date from 2011. It was more wine-like as it seemed more reflective of terroir as there were streaks of earth and minerality that cut against the sweet black and blue fruits that finished off with a mint and herbal tinge - super cool stuff for sure!

Vale de Mendiz, the vineyards of Manoella part of the Wine & Soul production.

Sandra and Jorge also own Quinta da Manoella a few kilometers north of the Quinta. A much larger property at 70 hectares, Sandra mentioned she thinks the land making up Manoella was likely separate properties maintained by separate families over a century ago. There are hints to this theory all over the property. Many lagares were found on different sites of the property, leading one to think there were different owners as most owners only build lagares in one place on their property in their main building, not scattered all over the property. Olive trees bisect internal sections of the vineyards which is a traditional way in the Douro to mark your border with a neighboring property. Lastly, there were many different satellite Quinta-like buildings scattered about the entire property that could have passed for a main building in previous centuries. The property has been in Sandra and Jorge’s hands a few years and they are making progress each year, but a lot of work needs to be done to revive the old vines and buildings on the property. You can see the abandoned vineyards next to revived vineyards and see for yourself just how hard the work is to rebuild the schist terraces and then replant them with vines. I can see in 10 years Manoella being a magnificent estate when it’s up and running at full capacity.

The Quinta for Wine & Soul

Driving to Wine & Soul that morning I did not know it, but the Pinhao Valley is probably the most revered section of Cima Corga in the Douro Valley as many of the best properties and Port producers have vineyards there. On the way to Wine & Soul we passed the beautiful Quinta do Noval estate. We also drove by many vineyards owned by Taylor’s as seen from the signs near the top of the vineyards. When we arrived at Wine & Soul, Sandra was there to greet us and asked if we wanted to see the vineyards first to which we said absolutely. A tall and graceful woman, Sandra was in her past a volleyball player and a model. However it was her upbringing on a farm outside of Lisbon that inspired her to take up winemaking. You can read more about Sandra here (LINK).

Schict rock, just one of the examples of the type of top soil you see in the Douro vineyards: rocks

Pintas vineyard with schist rock scattered amongst the 30+ mixed grape varieties planted here. 

Sandra discussing the Pintas vineyard, its soil, geology and why there are 30+ mixed grape varietals planted there. 

Pinhao Valley from the top of the Pintas vineyard, a favorite photo of mine.

Pintas vineyard terracing.

We headed out to the Pintas vineyard which was a few minutes’ drive north of the Quinta. We hopped out of Sandra’s SUV and almost immediately your feet were embedded in thick fine dust that was easily an inch or more deep as we approached the vineyard from the top. The fine dust seemed to be decomposed schist as that is basically what every vineyard is planted in and what every terrace is made from in the Douro. As we made our way further down into the vineyard, the dust disappeared quickly as it seemed to collect there in the upper entrance of the vineyard. As we got down into terrace 2 and 3 there was no dust, but hard igneous schist and broken pieces of schist. There was little to no soil, this was it. I asked Sandra where the soil was and she said this is how it is in the Douro. This being the first vineyard we could walk through in the Douro, it was an eye-opener. These vines struggle to find water in the schist rock the vines live in, so the old vines thrive in a viticultural way producing few bunches of super complex fruit. By “thrive viticulturally”, I mean the vines are very stressed and actually do not thrive as they do not produce a lot of fruit. However, the fruit that is produced is very complex as that little bit of fruit gets all of the energy of the vine. In many parts of the world, this process is manipulated by hand cutting off bunches of grapes in what is called a “green harvest” which removes grape bunches from vines to manually drive more energy into fewer grape bunches. In the Douro the vines are actually stressed like crazy reaching 30-40 meters (100 feet!) into the solid rock to find pockets where rain water settles. Imagine planting a grape vine in a 100 foot deep block of fractured and splintered concrete because that is what it is like, crazy!

I learned some very important facts about diversity and age from my discussion with Sandra about the Pintas vineyard (and many other Douro vineyards). The grape varieties are 30+ different indigenous Portuguese grape varieties. The reason why they are all different is the farmers that originally planted these vines wanted to be sure they could get fruit in every vintage as some vines in their youth were less resistant to extremes and disease than others so by having many different varieties that have different resistances, the diversity allowed the farmers to harvest fruit at least every year. If you only planted 1 vine that was not resistant to extreme heat, if there were heat waves that vintage the entire crop could be lost and be disastrous for a farmers well being. With proper care and attention, these old vines grew older and even further resistant to weather extremes and disease. They are not invincible, but are much stronger when they are older as they have built up resistances to extreme conditions.

