Where’s Gina? … Visiting Vinchio & Vaglio Serrra
Gina is on her spring tour (Premier Vineyard Tours), taking a group of lucky Seattle travelers on a wine tour of Piedmont, in northwest Italy. Today we got notes from the road on her visit to the wine cooperative for the towns of Vinchio & Vaglio Serra near Asti:
Vineyards of Vaglio Serra; you can see the village of Vinchio (with the tower) in the distance to the left.
The two villages are right next to each other. See the signs on the road.
The winery (the building on the left) is the original whole winery from 1959.
The tasting room is really cool. Best part is you can bring your 32lt or 54lt bottle and “fill up” at their clever pumps… See next two photos:
Price is around 1,50-2,50€ per liter! Winemaker, Massimo, next:
He’s been the interior winemaker since 1981.
Above is their impressive bottling room. Everything is state of the art. My favorite was their robot:
Robot is programmed to do many things; one was sorting bottles after bottling into boxes.
This is the cellar. Mostly Slovenian oak with a little French oak for the Barbara d’Asti like the I Tre Vescovi (which we sell at Portalis!)
Here’s Emiliano (who visited Portalis on his last trip to Seattle). He gave us the tour. He’s pictured here in front of 3 presses. This one is used for single vineyard wines.
Now THAT’s a racking system, for your information! The pallets move back and forth on the rack.
Emiliano did an awesome job! We all enjoyed it very much, and so interesting. We will definitely bring people here in future. Coolest thing…
This co-op was the first winery in northern Italy to go totally solar. Panels are on top of this building. You can see on the sign in front how much energy is being produced. They run totally on solar power! Also, they are biodynamic.
And yes, here is one more of Emiliano giving us an awesome tasting of their Brut Spumante Pinot Noir/Chardonnay & Brachetto Brut.
He’s also sending some vino back to Seattle, including this high-end Barbera ~ only 3000 bottles produced. Two vintages got Tre Bicchiere, including the 2005 which won them Winery of the Year in Italy.
Heading to town for salumi & fromaggio … Ciao from Italia!
Gina
If you’d like to learn more about joining Gina on one of these wine excursions, go to: http://www.premiervineyardtours.com/
Wines from the co-op of Vinchio & Vaglio Serra available at:
Portalis Wine Shop + Wine Bar
5205 Ballard Ave NW
Seattle WA 98107
206-783-2007
www.portaliswines.com
Does Vintage Matter when Choosing a Rosé?
Spring has finally arrived in the Pacific Northwest, and of course this brings to mind picnics, drinks on the patio, and of course dining with rosé! What better accompaniment with lighter dishes than an acidic, lighter & fruit forward wine with a palate complimenting dryness. Rosé has surged in popularity in recent years in the States thanks to its ability to be paired with a vast range of foods & appealing color.
Choosing a Rosé
First off, there are quite a few misconceptions about this delightful drink. Firstly, color does NOT matter. Many people think that a lighter colored rosé means better finesse and overall improved quality; this is not true. One of the best known rosé producing regions (Tavel) is known for making deep-colored, bone-dry, robust rosé wines. Another example is a Languedoc rosé: expect a very deep blush colored wine that is not only light, but refreshing! It really comes down to the producer and the quality of the wine in the bottle: color does not apply.
Production
True rosé is bled, not blended. Look for the word ‘saignee’ when choosing a French rose, meaning the production is in fact ‘bleeding’. When producers combine two separate grapes (one red and one white) the overall quality is compromised and the final product does not stand the test of time.(Note: one area where blending is practiced is Tavel, so in this particular region choosing the latest vintage is necessary.)
Vintage
People have come to believe that rosé is only good in its current vintage. This again is only true with poorly made rosé wines. Rosé of good quality can age in the bottle for a few years and be even better than in its current vintage. The taste is what matters, not the year.
Here are a few of our favorites:
Domaine de La Croix Bouquie 2010 Pinot d’Aunis Rosé
(pictured above & one of the prettiest in the shop!)
