From the Quinta dos Carvalhais in Dão in north central Portugal. This is an inspired blend of not yet necessarily household words in white wine grape varieties Encruzado, Malvasia Fina, Bical and Gouveio. Shimmering platinum with glints of emerald in color; ultra-fresh aromas suggesting myriad citrus and stone and cool just-ripened melon (Ian noted white flower and peach); vivid and fresh on the palate with a delicious hint of salinity conjuring the qualities of a classic combination of opposites like melon and prosciutto, yet ample and substantial enough to pair well with cream sauces and rich white meats, too; then fresh and crisp and mouthwatering on the finish; definitely 2nd glass kind of stuff. This is in our estimation a quite pleasant and useful white wine at a very attractive price.

Quinta do Carmo is located in the Alentejo region in central Portugal, a few kilometers from the city of Estremoz. It is a 'typical property' of the Alentejo, with a total area of 1,000 hectares (about 2,500 acres), including 100 ha of olive trees, cereals, crops and forests of cork oak trees. After a long joint venture with the prestigious group Barons de Rothschild (Lafite), Bacalhôa Wines of Portugal acquired the entire quinta in 2008. The winery at Quinta do Carmo became the center for winemaking and production of all wines from the Alentejo belonging to the Bacalhôa group, the cellar undergoing significant renovation in terms of winemaking technology. This wine, Dom Martinho, produce of an inspired mingling of 55% Aragonez, 20% Trincadeira, 20% Alicante Bouschet and 5% Cabernet Sauvignon, is yet more solid evidence that there is so much discovery still to be done on our part (and perhaps also yours) wine-wise in Portugal. Fitting, given Portuguese involvement in the discovery of, um, America. Deep ruby red in color, this wine exudes old-world inclination with perfumed ripe wild berry aromas tempered by notions of a parched vineyard floor in an arid summer clime; smooth and polished on entry, juicy even, then fresh and gently mouthwatering and delicately long on flavor and warming on the finish.

«Esteva» in Portuguese translates to «rock rose» in English, which some insiders suggest also informs the aroma of fine Douro wine. Casa Ferreirinha Esteva Douro is produce of a typical Douro mingling of Tinta Roriz, Tinta Barroca, Touriga Franca and Touriga Nacional, hand-harvested and vinified at the winery of Quinta do Seixo. After soft destemming and crushing, the grapes were fermented in stainless steel vats with gentle maceration by means of pumping over at a temperature of 25°C preserving the grapey aromas. The wine spent the cool of winter at Quinta do Seixo in stainless steel and subject to low natural temperatures, which contributed to their natural clarification. Here and now, the wine is a lovely bright ruby in color with glints of a purple; grapey pomacey aromas implore one to dive on in, there's a hint of salinity as well and old-fashioned № 2 pencil shavings insinuate the mineral rich soils in which the wine is grown; at once delightfully full and fruity and light on its feet with a fine edge of chalky tannins that keep things moving along crisp and fresh. And do take note of the delicious value!

In 1999 the Symington family formed a partnership with the Prats family of Bordeaux to make top-quality Douro wines after the fashion of fine claret. The 2000 vintage of Chryseia was the first of their production and received widespread national and international acclaim. Chryseia was the first Portuguese non-fortified wine in the Wine Spectator’s annual Top 100 Wines and has now appeared three times in this influential list. In 2014, the 2011 vintage of Chryseia was ranked at #3 in the Top 100, the highest ever placing of a Douro wine.

Prats & Symington wines are made at one of the Douro’s greatest estates, the beautiful Quinta de Roriz. This historic vineyard dates from 1565 and has long been famous for the quality of its wines. The 103 acre Roriz vineyard is complemented by the 56 acre Quinta da Perdiz in the neighboring Rio Torto valley. Quinta da Vila Velha owned by James and Rupert Symington, directly adjoins Roriz and some of its best grapes are also used to make Chryseia and the second wine of the property, Post Scriptum. In addition to Chryseia and Post Scriptum, Prats & Symington also make Prazo de Roriz, a red wine produced from younger vines. In exceptional years, very small quantities of a Quinta de Roriz Vintage Port are produced.

Abundant rainfall at the start of the viticultural year contributed to the replenishment of soil water reserves. This was crucial due to the very dry winter, spring and summer that followed. The spring was one of the hottest and driest of the last three decades. Some timely rain showers in May were of enormous benefit and helped sustain the vines during the very hot, dry months of June and July. August days and nights were relatively cool, mitigating the effects of the drought; the cooler nocturnal temperatures proving decisive in preserving the acidity in the berries and paving the way for balanced maturations. The grapes were picked in excellent condition, resulting in a very fine Chryseia 2015.

