The Bomb Box
feat. something red, supple and savoury from the Portuguese coast, another something that is white, textured and mineral from up in the Portuguese mountains and another little something from the top of a Catalonian highland plateau.
Vadio, Baga
Region: Bairrada, PT
Grape: 95% Baga, 5% Bical (white grape)
Ageing: 18 months in used french oak
Vinification: Destemmed, very gentle fermentation/maceration with indigenous yeast
Farming style: Uncertified organic
Soil: Clay & limestone
Vine age: 10-20 years
Notes: Baga is a thin-skinned, red grape with nice tannin. When grown coastally, like here in the Bairrada it can produce nice savoury, elegant wines almost like a Portuguese style Pinot Noir. They have blended in 5% white grapes to add an extra kick of freshness and acidity.
Cabeças do Reguengo, Vira Cabeças
Region: Alto Alentejo, PT
Grape: Blend of old vines with 15+ varieties.
Ageing: 22 months in old Romanian oak sur lies
Vinification: Indigenous yeasts, fermented in old Romanian oak
Farming style: Organic
Soil: Granite soils
Vine age: 100+ years
Notes: A traditional field blend from old vines grown 500+ m.a.s.l. in the Serra da São Mamede, a small mountain range that runs along the Spanish border. The wine shows herbaceous, straw-like notes with great mineral complexity and a long smooth finish.
Bielsa Ruano Vins, Músic de Carrer
Region: Terra Alta, ES
Grape: 100% Garnatxa Negre
Ageing: 6 months in French oak
Vinification: Destemmed, 48 hour preferment soak, fermented with selected local yeasts.
Farming style: Organic conversion
Soil: Panal, Calcareous
Vine age: 30-60 years
Notes: Garnatxa negre from an altitude of ~500 m.a.s.l. produces juicy, velvety reds with great, fresh acidity. Light barrel ageing to add a gentle structure.