The sun shining over Manoella and its grand terraces.

A mortório , or ghost vineyard, where terracing remains but the vines are long gone and in some cases being readied for replanting.

"this is how it is in the Douro" the typical cross section of the schist rock vines are planted in the Douro Valley.

Quinta da Manoella in the midst of an upgrade for use as a wine making facility.

Manoella vineyards

Sandra schooling us on the old vines at Manoella that range in age from 100 to 120 years old. 

One of the small buildings scattered about Manoella

We got back in Sandra's SUV and drove a few more kilometers north to Manoella and started at the top of the property and made our way by SUV down into the heart of the property. As we switch-backed our way down steep and rocky roads, we stopped on the way by an old vine mixed varietal vineyard similar to Pintas. 30+ varieties are planted in this vineyard with the oldest vines being 100-120 years old. Still, they produce spectacular fruit as witnessed in the old vine bottling of Manoella. As we spoke, I was tapping into that passion that drives great winemakers like Sandra. Every great winemaker no matter where they are from has this passion. Our hands were flying in the air as we talked about the property, viticultural and winemaking practices, places where we have visited in the world where great wine is made, and what kinds of wines we drink. We hopped back in the SUV and headed to what will be a functioning Quinta soon after it is renovated so it can house wine production.  Sandra also mentioned how she wants to upgrade some of the other buildings on the property to host visitors to the Douro which I think is a fantastic idea and hope is realized by the time we make our way back.

I cannot recommend a visit to Wine & Soul more if you make it to the Douro or come across their wines in your wine shop. If you are so inspired, you can even find the wines here in the US on wine-searcher.com and have them shipped to your home as they are not easy to find, but fairly readily available in large markets like New York.

A Taransaud French oak barrel aging Pintas wine. 

Steel fermentation tanks 

Sandra discussing one of the wines, Lisa listening intently, me taking notes on my iPhone.

A better view of Wine & Soul's Quinta, with beautiful Pinhao Valley in the background.

We made our way back to the Wine & Soul Quinta and tasted through the range of wines Sandra had ready for us to taste. First she walked us through the two small sections of their Quinta where they had a lagare, fermentation tanks and a barrel room where we tasted the wines. Every one of the red wines is crushed by foot treading in the lagare tanks, a traditional method in Portugal for treatment of the best fruit from the vineyards. This was one of the most thorough tastings of the visit and very enjoyable as the wines were all excellent, complex and delicious. During the trip I kept wondering to myself why more people do not drink Douro wines and it all started here while tasting the Wine & Soul and Manoella wines.

2012 Guru Branco; 2011 Pintas Character red; 2011 Pintas red (flagship); 2011 Manoella & 2011 Manoella VV

2012 Guru White Douro Blend (Branco)

Bright and fresh, limes, lemons, apple and pear fruit emerge from a medium to full-bodied white that shows good oak integration and the mild treatment used to vinify this wine. One of my favorite whites the entire trip, the Guru is a world class white wine; the 2011 I had over a dinner one night reminded me of a good village or 1er Cru Meursault. Old vine field blend white wine; 5,000 bottles production; barrel fermentation takes place in 100% French oak ranging from neutral used barrels to light toast new French oak.

2011 Manoella Douro Red (Tinto)
Black licorice, blackberry, tobacco and spice, fine and ripe tannins, full bodied with an ample finish; Aged for 16 months in used barrels; a blend of 60% Touriga Nacional, 25% Touriga Franca, 10% Tinta Roriz and 5% Tinta Fracisca; fruit hails from the young vines 35 years in age; 10,000 bottles in annual production.

2011 Pintas Character Douro Red

Elegant but well structured with purple flowers, red cherry, black currant, blueberries, and spice; nice length and good tannic structure. This is no slouch and a baby so let this one decant for 2 hours. 30% of the wine is raised for 18 months in new French oak, the remaining goes into neutral oak for the same time. From 70 year old vines, this is one of the better second wines in the Douro.

2011 Pintas Douro Red (Tinto)
Super young and tight, the nose and palate reveal blueberry, blackberry, violets, crème d’cassis, and some subtle spice, a firm and profound structure with a round palate texture, acidity gives this good freshness and focus, great length on the long finish. If you love Bordeaux or great Rioja this needs to be in your collection immediately. This is the flagship wine made from the best grapes of the 70-80 year old vines of the Pintas vineyard. Pintas is approximately 5,000 bottles of annual production. 40% new French oak for 20 months, 60% in neutral oak for 20 months. This easily has 20+ years of aging potential.