Reg. Price: $15.99 | Insider: $14.99 | Mixed Case: $12.79
Heitz 2010 Grignolino Rosé
Reg. Price: $22.99 | Mixed Case: $18.39
Chateau Rivière 2010 Minervois Rosé
Reg Price: $14.99 | Insider Price: $13.99 | Mixed Case: $11.99
Chateau Barbanau 2010 l’Instant Rosé
Reg Price: $22.99 | Insider Price: $21.99 | Mixed Case: $18.39
Cheers!
Kyle
Demystifying Côtes-du-Rhône
The Rhône Valley is one of the oldest wine regions in France, and one of the most complicated. It is located in between Provence (to the south) and Burgundy (to the north) just west of the Alps. The northern Rhône usually produces single varietal wines whereas the southern Rhône generally produces blends. So, what makes it so complex? The classification process.
First off: what wine is classified as just “Côtes-du-Rhône”? Côtes-du-Rhône wines are the most basic wines of the Rhône region. There are white, red, and rose wines from the Rhône. Most reds/rose wines are made using grenache, syrah, mouvèdre, and cinsaut (it can vary) and most whites are made from the roussane, marsanne, vigonier, grenache blanc or clarette grapes.
So… what technically is the region of Côtes-du-Rhône Villages? Côtes-du-Rhône-villages is an additional AOC region INSIDE of the Côtes-du-Rhône region.
Ok, that must make Côtes-du-Rhône-Villages as the top wine AOC in that area then, right? -WRONG, in addition to the label of ‘Villages’, there are several communes in the AOC region that are allowed to label the wine with their additional local appellation, these appellations are called the ‘Crus’ of Côtes-du-Rhône-Villages. There are only 18 named villages out of the 95 communes that make up the Côtes-du-Rhône region. Within these 18 named villages, there are 15 “Crus” villages.
Here’s a list of all the recognized Crus: Beaumes-de-Venise, Chateau Grillet, Chateauneuf-du-Pape, Condrieu, Cornas, Cote-Rotie, Crozes Hermitage, Gigondas, Hermitage, Lirac, Rasteau, Saint Joseph, Saint Peray, Tavel, Vaqueryas, Vinsobles.
And of course the most important question: what Côtes-du-Rhône/Côtes-du-Rhône-Villages do Portalis carry?
Domaine Clavel 2007 Syrius Côtes du Rhône Villages St. Gervais
Regular: $19.99 | Insider: $17.99 | Mixed Case: $15.99
Andrieux & Fils 2007 Gigondas
Regular: $27.99| Insider: $25.99 | Mixed Case: $22.39
Domaine de la Vieille Ferme de l’Eoune 2009 Rasteau
Regular: $19.99 | Insider: $17.99 | Mixed Case: $15.99
Le Gravillas 2009 Plan de Dieu Côtes du Rhône Villages
Regular: $17.99 Insider: $15.99 |Mixed Case: $14.39
Domaine De Marcoux 2009 Chateauneuf-du-Pape
Regular: $84.99 | Mixed Case: $67.99
Cheers!
Kyle
A Conversation with Lobo Hills
I had the opportunity to sit down with local winemaker (and motorcycle aficionado) Tony Dollar and ask him a few questions about his winery, Lobo Hills. Prior to winemaking, Tony had worked in the hospitality/restaurant industry at such places as Canlis. His opening venture into wine was in the winter of 2010 with three wines totaling 234 cases; 2009 Riesling, 2009 Sauvignon Blanc, and a non-vintage Cabernet Sauvignon. Today, Lobo Hills aims to produce almost 1,200 cases thanks to the created fan-base in and around Seattle for their wines.
The aim of Lobo Hills wine is to produce ‘wine for food’, in other words balanced and acidic wines that are drinkable throughout a meal. The winery itself is based out of the Dollars’ home in the Wedgewood neighborhood in North Seattle, and uses minimal intervention in its production techniques. Tony sources his grapes from throughout Eastern Washington: white varietals from around the town of Sunnyside, red varietals from near Benton City, the Red Mountain AVA region, and Wahluke Slope.
Since Lobo Hills wine is made with food in mind, I asked Tony what his favorite food pairings were for the vintages carried here at Portalis:
Right Bank Red Blend: Beef stew, or roasted Portobello mushrooms
Cabernet Sauvignon: Beef Tenderloin
Riesling: Grilled Pork medallions or Lemon roasted chicken
Look for new vintages to arrive in April (among them being a new to the market white blend!)
Cheers!
