Morgado do Quintão Branco
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Morgado do Quintão, owned by Filipe Vasconcellos, is an historic estate with thousand-year-old trees in DOC Lagoa located in Algarve, the southernmost region of Portugal. The property encompasses 60 hectares of vineyards which have been in his mother’s family for generations. Recognizing the potential of these old vines, Filipe recruited winemaker Joana Maçanita for her viticulture insight and the minimal interventionalist approach to winemaking that matches the Vasconcellos family’s philosophy. Joana Maçanita, born in Lisbon with family from Algarve, Azores and Alentejo, brings not only engineering and agronomy degrees but also an extensive knowledge of Portugal’s terroir and a commitment to the same mission as Filipe: to show the potential of indigenous grape varieties Crato Branco and Tinto Negra Mole.
WHAT MAKES THIS WINE UNIQUE?
Morgado do Quintão Branco is a single vineyard wine made from 40 year old vines of an indigenous grape: Crato Branco (also known as Roupeiro or Códega), the oldest known grape in Portugal. Dry-farmed and organically farmed, this is a pure, unmitigated expression of Algarve terroir, making it a completely unique discovery in the US.
100% 40+ year old Crato Branco. Organically farmed (non-certified).
Pairs well with Mediterranean cuisine, particularly seafood. The fruit forward nature of Morgado do Quintão Branco makes it a terrific pairing with recipes that have chile heat or robust garlic flavors.
VINIFICATION AND AGEING:
Focus on minimal intervention. Spontaneous fermentation with wild yeasts is intentionally slow and gentle (25 days) at a cool 54 degrees Fahrenheit. Racked to stainless steel and aged for 6 months, with 5 months of lees contact. A small amount of sulfur added at bottling only. Filtered, but not fined. Vegan
LOCATION, SOIL, CLIMATE:
The estate is home to a 7 hA vineyard located 261 ft above sea level in DOC Lagoa (Algarve). The vines are only 5 miles from the Atlantic Ocean’s cool maritime influence yet warmed by the Levante winds from Africa, and the average yearly temperature is between 57-60 degrees F. Sunny Algarve is known for exceptional ripening conditions, with 3000 to 3500 daylight hours per year. The soil here is known as arenitos: iron-rich sandy loess mixed with limestone.
Bright lemon yellow. On the nose, aromas of pineapple and tropical fruit overlaid with green leafy notes. On the palate, tense yet ripe, with tropical fruit flavors, persistent minerality and bright, clean acidity. Finishes with excellent length and precision.