2012 Pintas Douro Red (Tinto) – Barrel Sample
A purple-red robe this is fairly developed for 11 months of age. Black and purple notes dominate with a nice perfume of purple flowers and red and black fruits. The tannic structure at this time hints at having sweeter and finer tannins than the 2011 that has the structure of a skyscraper. It finishes pure and long, with good fruit, acids and tannin.

2011 Manoella VV Douro Red (Vinhas Velhas aka Old Vines)
A field blend of more than 20 indigenous grape varieties, the Manoella VV shows good terroir as this has an elegance and transparency facet coupled with good depth and concentration; 50% new oak for 20 months is well integrated as this wine soaks it up well; red and black fruits, leather, earth, spice and minerality. There is approximately 3,000 bottles in annual production and this wine hails from the first old vineyard we saw at Manoella.

2012 Manoella VV Douro Red – Barrel Sample

The youthful barrel sample of 2012 Manoella VV was also showing nicely for it youth. Earthy, with dried fruits, a dustiness persisted in the palate from the tannins, again there was this very transparency in the wine, showing well for the 2012 vintage which was not as successful as 2011.

2011 Pintas Vintage Port
Roasted herbal notes, minty even with black kirsch and anise spice, a very complex and layered vintage port (VP), Black and dark red fruits add to the spice and fan out over the palate with a striking texture that is more wine-like than Port. A long, silky, fruit and herb infused finish echoes for minutes on the palate. One of the best and most unique VPs for 2011 that I have tasted to date.

NV Wine & Soul 10 Year Tawny Port
A well balanced and texturally smooth 10 year tawny showing orange peel, creme caramel, spice and creme brulee; Medium bodied, this finishes really smooth and balanced for a 10 year tawny, I would guess at least a 20 year tawny blind.

A bientot,

Tom

Quinta do Crasto

Quinta do Crasto

Douro Valley, Cima Corgo

September 2nd and 3rd, 2013

Quinta do Crasto estate hilltop

Nestled in the heart of the Douro Valley, Quinta do Crasto sits high on the crest of a hilltop with beautiful terroir that overlooks the Douro River a few miles west of Pinhao in Cima Corgo. "Crasto" is one of the most admired and respected Quinta in all of the Douro Valley, led by the Roquette family that is one of the most respected wine families in Portugal. While out dining, I saw more bottles of Quinta do Crasto wines than any other single brand on the tables of the local Portuguese. The value that Crasto wines deliver is spectacular across the entire range of wines. Wine is produced at all price levels from the basic Flor white or red that cost about $9, all the way up to the rare and spectacular Maria Teresa at $100+. The range of styles leans more to a traditional style of winemaking. For me the essence of the estate and the Douro comes through most in the expression of the “Old Vine Reserva” which is made from 30 different grape varieties from estate vines that are 70+ years old. Priced fairly at about $35, this is a go to wine for anyone looking to explore Portuguese table wines at the premium level.

The sun setting behind the hills that make up the Quinta do Crasto estate.

We originally planned to spend one afternoon at Crasto for a tour and tasting, but ended up being guests the following day for some swimming in a stunning infinity pool and dinner with a selection of older and rare wines from the Crasto cellars. As we made our way through the tight and winding roads through the north west side of the Douro from Pinhao on our way to Crasto, the stunning views of the Douro countryside were intoxicating. As far as the eyes could see, there were hillsides rising up from the river banks. Many of these hillsides were covered top to bottom with the schist terrace vineyards, many built hundreds of years ago by hand. Where there were no vines or terraces, there was the brush scrub indigenous to the region, olive tree groves or terraces that were abandoned years ago around the time of phylloxera and never brought back into working condition. These ghost vineyards are called mortórios that still have the terraces that define them, but are crumbling and overtaken by the indigenous brush scrub. In some places the mortórios are being replanted and brought back to life, but some are so far gone that it is not economically feasible to bring them back to life.

Check out that view over the Douro River

As we arrived at Crasto, we took in the stunning views of the vineyards and the Douro River below. Driving up to the estate we saw in full view the renowned Maria Teresa estate vineyard that produces what is to me the best wine produced by Crasto. When we arrived we met Andrea, head of hospitality at Crasto, who was one of our favorite people we met during our trip to Portugal. Disarmingly friendly, funny and a great host, Andrea seemed like a long lost sister that was taking care of her family while we were under her care. She showed us around the estate and that was where we came across the most magnificent infinity pool I have ever seen. There was a beautiful patio that was just off the back of the home with a long communal table that seemed to be the perfect setting for leisurely dinners and lunches with guests, friends, and family.

Andrea, our amazing host at Crasto and Miguel our steadfast guide.