Kyle
Viva Italia! Announcing the Launch of Premier Vineyard Tours’ 2012 Season!
Photo © Red Box Pictures
Premier Vineyard Tours was founded in 2009 by one of our esteemed Portalis colleagues Gina Gregory as a way to directly connect the consumer with the producer. Gina began this company with the hope that it would bring people closer to a passionate appreciation for Italian wines, as travelling throughout Italy had done for her. A Premier Vineyard Tour introduces an exclusive and unique experience to directly connect with many family-run vineyards in different regions throughout Italy. Not only is there the chance to meet producers, but the opportunity to experience the harvest, and of course there are many opportunities to enjoy the final products!
Photo © Red Box Pictures
Now in its fourth year, Premier Vineyard Tours is excited to announce its voyage tour into Piedmont! The tour begins in late May, and will include the famous areas of Barolo, Asti, Barbaresco, Alba & Dogliani. Expect to learn the culture by way of your stomach! This region is not only known for wonderful wines, but also for its lovely truffles! More information and pricing are available on their website here.
Photo © Red Box Pictures
So, what specifically might this fabulous tour include? Experiencing how Barbaresco & Barolo wines are made, eating at Michelin star restaurants surrounded by quintessential examples of rolling vineyard hills and ancient churches, having renowned Italian chefs teaching cooking classes on typically Piedmontese cuisine, and most importantly: many, many wine tastings!
As this tour is close to filling, the next upcoming 2012 tour is headed for another Italian wine region; Tuscany! Expect to visit the picturesque communes of Chianti, Montalcino, and San Gimignano. Many of the vineyards here date back hundreds of years (if not more) and several of the sample itinerary sites mentioned dinners in medieval townships dating back to the 14th century! Expect tours of wineries, tastings galore, and a Tuscan cooking class!
Photo © Red Box Pictures
You can read more about Gina & see past tour photos on the Premier Vineyard Tour website.
Photo © Red Box Pictures
Cheers! Gina
Meet Olivier Boyé of Corsican Cellars
Corsican Cellars is an artisanal cheese importer and distributer located in Mercer Island. Here at Portalis, we have had the pleasure of serving a number of this company’s delicious products for a number of years now. While Corsican Cellars delivers a wide range of French, Italian, Spanish, Corsican, British, Irish, and Belgian goods, it also looks to supply goods from American farms that use traditional, sustainable farming and production techniques. Not only is the company focused on high quality, but the owner Olivier Boyé is knowledgeable about his products, and always delivers excellent merchandise. I had the opportunity to sit down with Olivier and ask him a few questions about his products, producers, and experiences with Corsican Cellars.
I of course first asked Olivier about his personal background, and how he begun in the cheese import business. Olivier’s family was from the island of Corscia originally, but he grew up in a suburb about 25 miles outside of Paris called Étiolles. Every summer his family would return to Corscia to visit his grandmother, and enjoy in all the wonderful artisanal crafted delicacies the island is known for.
Olivier wanted to continue to carry the traditional Corsican artisanal feel into his business, as he had experienced as a child visiting his grandmother. His aim is to be able to create personal relationships with each farm he imports goods from, in order to be better connected to the producer’s success. The cheeses Corsican Cellars imports are direct from the caves of the producer, so that they can assure the quality for their customers. They are one of the few suppliers that are interested in preserving some of the artisanal cultures of different regions around the world. Many of the producers Olivier imports products from have never before had their products sold to the United States, making Corscian Cellars a very unique company.
I asked Olivier for his top cheese choices to pair with wine, and this is what he came up with for us here at Portalis:
- Ferme Kukulu, Pur Brebis Lait Cru:
o Ferme Kukulu is a 5th generation cheese maker from Basque Country. Made from raw sheep’s milk collected every day on the farm. Aged 4-6 months in a cool underground cave. Firm textured cheese with a natural rustic rind, milky & nutty flavors.
o Pairs well with Riesling like the Domaine Moltes 2009 Riesling Reserve, $19.99
- Fromagerie des Ardennes, Chèvre de Wavreumont:
o From Wallonia in southern Belgium, this organic raw goat’s milk cheese is created using the traditional medieval recipe used by Trappist Monks. Very clean goat lactic flavor with balanced acidity, along with flowery & herbal notes.
