May 2024 - Clube de Vinhos
Cabo da Roca Baga Red
Region: Bairrada.
Grape varieties: Baga 100%.
Winemaker: Helder Cunha.
Winery: Cabo Da Roca is a project by Cascas Wines that explores the influence of the Atlantic. They work with small growers in different regions. In this case they work with a grower whose family have been growing in Bairrada for generations, since they know the region and the grape well, Helder just focuses on the wine part.
Soil: Chalky-clay.
Vinification: Aged in oak for two years.
Notes: A small percentage of white grapes have gone into this 96% Baga wine from a single vineyard. Two years in wood show strongly in the firm structure, spice and vanilla. They contrast with the smoky black fruits and acidity. Together, they make a wine that is almost ready to drink. — Roger Voss 93 Points WE.
Suggested Serving Temp: 60º to 65ºC
Food Pairing: Meats, pastas with red sauce and cured cheese.
Luis Pato Espumante (Sparkling) Baga
Region: Bairrada.
Grape varieties: Baga.
Winemaker: Luis Pato.
Soil: Chalky-clay.
Vineyard: Grown in vineyards planted on chalky-clay soils with Baga grapes.
Vinification: Vinified through a slight pressure, in a vacuum press to obtain a juice yield that doesn't exceed 60%.It is followed by a fermentation in stainless steel vats. As the second fermentation occurs inside the bottle, the wine matures three to nine months on the lees before the necessary procedures to finish it, to reach the client in its best conditions.
Notes: Ripe berry fruit aromas right from the beginning, with a bright minerality and finishing dry.
Suggested Serving Temp: Serve around 46°F.
Food Pairing: Roasted suckling pig, fish, shellfish, roasted meats in the oven (due to it’s high acidity).
Casa De Saima Tonel 10
Region: Bairrada.
Grape varieties: Baga.
Winemaker: Paulo Nunes.
Vineyard: Located in the heart of Portugal's Bairrada region, Casa de Saima seeks to build on centuries old history of producing fine wines with local varietals Baga, Maria Gomes and Bical. In order to preserve not only the history and tradition, but also the environment for her 15-70 year old vines - some planted to the famous Vinha da Corga vineyard - Graça Maria tends to them with biodynamic practices and integrated practices. She seeks to balance the soil and vines in order to ensure the health of the vineyards for the future. The process for her red wines starts out with macerating the grapes in open lagares (1500-3000L) where fermentation is always spontaneous and usually starts within 4-5 days. This will last for another 8-10 days where remontage takes place three times a day. After fermentation is complete the wine is transferred to wooden barrels.
Soil: Chalky clay.
Vinification: Classical, in open “lagares” (concrete tanks). Spontaneous fermentation, with controlled temperature up to 28 C for 6 to 7 days. Aged in oak barrel (Tonel 10) | 10 months.
Notes: Ruby color. on the nose vinous aroma and great elegance, matching notes of red fruits and spices with resinous and vegetable notes. The palate is Earthy with notes of red fruits. With great balance, it is elegant with a very long and authentic finish.
Suggested Serving Temp: 60ºF to 64ºF.
Food Pairing: Roasted red meats, suckling pig, grilled codfish bathed in olive oil and potato, Sao Miguel black 9 month cheese.
Vadio Red
Region: Bairrada.
Grape varieties: Baga.
Winemaker: Luis Patrao.
Vineyard: Originating in several vineyards of baga installed exclusively in clay-limestone soils, it expresses the Atlantic character of Bairrada wines and the typical texture of limestone baga.
Soil: Clay and limestone.
Vinification: Each plot of vineyard is harvested manually at different periods in order to reach optimum maturation levels. As soon as they reach the cellar, the grapes are destemmed and taken to small deposits. In order to better express the identity, the fermentation is conducted by indigenous yeasts and the extraction is very soft. It ages in used barrels for a minimum period of 18 months.
Notes: The nose shows the classic elegance of baga and the freshness characteristic of Bairrada. The palate is delicate where the acidity shines and persists accompanied by very soft and polished tannins.
Suggested Serving Temp: 60° to 64°F.
Luis Pato Rose
Region: Bairrada
Grape varieties: Baga.
Winemaker: Luis Pato.
Soil: Clay, limestone.
Vinification: Harvested by hand, these are the first grapes to be harvested, and the first to enter our winery. A carefull extraction the white must from the Tinta Roriz red grape variety, through very gentle pressing of the whole clusters, with fermentation at low temperatures (11-12 ºC) first in stainless steel tanks, to protect the primary aromas and minerality, and then finishing 4 weeks later in French oak barrels, where it matures for 6 months; This ageing process reinforces the tension and adds complexity.
Notes: Delicate citrus aromas combined with white stone fruit support the complex and vibrant, enigmatic aroma; its origin in red grapes endows it with remarkable firmness, with gravity, combined with a compact, fresh and tense body, it has an endless finish with great precision. The first vintage of this wine produced.
Suggested Serving Temp: 50ºF to 55°F.
Food Pairing: Grilled Salted codfish, Polvo a lagareiro (octopus grilled and served with caramelized onions bathed in olive oil).
Region: Bairrada.
Grape varieties: Baga.
Winemaker: Filipa Pato.
Vineyard: Vinho de Mesa from Óis do Bairro, Portugal. A very old region of glowing valleys, since centuries known for the production of wines of excellent quality of Baga. The rural scenery is dominated by the Caramulo mountain.
inspired by the Romans, who left their legacy in the region (clay jars). Part of the soil of Bairrada (Barro=clay) is clay. The micro-oxygenation through the clay of the amphorae helps to soften down the tannins of the Baga and explore even more the pureness of Baga.
Soil: Chalky clay.
Vinification: The grapes are handpicked from different vineyards in Bairrada. Partly destemmed, fermented in amphorae (400–600 l) with very little extraction and long maceration on the skins. After the fermentation, the wine is aged in amphorae for 6 months.
Notes: Brilliant cherry red colour with a present viscosity. The nose is straight forward, almost purely fruit driven. It reminds small red stonefruit with a hint of black pepper. The taste is delicate and elegant, very juicy, attractive, and it has a lingering and teasing aftertaste.
Suggested Serving Temp: 60° F.
Food Pairing: A pure “vin de plaisir” will accompany very nicely grilled fish and seafood and simple quality meat dishes with fresh and crunchy vegetables to accent the pureness of the wine. This Baga is also a good contender for creamy cheeses.