Celebrating our long history and friendship to the present day, Portugal is our oldest ally in Europe and we have a wine trading history that goes back centuries. Most famous for Port and Madeira, Portugal is producing the highest quality white and red table wines than ever before and we wanted to celebrate these with its classics.
A selection of wines from Portugal
Refreshing, light bodied and uplifting while deceptively long and concentrated, with a citric note on the finish. This wine is produced by Quinta de Soalheiro in the unique micro-climate of the Melgaço region. The 2013 is the 30th anniversary release and the producer is delighted to report that it is one of their best!
Great value, modern style Southern Portugese red – bold, juicy hedgerow fruits and roasted herbs. Medium bodied, plump style and a nice savoury finish. This is a very good example of what Portugal is doing increasingly well with table red wines – keeping their individuality, but ironing out the rough edges that so often characterised a number of reds in the past. The wine is produced under the principle of “Earth Friendly” – with an organic philosophy aligned to overall care for the wildlife and with sustainable farm and animal management.
Arguably the finest Madeira producer – intense and deep coloured with bold aromas of nuts, honey and wood. Madeira is a fortified wine that depends upon heat and evaporation to create its unique and long lasting styles. Founded in 1850, Henriques & Henriques is a “Rolls-Royce” family-owned producer and an institution with over 16o years’ experience producing the finest Madeiras, marrying tradition with technical innovation .
Of course Portugal is most famous for Port and founded in 1692, Taylor’s is one of the oldest of the founding Port Houses and remains independent and family-owned. Broadly recognised as one of the Port trade’s unofficial “first growths” tradition is still maintained here of foot-treading the grapes for their top Vintage Ports. Just ready to drink now, but do decant gently at least a couple of hours before serving.
Nick Adams MW