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2023 Harvest Reports Are In!
2023 Harvest Reports
<p>The 2023 vintage was certainly a mixed bag throughout Europe, particulaly in Italy where climactic hardships wrecked havoc troughout many regions. Whether is was a good or a bad year for the producers we represent, these harvest reports prove, as always, just how tireless and daunting their work is.</p>
<p>We are extremely fortunate to be able to represent this hard work year-in, year-out. So as we start our new year, let's give a big cheers to those who get the wine in our glasses! </p>
<p><a href="https://louisdressner.com/harvest-reports">You can go read all 31 2023 harvest reports here. </a></p>
Article
Tips For Navigating the Website.
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<p><u><strong>Desktop vs Mobile:</strong></u></p>
<p>We know people use their phones a lot, so we've worked hard on ensuring the site functions well on mobile devices. Having said that, we recommend using a laptop/desktop to optimally peruse our content. </p>
<p><u><strong>Glossary:</strong></u></p>
<p>At its core, this has always been a website written for wine professionals *attempting* to glean information on the wines we import - and hopefully see a picture of the vigneron's dog. Since the jargon can be so technical, we've added an <glossary term="glossary" title="1427">interactive glossary</glossary> to the text for those unfamiliar with the baffllingly complex world of wine terminology. Even if you're a seasoned pro, you might learn a thing or two. And if you'd rather read the content without the glossary, simply head to the main menu bar and turn it off. </p>
<p> "<u><strong>Our Wines" Section: </strong></u></p>
<p>In the "Our Wines" section, we've offered a variety of filter categories for you to explore and discover all the cuvées we import. These filters can be combined together to narrow down results. If you hit a wall with no results, simply erase one of the filters or clear all filters. </p>
<p><u><strong>Technical Information For Each Wine:</strong></u></p>
<p>78% of the wines we import have extremely detailed technical information when clicked on, dare I say the most technical anywhere on the internet. Half of these are probably woefully outdated.</p>
<p><u><strong>Search:</strong></u></p>
<p>If you know what producer or wine you are searching for, the search should quickly autofill what you need. Go ahead, give it a whirl. You can also hit enter after searching and skup the autofill.</p>
<p><strong><u>Hyperlinks/PDFs:</u></strong></p>
<p>Every single piece of content on the website has its own hyperlink. This means you can easily share a specific producer page, article, wine or filter combination with anyone. You can also save or print out PDF's bt clicking the PDF icon.</p>
<p><u><strong>Copy/Paste:</strong></u></p>
<p>Due to the website's design, if you need to copy/paste anything, the glossary needs to be turned off for the text to paste correctly. We recommend using the PDF feature instead. </p>
<p>Also, if you are going to straight up use our writing verbatim, PLEASE credit us when doing so. Seems obvious but we see it happen all the time. </p>
<p><u><strong>A Shit-Ton of Written Content:</strong></u></p>
<p>The articles themselves can often be very long, and for this reason we developed a Propriety Pop Up System™ where you can easily scroll through various articles/wines and "pop out" to efficiently look at the rest of the content.</p>
<p>We've tried our best to pack as many dog pictures as possible in there, but the digital ink has been spilled: the cumulation of decades' worth of writings from Joe, Denyse, Kevin and Jules is here for you to read. A huge part of the work with this new website was to find better ways to condense and extract essential information you need without getting lost in all that BORING text. </p>
<p>We still think you should check it out. Don't worry, there are plenty of pictures. And you might even find the writing interesting. Or funny. Or both. </p>
Article
EXPLORE
Las Vedras Producer Profile
<p>Sónia Raposo was working in the HR sector for a large pharmaceutical company and experiencing the inevitable corporate career angst. Concurrently, she was finding an interest in wine - visiting producers, attending consumer tastings and some <glossary term="WSET" title="1127">WSET</glossary> classes - to the point where she began teaching some of the courses. By 2012 she was also interning at wineries in <glossary term="Alentejo" title="1259">Alentejo</glossary> and elsewhere in Portugal. In 2013 she met Pedro Marques in attendance with his family <span class="zalup"><span><glossary term="Estate" title="427">estate</glossary><span>,</span></span></span> Vale da Capucha. From there, her interest in more honest, real wines took off. Ultimately, apart from the small things like a marriage and a family, the goal became to start a winemaking project together.</p>