 We made our way inside to the dining room to get started with the wine tasting. We tasted our way through a good portion of the Douro 2012 white wine, 2011 Crasto Superior, the 2010 and 2004 Old Vine Reserva, and the epic 2007 Maria Teresa which is made from 100 year old estate vines. As is tradition in the Douro, we finished the tasting with a port, the 2008 LBV to be exact.

The Maria Theresa vineyard just below the estate buildings at Quinta do Crasto

We were having a great time during our tasting, learning about the different vineyards Crasto owns, production methods, and the history about the Roquette family and the Crasto property. Andrea was asking how we liked our trip so far and where we had been eating lunch and dinners. Andrea asked me what our dinner plans were the next day. Miguel mentioned we were going to the CS Vintage House and Andrea hinted that may not be the best choice for us. So since we were at the Crasto dining room table as a joke I said, “well, we could always just come here instead”. Without flinching Andrea opened up her calendar book and lucky enough for us the schedule was clear the following evening and she said that would be fine. I said to Andrea “You know I was kidding, right?” Well, she was not kidding.  Andrea told us she would double check with the staff to be sure the schedule was fully clear and if so to come back the next day to swim in the infinity pool and enjoy a meal at the table out back with some of the great Crasto wines. Thankfully that was the case and by the next morning we had confirmed our evening plans with Andrea.

Tasting grapes in the vineyard.

After the tasting we took a glass with us and headed into the vineyards. We got into the soil and terraces and since the fruit was so far advanced, we were able to taste a few of the different grape varieties. It was amazing to taste the same grape variety from different vineyards and have them taste so differently. Conveniently the sun was setting and we got some great photos of us in the vineyards. Funny enough we had our own paparazzi with Andre and Miguel manning the cameras. The last time we had this kind of camera attention was our wedding.

Barriques in the lagares and stacked off to the side.

 

Fermentation and blending tanks.

Fermentation tanks

The new barrel room, all walls, columns and stacking structures are black.

Racking barrels in the new barrel room.

We soon made our way to a tour of the wine making facilities, walking through the multiple fermentation rooms, barrel rooms and bottle storage locations. We also stepped into the onsite lab where they were currently testing grapes to check sugar levels and ripeness to better time the looming harvest. The week after we left the harvest commenced. The same lab also identified the 30+ varietal plantings within the vineyards that produce the old vine and the Maria Teresa wines. We finished up the tour and drew the day at Crasto to a close. As we left we felt so lucky and privileged to have had such a great experience and were looking forward to coming back the next day for dinner.

The estate home at Quinta do Crasto.

As we were making our way to our first appointment Miguel got the call from Andrea that we were good to go for dinner that evening at Crasto. The day was set and now ready to unfold perfectly. After our Quinta appointments that day, we got to Crasto around 6pm, just in time to see the sun set and for a quick dip in the pool. Our new best friend Andrea greeted us with a warm smile and made us feel right at home. We quickly changed into our swim suits and made our way to the most amazing of infinity pools I have ever seen. The pool was fresh water and had a refreshing chill to it to enliven the senses. I really think it made the delightful bottle of the Crasto white that Andreas opened taste even better. Refreshing and clean, the Crasto Branco had excellent citrus fruit notes, minerality with excellent acidity and freshness. As we sat pool side and sipped the wine, Andrea brought out a spectacular platter of appetizers that we happily devoured. We nibbled on Roasted Marcona almonds from trees planted around the estate property, some local cheese, as well as estate olives, crusty bread and a slew of mixed bites. If we were not careful we would fill up before we made it to dinner. Once the sun started to make its way down, it cooled off so we made our way back inside freshen up for dinner.

The amazing infinity pool.

Fresh ingredients for dinner that evening.

The family style dinner table,

 

As we sat down to the dinner table our minds moved to an even further relaxed state, sharing stories of our day and from our lives back in the US with our new friends in Portugal. The light was perfect, as the sun set and gave way to the night, a mellow gold pink and orange sky turned to dark blue, purple and then black as night finally arrived.

As the courses of food started to make their way out, Andrea had generously opened some fantastic wines for us to have with dinner. I did not take any tasting notes but from memory I will do my best to get across how spectacular they were. The 2011 vintage port was rock solid. A stout mass of cherry, blueberry and brambly blackberry mixed with crushed rock and a slight grilled herb note that was just barely hinting at the amazing future this port has ahead of it. A rare wine to find here in the US, if you see any get a bottle it as it will be a special treat, especially the 2011. Next up was our second stab at the Crasto Superior. An excellent value, the Crasto Superior shows the rugged beauty of the Douro Superior region in a glass. Full bodied with wild fruit notes, the tannins were more than happy to ratchet up the complexity and structure of this bold red wine.