o Pair this with the Roche de Lune 2009 Sancerre, $31.99 or the Domaine de La Croix Bouquie 2009 Touraine $15.99
- Fromagerie Glaser, Märitchäs Après Soleil:
o Fromagerie Glaser is a 6th generation cheese maker, and this is the first time it has been imported to the US. The milk used in the cheese is brought in from remote pastures to the village of Steinen on trailers pulled by hand, donkey, or even dogs. This cheese is aged for 10 months in natural caves with a sandy bottom, and then moved to a warmer cave where deeper flavors develop (in total about 18 months of aging). This cheese is slightly salty, buttery, and has roasted hazelnut & fruity notes.
o A round Chardonnay with a hint of oak like the Sparkman 2010 “Lumiere”, $28.99
- Les Fruitiéres de Bornes, Bleuet de Savoie:
o Also called “Bleuet de Salève”, this is a semi-soft to semi-hard raw cow’s milk bleu cheese. It is a mild a creamy cheese with sweet, grassy aromas. Depending on the time of year the milk was harvested, this cheese can range in color from white to yellow (dry hay feed in winter to grassy and flowery Alpine slopes in summer). Aged for 3 months.
o Try this with Port, such as the Washington produced Wind River Cellars 2001 Port, $20.99
- Emilio Mauri, Burro Mauri Carta:
o This butter comes from a producer in Lombary (a region known for its milk). Emilio Mauri has created wonderful expressions of the natural assests of this part of the world since the 1920s. This butter is a wonderful expression of his vision.
o Pair any buttery dish with a wine such as the Chateau le Boscq 2006 Saint-Estephe, $29.99
Cheers!
Kyle
Brachetto, the sparkly red jewel from Piedmont
Vineyards in the Italian wine region of Brachetto d’Acqui in Piedmont by italo losero
Brachetto does not get enough press here in the US. That could be because it does seem a bit off-putting to the unknowing customer. Brachetto is a sweet, sparkling, RED, wine. It’s served chilled and is low in alcohol. Yes, it does sound a bit like a teenage cocktail, but it is in fact quite delicious.
Brachetto is very rare because it is made exclusively in Piedmont, Italy. It is produced using the ‘secondary fermentation’ method that is also used when making other sparkling wines like Asti Spumate. Yeast and sugar is added to the bottle along with the base wine (pressed juice), and allowed to ferment. The trapped carbon dioxide that normally is released during fermentation is trapped and bubbles are produced.
The Brachetto we import from the Co-operative Vincho & Vaglio Serra has intense raspberry flavors, a musky bouquet, but is still quite light. It’s a perfect celebratory sparkler as it stands out against the usual array of traditional bubbles.
I introduced Brachetto to my family this past Christmas, and it was well received by all 5 extremely opinionated members. It is very easily drinkable, aromatic, and has rich honey undertones.
This is not only a great holiday bottle, but would also be greatly received on Valentine’s Day. Who wouldn’t want their sweetheart to surprise them with a beautiful red sparkler? Great to sip or with a special dessert. Try it with a fruit tart, wild berries, hazelnut cake or a chocolate soufflé.
Cheers,
Kyle
A Little Bit about Syrah & Shiraz
Warner Vineyard Shiraz, Giaconda Winery, Beachworth, Victoria
First of all, this is the same grape – a dark grape with thick skin that needs a lot of heat to ripen. It just has a different name, depending on where the grape is grown, but because of the impact of the land, weather, altitude, soil & winemaking style of where the grape is grown, the use of Syrah or Shiraz has become indicative of the style of wine you will get.
It’s unclear where the grape originates, but it was first cultivated in France’s Rhône Valley. Red wines from the Northern Rhône (Hermitage, Côtes Rôtie, St. Joseph & more) are mainly (up to 100%) Syrah (with up to 5% Viognier “to make things more interesting” Jens says). They tend to be higher-end, require aging (due to the level of tannins) and are known for flavors of dark fruit, black olives and a notable gaminess. We don’t carry many Northern Rhône wines are they tend to be pricy and not easily accessible, but if you get the urge to try them out, they are wonderful, lesser-known examples French Syrah.