<p>In the beginning, they purchased a small amount of grapes from farmers they knew worked their vineyards well to see the potential of the vines before entering a rental agreement. The project eventually evolved into their own wines under the Las Vedras (“the old ones”) label. Initally they started making the wine at Pedro’s family’s winery, but recently have moved their operation to a new <glossary term="Cellar" title="254">cellar</glossary> in the village of Pero Negro. At first, the couple felt a bit isolated working in <span class="zalup"><span><glossary term="Torres Vedras" title="1486">Torres Vedras</glossary><span>,</span></span></span> as it has a reputation for high production, poor quality <span class="zalup"><span><glossary term="Viticulture" title="1103">viticulture</glossary><span>.</span></span></span> Case in point: besides themselves and Vale da Capucha, there isn't a single <glossary term="Organic" title="746">organic</glossary> producer in the <glossary term="DOC" title="1156">DOC</glossary> <span class="zalup"><span><glossary term="Torres Vedras" title="1486">Torres Vedras</glossary><span>.</span></span></span> With the work they are doing, however, other like-minded producers are beginning to take note and interest in the area. </p>
<p><glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>, roughly an hour north of <span class="zalup"><span><glossary term="Lisbon" title="1262">Lisbon</glossary><span>,</span></span></span> lies close at the foot of the Serra de Montejunto, the highest ridge of mountains in the Estremedura region of <glossary term="Lisbon" title="1262">Lisbon</glossary>; these act as a barrier to some of the prevailing winds, which, depending on the annual conditions, can either benefit or harm the vineyard. From this area, Sónia and Pedro work multiple vineyard sites. With these windy conditions, the <glossary term="Pruning" title="834">pruning</glossary> system is traditionally a type of short<span class="zalup"><span><span>-</span><glossary term="Pruning" title="834">pruned</glossary> </span></span><glossary term="Gobelet" title="497">goblet</glossary> called Asas de Mosca (“fly wings”) for the shape of the tying.</p>
<p>Walking distance from the <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> the couple's largest <glossary term="Parcel" title="760">parcel</glossary> lies within the <glossary term="DOC" title="1156">DOC</glossary> of <span class="zalup"><span><glossary term="Torres Vedras" title="1486">Torres Vedras</glossary><span>,</span></span></span> in the village of Pero Negro. At 1.5 <span class="zalup"><span><glossary term="Hectare" title="523">ha</glossary><span>,</span></span></span> it is comprised of smaller <glossary term="Plot" title="1133">plots</glossary> within the larger <span class="zalup"><span><glossary term="Parcel" title="760">parcel</glossary><span>,</span></span></span> indicative of what the region was before commercial production invaded. A white and a red wine named after the village, Pero Negro, are produced from this land.</p>
<p>One of the smaller plots, a <glossary term="Parcel" title="760">parcel</glossary> that was not previously farmed very well, is planted with the whites of <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <span class="zalup"><span><glossary term="Palomino" title="1487">Palomino</glossary><span>,</span></span></span> known locally as Seminario and Malvasia Rei, and the reds of <glossary term="Castelão" title="1228">Castelão</glossary> and <span class="zalup"><span><glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary><span>.</span></span></span> The paperwork on the <glossary term="Parcel" title="760">parcel</glossary> says it was planted in 1993, but the owner thinks it is actually 50-60 years old. They began the <glossary term="Conversion" title="332">conversion</glossary> to <glossary term="Organic" title="746">organic</glossary> in 2019.</p>
<p>From another proximate farmer, Sónia and Pedro purchase grapes that produce a wine called "Corriente". The soils here are <glossary term="Limestone" title="596">limestone</glossary> and <glossary term="Clay" title="301">clay</glossary> of oceanic origin and have a high <span class="zalup"><span><glossary term="PH" title="783">PH</glossary><span>.</span></span></span> The couple has begun sowing <glossary term="Cover Crop" title="1255">cover crops</glossary> here to increase organic matter, open up the soil and drive down the <glossary term="PH" title="783">PH</glossary> level. </p>
<p>The next <span class="zalup"><span> <glossary term="Parcel" title="760">parcel</glossary><span>,</span></span></span> in the village of Portela do Bispo -or Bishop’s Portal- lies in between the two <glossary term="DOC" title="1156">DOC</glossary>’s of <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary> and <span class="zalup"><span><glossary term="Arruda" title="1488">Arruda</glossary><span>.</span></span></span> It is a two<font color="#7b143e"><b> <glossary term="Are" title="1208">ares</glossary></b></font> <glossary term="Plot" title="1133">plot</glossary> of 80 year-old vines planted mainly with <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> and a bit of <span class="zalup"><span><glossary term="Castelão" title="1228">Castelão</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Syrah" title="1001">Syrah</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional </glossary></span></span>and some unknown white grapes. The <glossary term="Parcel" title="760">parcel</glossary> faces north towards the Montejunto Serras and can be exposed to some high winds. It is more of the oceanic <span class="zalup"><span><glossary term="Clay" title="301">clay</glossary><span>-</span></span></span><glossary term="Limestone" title="596">limestone</glossary> soil planted in verry narrow rows, since it pre-dates <span class="zalup"><span><glossary term="Mechanization" title="645">mechanization</glossary><span>.</span></span></span> 2020 was the first <glossary term="Vintage" title="1109">vintage</glossary> from this <span class="zalup"><span> <glossary term="Plot" title="1133">plot</glossary><span>,</span></span></span> yielding one 500L <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>.</span></span></span> Like in Pero Negro, Sónia and Pedro have begun planting <glossary term="Cover Crop" title="1255">cover crops</glossary> here as well.</p>
