In 2020, average Spring rainfall and above-average temperatures combined to bring forward bud burst by up to three weeks. Heatwaves through the summer resulted in below-average yields and an early start to harvest. But the elevation of our vineyards (250 to 500 masl), combined with the low yields, resulted in full-flavoured wines with good structure and balanced acidity.
Once the grapes are picked, our aim throughout is to preserve the fruit flavours. The grapes are handpicked, hand-sorted, destemmed, and fermented by wild yeasts at temperatures ranging from 20-25°C for 10 days on skins. Foot treading followed by gentle plunging is employed on both 1-ton bin and granite lagar ferments. At the appropriate time, a clean spirit (to give the best fruit expression) and sulphur dioxide is added to stop the fermentation, after which the ferments are drained/pressed, and transferred to stainless steel tanks, where the wine matures for 20 months before being blended. As ever, the blend is key. Grapes closer to the river give us the concentration, whilst grapes from our highest elevations bring vibrant fruit characters and aromatics. Once blended, the wine was bottled in March 2023.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Fortified
Grape Varietals: Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão, Tinta Barroca
Tasting Notes: Deep ink color. Red, blue, and black fruits, with chocolate, spice notes, and lifted aromatics. Rich, restrained, elegant style with a complex, seamless palate.
Pairing: Strong cheese (stilton), chocolate dessert, coffee
Ratings: Coming Soon
In 2020, average Spring rainfall and above-average temperatures combined to bring forward bud burst by up to three weeks. Heatwaves through the summer resulted in below-average yields and an early start to harvest. But the elevation of our vineyards (250 to 500 masl), combined with the low yields, resulted in full-flavoured wines with good structure and balanced acidity.
Once the grapes are picked, our aim throughout is to preserve the fruit flavours. The grapes are handpicked, hand-sorted, destemmed, and fermented by wild yeasts at temperatures ranging from 20-25°C for 10 days on skins. Foot treading followed by gentle plunging is employed on both 1-ton bin and granite lagar ferments. At the appropriate time, a clean spirit (to give the best fruit expression) and sulphur dioxide is added to stop the fermentation, after which the ferments are drained/pressed, and transferred to stainless steel tanks, where the wine matures for 20 months before being blended. As ever, the blend is key. Grapes closer to the river give us the concentration, whilst grapes from our highest elevations bring vibrant fruit characters and aromatics. Once blended, the wine was bottled in March 2023.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Fortified
Grape Varietals: Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão, Tinta Barroca
Tasting Notes: Deep ink color. Red, blue, and black fruits, with chocolate, spice notes, and lifted aromatics. Rich, restrained, elegant style with a complex, seamless palate.
Pairing: Strong cheese (stilton), chocolate dessert, coffee
Ratings: Coming Soon
