Let's talk little, let's talk wine
Poeira means “dust” in Portuguese because the estate’s vineyard is dusty in summer. Here is a surprising vintage made by the famous Portuguese oenologist Jorge Moreira (formerly of Niepoort). The grapes come from vines that grow on steep slate terraces above the picturesque Douro River town of Pinhao. Unlike the surrounding plots, the vineyard faces north and therefore does not see the sun for a good part of the day. Worldwide, southern exposure is often the best exposure but in this very hot summer region, Jorge benefits from the fact that the grapes ripen more slowly because they are protected during the hottest hours of the day. They therefore retain more acids and accumulate less sugar, which allows for wines with much more elegance and finesse. Everything is picked by hand then the grapes are crushed in lagares (open rectangular granite vats) followed by fermentation in small stainless steel vats. The wine will then rest for 12 months in new, neutral oak barrels . The wine is remarkably fresh on the palate, balanced and displays fruity aromas of blackberry , plum , blackcurrant , and blueberry as well as balsamic notes, tobacco , cedar, leather and wild herbs. The tannins are ultra-fine and silky, the freshness is surprising which brings harmony and a structure full of elegance.
Where are we traveling?
The little history of the country
Portugal
Portugal's rich history is intertwined with its wines, particularly its most famous wine, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still alive today in modern Portugal. A great vacation in the heart of this country, where Port wines were born, is a unique way to experience Old World culture, climate, beautiful countryside and of course delicious wines. Although the history of wine in Portugal dates back to the Romans, it was not until the early 19th century that the wine we know today as Port came into being. Table wine from Portugal was already in high demand since the mid-17th century, mainly by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to wine barrels before shipping. Eventually, British companies began to invest in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of red wine that were unique to the Douro Valley region of Portugal. In recent years, a small revolution has occurred in the Douro region in terms of the development of modern style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. The increase in investments, the improvement of viticultural techniques and the modernization of the industry are producing interesting results. What is unique about Portugal is the very large number (over 500) of indigenous (although sometimes unpronounceable) grape varieties. Even most wine experts aren't familiar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for around twenty years. The reluctance to follow trends and plant international grape varieties is now paying off and the new breed of wines full of "terroir effect" and fruit are more than capable of competing on the world stage. The unique flavors that characterize Portugal's native grape varieties have become its strength. Good news for those looking for a change from wines made from the ubiquitous international grape varieties. The terroir is so diverse. From north to south, from east to west, from the mountains to the maritime vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from dry, crisp whites to elegant reds, in so many different ways, Portuguese wines are unique.