20/06/2025
Maybe you only get one such wine in 14 years.
I dare saying that this one was even better than the bottle (one of the 3.980) I opened for one year ago. Was it alive? Oh my goodness, it was superb.
Mr Pato wrote for 14 years ago that this Touriga Nacional, made (back then) from just a 12 years young vine, fermented and aged in French oak for 24 months, could "be kept for more than 10 years old, if preserved in the right conditions.". I wonder if he knew that his wine, classified as a 'regional' (I.e. Geographical Indication) would be peaking at the same level of a top Barolo or Sanguiovese wine today.
🌍 8000 vines on clay, limestone soil at Ois do Bairro, Anadia, Portugal 🇵🇹
🍇 100% Touriga Nacional, barrel fermented, 24 months stageing in big vats of new French oak.
👃🏼 Powerfully complex in a rainbow of vibrant Mon Cherrie cherry, liquorice cacao and chocolate, nutmeg and earthy to***co.
👄 A medium body of hard to notice alcohol, but a full, vibrant cherry personality luring you to aged redcurrant in nutmeg sandalwood.. and oh boy, is that a long finish to an elegantly savoury beef tartar flavour?
By the way, did you know that 'pato' (or 'duck', the producer's last name) is 'anatra' in Italian? It it only me or doesn't it sound a tad better in Portuguese? 🤭
