Salty and marine, this crisp brut nature wine sings of place: the briny Atlantic coast and calcareous-laced soils of Bucelas. Entirely chalky throughout, with wild scrubby myrtle, lemon thistle, lemon pith, riffing sea salts and driving, shearing acidity, this biodynamically farmed, wild yeast-fermented, traditional-method fizz is 100% Arinto, the grape's herbal citrus notes amplified here. 2-1/2 years on the lees gives structure without heft; this is light, lean and riveting, vibrating on the finish, and drinking beautifully now with fresh oysters.
Medium ruby. Red fruits on the nose, spices and a hint of fruit stones. Spicy on the tongue, narrow and straightforward middle palate, it shows a certain purity. The finish is also pure; this was obviously made from perfectly healthy grapes.
Tiny, fast-rising bubbles. Attractive bouquet of freshly baked brioche, lemon zest and yellow flowers. Elegant acidity, vibrant texture, fine mousse; richly structured and very dry. The limestone-rich soil confers a long minerally finish. A worthy contender to Champagne. A worthy companion for oysters.
Extra Brut it is not — there’s some sweetness in mid-palate reminiscent of a Prosecco. Produced from Chardonnay, Sémillon and Malbec, it’s a well-priced bubbly with sweet pear and citrus flavours.
Clear, very deep garnet. Nose of raisins, dates, vanilla, cedar and caramel. A classy Claret, it is a poster child for the judicious use of oak in a great year. Full-bodied, tasting of Christmas cake with dates, raisins and a dash of brandy. Lots of soft tannins left but ready now, will coast a few more years.
Pale straw in colour with a smoky nose of struck flint, oak spice and green pineapple; medium- to full-bodied, dry, elegant and well-balanced with a surprisingly long finish.
Up-front tropical and orchard fruit before a complex, layered palate of pineapple and mango, with pronounced lemon-lime in the middle; some toasty notes, superb texture and generous mouthfeel and lengthy, silky layered finish.