<p>The third <span class="zalup"><span><glossary term="Parcel" title="760">parcel</glossary><span>,</span></span></span> Dois Portos, or Two Ports, is in the <glossary term="DOC" title="1156">DOC</glossary> <span class="zalup"><span><glossary term="Torres Vedras" title="1486">Torres Vedras</glossary><span>.</span></span></span> Sónia and Pedro began working this <glossary term="Parcel" title="760">parcel</glossary> in 2022, making a small amount of wine that year. It is again a two<font color="#7b143e"><b> <glossary term="Are" title="1208">ares</glossary></b></font> <glossary term="Plot" title="1133">plot</glossary> planted mostly to <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> and surrounded by stone fruit trees.</p>
<p>Sónia and Pedro are generally striving not to add any <glossary term="Sulfites" title="993">sulfites</glossary> to the process, but are not dogmatic given the current varying conditions at <span class="zalup"><span><glossary term="Harvest" title="521">harvest</glossary><span>,</span></span></span> namely rain. Right now, they have not had to add any to any of the wines, even before <span class="zalup"><span><glossary term="Bottling" title="185">bottling</glossary><span>.</span></span></span> Four wines are currently produced:</p>
<p><strong>Vino Branco Limo: </strong>from a <glossary term="Parcel" title="760">parcel</glossary> planted and worked by the late Antonio Carvalho of Casal Figueira and some friends in Bombarral a bit north of Pero Negro. 40% French <glossary term="Varietal" title="1071">varietals</glossary> that Antonio planted - <span class="zalup"><span><glossary term="Roussanne" title="878">Roussanne</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Marsanne" title="634">Marsanne</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Sémillon" title="1003">Semillon </glossary></span></span>and <span class="zalup"><span><glossary term="Petit Manseng" title="779">Petit Manseng</glossary><span>.</span></span></span> The rest is <span class="zalup"><span><glossary term="Fernão Pires" title="1235">Fernão Pires</glossary><span>,</span></span></span> <glossary term="Arinto" title="1233">Arinto</glossary> and <span class="zalup"><span><glossary term="Vital" title="1429">Vital</glossary><span>.</span></span></span> Short <glossary term="Maceration" title="610">skin soak</glossary> then <glossary term="Pressing" title="827">pressed</glossary> into <span class="zalup"><span><glossary term="Stainless Steel" title="986">stainless vats</glossary><span>.</span></span></span></p>
<p><strong>Pero Negro Branco:</strong> The fruit comes from a small lower <glossary term="Parcel" title="760">parcel</glossary> at the bottom of the hill. <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <glossary term="Palomino" title="1487">Palomino</glossary> (known locally as Malvasia Rei). One day <span class="zalup"><span><glossary term="Maceration" title="610">maceration</glossary><span>,</span></span></span> <glossary term="Pressing" title="827">pressed</glossary> and <glossary term="Fermentation" title="441">fermented</glossary> in <glossary term="Barrel" title="142">tonneau</glossary> of 500L, then two years <glossary term="Aging" title="74">aging</glossary> in the <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span></p>
<p><strong>Vinho Tinto Corriente: </strong>a traditional blend of <glossary term="Castelão" title="1228">Castelão</glossary> and <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> from the aforementioned neighbor’s vineyard. The grapes are all <span class="zalup"><span><glossary term="Whole-Cluster" title="1124">whole-cluster</glossary><span>,</span></span></span> with half going into the <glossary term="Vat/Tank" title="1140">vat</glossary> in <glossary term="Whole-Cluster" title="1124">whole-bunches</glossary> and the rest <span class="zalup"><span><glossary term="Foot-Treading" title="458">foot trod</glossary><span>,</span></span></span> followed by a short five to seven day <span class="zalup"><span><glossary term="Maceration" title="610">maceration</glossary><span>.</span></span></span> </p>
<p><strong>Pero Negro Tinto:</strong> <glossary term="Castelão" title="1228">Castelão</glossary> (<glossary term="Whole-Cluster" title="1124">whole-cluster</glossary>) and <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> (<glossary term="De-stemming" title="378">destemmed</glossary> as they feel this variety’s stems are not pleasing). <glossary term="Fermentation" title="441">Fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in 500L <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>.</span></span></span> In previous <span class="zalup"><span><glossary term="Vintage" title="1109">vintages</glossary><span>,</span></span></span> the <glossary term="Aging" title="74">aging</glossary> lasted two years. Moving forward, this will change, as they think this wine should spend less time in <span class="zalup"><span><glossary term="Wood" title="1126">wood</glossary><span>.</span></span></span> They inted the newer <glossary term="Vintage" title="1109">vintages</glossary> to be fresher, but <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> will always need more time in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>.</span></span></span></p>
