“I love this single Quinta offering from this venerable house. The fruit has proven more than up to the time in the barrel here, with rich, concentrated berry character taking on the nutty marzipan and subtle spice character that no doubt comes from skilled barrel maintenance and a watchful eye on the oxidation that comes over so many years. A unique treasure!”

“Fermented in stone lagars before wood aging, this Douro Superior wine is a departure for this estate, better known for its Ports. It is superrich, with powerful tannins and big fruit. The pepper edge does indicate the high alcohol, which is a shame. Drink from 2023. ”

“Ervamoira, in the arid, far-eastern reaches of the Douro, grew this warm wine that delivers superripe fruit with elegance. It has a purple-violet perfume, sunbaked fruit flavors and scrubby herbal notes in the gentle, graceful tannins. Decant it for grilled lamb.”

“Velvety, perfumed and sumptuous, this new single-vineyard release is remarkably lithe given its 15.5% alcohol. The vinous equivalent of Wagyu beef, the Douro Superior grapes were gently foot-trodden in traditional granite lagares. Aged in top-notch oak barrels and vats, fine-grained tannins meld seamlessly with sweet-scented, bergamot and orange peel-edged crushed raspberry, mulberry and blackberry fruit. Savoury undertones of tapenade and a suggestion of mint lend nuance. Ultra-confident.”

“Very deep purplish crimson. Smells rich, sweet and ripe – and alcoholic, with oak as well as fruit sweetness. Very concentrated, almost eye-wateringly so. Full bodied, smooth, unexpectedly rounded tannins but plenty of them. Darker and more savoury in the flavours on the palate but I couldn’t drink more than a very small glass of this as it is so concentrated. The alcohol is just about in proportion but there’s a warmth at the back of the throat. Tastes more like a dry port than a red wine. So concentrated that the finish is just a touch bitter. You can have too much of a good thing. Lovers of mass and concentration may love it but it is too much for me, and I suspect it would be too much to match with food.”