- with information from https://www.premiumport.com/

A great Douro vintage with grapes sourced from Quintas de Roriz, da Perdiz and da Vila Velha. A rich and velvety red showing warm spices and dried herbs on the nose, florality and freshness on the palate, and a long, beautifully lifted finish. Drink 2019-2035. Rated 95. - Steven Spurrier, decanter.com December 13, 2017

While the art of creating Port wine was being perfected, Bordeaux — another region with a talent for satisfying the thirst of the English — was inventing vinification using a process of prolonged maceration, allowing for the gradual and gentle extraction of tannins. This gave rise to the balance and finesse of the great red wines of the Médoc. The attempt to apply Bordeaux winemaking methods to grapes which are traditionally destined for the production of vintage Port is the essence of this exciting Prats & Symington project. Prazo de Roriz is produce of a classic mingling of 25% Touriga Nacional, 35% Touriga Franca, 20% Tinta Roriz and 20% 'mixed black' varieties hand-harvested from the vineyards of Quinta de Roriz and Quinta da Perdiz. Quinta de Roriz is situated in a natural amphitheatre facing north on the banks of the Douro. Its mineral-rich schistous soils give highly aromatic wine of red-fruited, mineral-driven character. Quinta da Perdiz lies on a steep gradient on the other side of the same mountain in the relatively closed-in Rio Torto Valley and produces ripe, soft, velvety wines from this warmer climate. Altogether, Prazo de Roriz is an exceptional Douro Valley red wine: deep ruby red with glints of almost bluish purple in color with alluring saturated aromas redolent of mineral soils-influenced ripe berries and dried cherries, baking spices, grape pomace and graphite; then, at once, fresh, intense and vibrant on the palate, its mineral edge on keen display with fine ripe tannins carrying penetrating flavors that remain fresh, long and mouthwatering to the finish.

From Douro Valley vineyards of the Symington family in northern Portugal, including the Quinta do Bomfim and Quinta da Senhora da Ribeira, which have traditionally supplied the famed Porto House of Dow. Vale do Bomfim represents a new style of table wine from the Upper Douro Valley, where the region's wealth of grape varieties, mature vineyards and modern winemaking have been successfully combined. Produce of 30% Touriga Franca, 20% Touriga Nacional and the remainder a field blend of typical and local (once called mixed black) varieties, hand-selected and vinified at the Quinta do Sol winery, one of the most modern winemaking facilities in Portugal. Deep garnet in color with forward grapey, pomacey aromas, a lifted floral scent of rock rose (known as Esteva in the Douro) and hints of the Mediterranean shrubland; medium to just full in body with a fine balancing edge of nerve and acidity; long and mouthwatering on the finish. Absolutely splendid value at its regular price of $11.25 the bottle, on sale now at:

In the Graham's cellars the depiction of bunches of grapes on the cask ends has been used to signify a wine of Vintage Porto quality. Amongst these, six bunches denote the darkest and most full-bodied of such wines. One of Graham’s original Porto blends, Six Grapes is a true expression of the Graham’s house style with great richness and complexity — Graham's themselves refer to it as «everyday Porto for the lover of full-on Vintage Porto». Midnight ruby red in color with very primary aromas of ripe plum, prune, cherry, grape pomace, dried fig, tea leaf, bergamot, anise, cracked pepper, whoo, we could go on; rich, voluptuous even, on the tongue, then shows its warming grip with structure from velvety tannins; invigorating, fortifying, flavorful to the finish. And, a steal at the price!

This offers a distilled plum and boysenberry essence, with a racy feel, as spearmint and graphite notes drive through. As the finish kicks in, this turns toward the dark side, with ganache, charcoal and tar elements. Has the showy ripeness of the vintage but is backed by a decidedly dry feel on the finish, imparting a sense of precision despite the heft. Best from 2030 through 2055. 6,325 cases made, 3,000 cases imported. Rated 98. - James Molesworth, winespectator.com December 31, 2018

In a port tasting, tasting Graham's is almost like tasting a big, rich, succulent Merlot after a group of blockbuster, tannic Cabernets. Sweeter and more obvious than many ports, the opaque purple-colored 1994 is fruity, powerful, and rich, with an addictive hedonistic quality. It will be ready to drink in 8-10 years and keep for up to 30. As always, this is a showy, flamboyant port that has the advantage of being slightly sweeter than other 1994s. A great Graham's. Drink: 2002-2035. Rated 96. - Robert Parker, The Wine Advocate Issue 107, October, 1996

While vintage Porto is bottled some 18 months following the vintage, Tawny Porto is aged almost entirely in cask, during this process throwing off its dark purple color in favor of a more tawny hue, leaving its sediments in cask rather than in the bottle, it’s once grapey, plummy fruit transformed into something far more complex and, frankly, sublime—a veritable cornucopia of aromatic richness, what with bitter almond, caramel, walnut, citrus peel, raisin, prune, dried berry and cherry and perhaps a hint of brandy by campfire; oh so silken-textured, at once voluptuous and fiery, challenging and satisfying, with deliciously complex flavors that somehow so discreetly reprise those first highly suggestive aromas. Absolutely superb!

This is a lovely, if seemingly youthful, 10 year tawny, just sunset brickish orange-red at the edges in color with complex aromas suggestive of crystallized red and blue fruits, rhubarb, walnut, almond, all underpinned with a most welcome hint of the spirit that captured the fermentation in the first place; the texture is a very satisfying rich and silky with long, long flavors that conjure caramel, nuts and crisp dried red fruits with vivid nerve of ultra-fine tannins and the spirit itself serving as foundation. A much to be savored tender sweet kiss of a bevy goodnight …