Luis Pato
Luis Pato has been acclaimed by the Financial Times as one of Europe’s top 25 winemakers (sharing the accolade with the likes of Vincent Girardin in Burgundy, Josef Leitz in Germany, Voerzio and Gaja in Piedmont, Artadi in Spain); and regarded by many as ‘first amongst equals’ of Portugal’s table wine producers. Jancis Robinson speaks of Luis as a trailblazer, a visionary and a man exploding with ideas, as he seeks to inform the world of the great virtues of wines from his home region of Bairrada.
725370 - Sparkling Espumante White
Maria Gomes grapes, from sandy soil, which juice was extracted, delicately, in a vacuum press.
It was decanted in cold and then fermented in a stainless steel case at a temperature of 18ºC to 20ºC over 12 days. It should be taken as a summer sparkling wine or as an aperitif.
Serve at 10ºC.
725371 - Sparkling Espumante Rosé
Baga grapes from chalky clay soils which juice was extracted with a slightest coloration in a vacuum press, having been decanted in cold settling. It has fermented in used French oak casks with movement of the fine lees until it was bottled in January.
To be dished up with white meat and fish. It can also be taken as an aperitif.
Serve at 10ºC.
725367 - Vinhas Velhas White 2005
Casta Bical 50%, Cerceal 30%, Sercialinho 20%. Full of green minerally fruits, apricots and citrus, this wine is a real mouthful. Very long length with a little bit of spice on the finish. Similar in style to Viognier but with a bit more zing.
Serve either on its own or with creamy chicken dishes and salads.
725369 - Luis Pato Baga Red 2005
90% of Baga grapes and 10% of Touriga Nacional, from vineyards planted in sandy soils, mainly, from young vineyards planted in chalky clay soils. Fermented without stems at 27ºC during two weeks in stainless steel vats.
Matured in old used French casks and in some used American oak barrels.
To be dished up with red meat, hunt meals and codfish.
Serve at 16ºC.
Aging capacity of 10/15 years.
725368 - Vinhas Velhas Red 2005
Baga grapes planted in chalky clay soils aged between 20 and 80 years.
Traditional fermentation from our cellar of red wines.
Maturation of 10 months in new and used French oak casks.
To be dished up with the international cooking meat meals and cheese.
Serve at 16ºC.
Aging capacity of 16 to 20 years.
725372 - Vinha Pan 2003
100% of Baga grapes, from vineyards planted in a clay and limestone soil, more than 80 years ago (0.4 ha) and in 1980 (1.8 ha).
Traditional fermentation in our cellar of red wines.
Maturation of 12 months in new French oak casks.
To be dished up with stout hunt meat and hares, and strong cheese too.
Serve at 16ºC.
Aging capacity of 15 to 20 years.
“This famous wine is made from Baga vines a mere 20 years old but it achieves the extraordinary density of the Vinha Barrosa as well as additional zip and life. This is really mouthfilling with massive tannins on the finish. There’s clearly quite a bit of new oak character here but this is an uncompromising wine that is a great expression of Bairrada. Ridiculous that the name does not appear on the label really.” - www.jancisrobinson.com
725373 - Vinha Barrosa 2003
This wine was obtained from the Barrosa vineyard, which is situated in a clay and limestone soil, surrounded by pinewoods, where 5800 Baga vines were planted 80 years ago.
This wine was not filtered; it may, therefore, create lees during aging.
“Any admirer of good wine will be bewildered with the concentrated aroma and the eucalyptus notes that come with the aromas of matured fruit. Ideal to be dished up with hunt or other meat, codfish or cheese, this Barrosa 2001 wine is another proof that Portugal can rely on Luís Pato as one of its remarkable creator of great wines and the man of honour of the Bairrada region” (António Carró, referring to the Barrosa 2001 wine in the book The Ten Best Portuguese Wines, by Notícias Editores).
