A mineral, tense wine, packed with delicious citrus fruits, a taut chalky structure and green apple acidity. It has a salty aftertaste to it.
— R.V.
(11/1/2011)
A big-hearted wine, rich as well as structured. The perfumed fruit is blackberry lined with acidity, while the firm tannins give a dusty, dry heart. It’s a concentrated wine, full of the complexities of Touriga Nacional.
— R.V.
(11/1/2011)
A delicious, perfumed wine, with intense, ripe, juicy blueberry flavors. It’s dark, dense and packed with richness and opulence. Underneath, though, there are tannins, and the wine should age well over five years. “Grande Escolha” indicates a limited release and special selection. Imported by Admiral Wine Imports.
— R.V.
(3/1/2006)
Old gold in color, this Moscatel has been aged in wood to concentrate its intense flavors. It has flavors of marmalade, dried raisins, so sweet yet flushed through with acidity. The aftertaste is smooth, like syrup.
— R.V.
(11/1/2011)
An ink-black wine, dark, solid and perfumed. It’s a wine with weight, the power coming from the dense tannins as well as the blockbuster black fruits. There’s a great fresh swathe of acidity that lifts the weight effortlessly.
— R.V.
(12/15/2009)
The renaissance estate that gives JP Vinhos its new name of Bacalhôa Wines of Portugal was the first in Portugal to have Cabernet Sauvignon in the vineyard, planted by its former American owner. It is an elegant rather than powerful wine, with a green character probably from the cool year. The tannins are very precise, poised and fine, with black currant flavors…
— R.V.
(3/1/2006)
Meia Pipa—half a barrel—refers to the small barrels used for aging this ripe and juicy wine that combines the local Castelão with Cabernet and Syrah. It has great red berry and cranberry freshness, the Cabernet giving just the right amount of structure.
— R.V.
(12/15/2009)
A warm climate Chardonnay, full of tropical fruits, soft flavors and a light spice from new wood aging. There is a bright structure from fruit skins, while the firm burst of acidity adds freshness.
— R.V.
(12/15/2009)