My favorite of the tasting was also one of my favorite wines we had the entire trip, a single varietal Touriga Nacional bottling from 2005 that was absolutely spectacular. Some bottle age, exuberant fruit, good structure from the ripe and silky tannins and some lively acidity lent this wine a regalness not seen often by those outside of Portugal. It’s hard enough to find the current vintage of this wine, never mind one 8 years old.  However it is well worth the time and money to seek out a few bottles.

The last of the bottle for the evening was the Quinta do Crasto 'Xisto' Roquette e Cazes. This is a wine made by with participation by the Bordeaux winemaker for Chateau Lynch-Bages, thus the family name Cazes. Roquette of course is the family that owns Quinta do Crasto. The influence of Bordeaux is definitely apparent with new, but subtle toasty oak notes, red and blue fruits, with supple medium grain tannins and ample acidity.

As we finished off the dessert, we started to top off the last glasses of wine for the evening and head home to conclude an unforgettable evening. We picked up a few bottles from Crasto to take home and Miguel drove us back to Vallado to retire for the evening. On the way back we had a nice drive, unleashing a chorus of sing-along with Journey’s ‘Don’t Stop Beleivin’. Flashes of The Sopranos, my college days and The Douro Valley were flipping through my head, what a great end to an incredible day. We will be back to the Douro Valley and when we do we will make sure to visit Crasto again. If you find yourself headed to the Douro I cannot recommend more a stop at Crasto, who knows maybe if you make an impression you may be able to stay for dinner. Andrea and the staff at Quinta do Crasto made us feel at home, like we were hanging out with family around the dinner table. What more can you ask for?

Below are the tasting notes for the wines we tasted during our first visit to Crasto.

2012 Douro Branco
Made from traditional Douro white grape varieties Gouveio, Roupeiro and Rabigato, this wine was pale straw in color; waxy lemon notes, flowers and a touch of honey in the nose. The palate is fresh, clean, stony and chalky, with bright citrus lemons.

Crasto Superior 2011
Made from Touriga Nacional, Touriga Franca, Tinta Roriz, and Sousao, this wine has a very dark core. The Sousao grape is a red fleshed grape that contributes to that additional depth of color. It spends 1 year in 2nd use French oak barrels. Blackberry, black cherry, licorice, Asian spices, and meaty notes rise from the glass. Fresh and clean, there is good depth, medium+ tannin, with a long and persistent finish for the class this wine lives in.

2010 Riserva Old Vines
The Riserva was open for 2.5 hours when we tasted it. Crafted from vines averaging 70 years this is a classy and elegant wine; beautiful, with great persistency and balance. This is an outstanding wine of aristocratic nobility. Impeccably balanced, fresh and long in the finish. Black cherry, creme d'cassis, and subtle oak notes meld well in the palate. The flavors stretch on for what seems a very long time. The Riserva will age nicely in bottle for 10-15 years depending on the vintage.

2004 Riserva Old Vines
A red core with lighter red edges, this wine was in a real sweet spot for drinking. Mature notes of dry red fruits, haunting forest floor, cigar wrapper, cedar, and a mild oak influence, it was so open and broad, complex, yet finely elegant. Good depth, persistency and excellent oak integration. This is a world class wine, refined. So easy to enjoy and savor, the flavors unfold in layers over the palate.

2007 Vinha Maria Theresa
From the oldest vines on the estate averaging 98 years old, the fruit from these vines is minimal, yet excellent in quality. The wine is not made every year, but only in excellent years when the character of the vineyard rises to levels above the rest of the estate old vines. The name Maria Theresa came from the daughter of the prior family that owned Crasto. 1998 was the first vintage and has only been made in 6 vintages since then. The 2007 was aged in 15% American oak barrels and the rest in new French oak barrels. The 2009 was aged in 100% new French oak barrels for 20 months. A dark ruby core, with vibrant red edges. Coaxing the nose brings out black and blue berries, cherry, charcoal, licorice, and earth tone aromas. You can barely notice the oak but for a hint of creaminess and roundness on the palate. This was really big on the palate with tons of complexity. It sailed on to a fine and elegant finish that was long and clean.

2008 LBV
This was newly bottled 1 week prior to our tasting but one would never know it from what we tasted. Violets and purple flowers, pepper and spice, savory herbal notes. Fresh and powerful, this attacks the palate with intensity and opens nicely across the palate, giving way to a long palate staining port experience. A huge bargain, this is one to seek out for more frequent consumption.

A bientot!

-Tom