PORTUGAL – An Emphasis on the Indigenous
“In recent years, the quality of Portugal’s table wines has taken a quantum leap forward. Yet they remain among the least understood wines of Western Europe, tucked away- when they are present at all-in the nether regions of encyclopedic wine lists, which habitually feature dozens of the Ports and Madeiras that made Portugal famous as a wine-producing country.“- Joe Czerwinski, Wine Enthusiast Buying Guide, August 2011.
The top of the range at Cortes de Cima and deservedly so. The wine is finely structured, with a feeling of restrained power. It has all the right elements of red plum, dry, dark tannins and prominent acidity, all in balance. — Roger Voss
Such a stylish wine, with its elegant perfumed fruit, fine tannins, acidity, blackberry flavors and a firm structure. This is a wine that could age, although it is certainly ready to drink. — R.V.
90 - Cortes de Cima 2009
An impressive wine, this estate wine of Cortes de Cima shows dusty tannins in a firm, ageworthy structure. The berry fruits are solid, concentrated, while always balanced. Age for 3–4 years. — R.V.
A ripe, smoky wood- and black fruit-driven wine. It has richness with structure, a smooth texture and just the right level of acidity. A delicious wine, ready to drink now. — R.V.
Always an elegant wine, the Aragonez shows its beautiful smooth fruit, flavors of blueberries with leathery tannins and fine acidity. With its structure it could age, but there’s no need to wait. — R.V.
A wine that revels in the open, juicy, dark fruits, the sweet tannins and its perfumed character. Soft black cherry jam goes with attractive acidity and a final burst of dark tannins. — R.V.
A ripe, lively wine that manages to restrain its generosity with smoky tannins, great blackberry fruits and balancing acidity. Ready to drink now. — R.V.
A great value, this young fruit wine just bursts with fresh red berry fruits and bright acidity. The tannins are soft, giving a wine that is deliciously ready to drink. — R.V.
A blend of four grapes, including Sauvignon Blanc and Viognier, the white Chaminé has a full feel to it. An open oily texture also preserves herbaceous crispness and a final burst of acidity. — R.V.