The vineyards of E. Guigal, Côte-Rôtie, Northern Rhône
Reds from the Southern Rhône also have Syrah, but as a blend of Syrah/Grenache/Mourvedre/Cinsault. These wines are more accessible, a little juicier but still with a lovely, soft earthy spiciness, building from a nice, $12 straight-forward, bottle of Côtes du Rhône to a big, fuller-bodied, old world style Chateauneuf, which is full of liquorice, herbs, and meaty flavors. Jens said that some of the old Chateauneuf houses are starting to produce a New World style which is super fruity, super oaky … and a big disappointment if you’re a traditionalist and like wines to taste like where they’re from.
Vines growing next to rosemary (Baumes-de-Venise, Southern Rhône)
Australian Shiraz is a big boy due to the hotter climate of the regions where it is grown, most famously the Barossa Valley (although it must be noted that many of the more nuanced (and often not available in Seattle) wines are from lesser-known, less hot areas. Jens was in Australia last Februrary, a guest of the Australia Wine Commission for a tour of Victoria Pinot Noir country, but he still had the pleasure of visiting several areas growing top notch Shiraz, e.g. the Giaconda Winery located in Beachworth, north-east Victoria (note the photo – top). For Shiraz (available in Seattle) that show off big, well-balanced wine with the nuance of minty herb that can be Australia’s lovely touch, try: D’Arenberg 2008 Laughing Magpie or for a splurge D’Arenberg 2006 The Dead Arm Shiraz, both from the McLaren Vale Valley & both with a touch of Viognier. An excellent example of 100% Shiraz from the Barossa Valley is John Duval 2007 Entity Shiraz.
South Africa is making some notable Shiraz as well. Still big and dark, they use a yeast additive in fermenting that gives the wine a special smoky flavor. Neil Ellis (known for his Pinotage) makes a tasty, as well Boekenhoutskloof (calling it Syrah) makes a beautiful 100% Syrah.
Last, I will end with the wonderful & varied Syrah coming out of our home state. Washington State sits at the same latitude as the Rhône Valley, so it enjoys many of the same growing conditions, and its Syrah is known for its dark fruit flavors of black currant & blackberry with some nuance of black pepper, licorice, clove, thyme, sandalwood & cedar. WA growers don’t seem to differentiate style by the use of Syrah vs Shiraz on the label, but both styles are readily available (usually called Syrah), from what could be called the “hedonistic pleasure bomb” (as quoted from our friend Catherine Reynolds) style. Wonderful examples of this style are Chris Sparkman Darkness Syrah, Mark Ryan Lost Soul Syrah, Owen Roe Ex Umbris, Darby The Dark Side Syrah. In the other camp you have a leaner, more subdued, arguably more complex wine, with notable examples including Efeste Syrah Jolie Bouche & wines by Chuck Reininger.
Other notable around the world Syrah: California offers up some excellent examples of Syrah. Darioush is perhaps the best known. We currently serve one by the glass at the bar: Qupé. As well Novy has, through the years, produced a nice quaffable, well-priced Syrah. Argentina, while known for Malbec, has several producers offering up exceptional Syrah, try: Benegas 2006 Syrah from Mendoza.
It’s the time of year for these wines, so come pick out a few and go exploring!
Cheers!
Julie
A Holiday Case with Treasures for All!
Hosting a get together this season? Perhaps you need a few bottles on hand for your Christmas dinner or to help ring in the New Year. Whether your occasion requires a gift or simply a celebratory toast, we’ve made your wine decisions easy with this hand-selected mixed case. Our Portalis holiday case includes quality, great value wines and offers something for everyone.
These wines have been carefully chosen to not only taste good but pair well with all the various holiday foods. Our selection of sparkling, white & red wines will please both the connoisseur crowd and the casual imbibers. Short on time? Call or email us and we’ll have your mixed case ready for pick-up. Also, remember we offer 20% case discounts! Now that’s something to cheer about!
La Farra Valdobbiadene Prosecco Superiore (IT)
Reg $17.99 | INSIDER $16.99 | Mixed Case $13.59
This is a DOCG Prosecco grown in the high hills of Farra di Soligo, Farr, Solighetto & San Pietro di Feletto (north of Treviso in Veneto). Wonderful, delicate bubbles! Fresh with fruity notes of peach & apple.
Bodegas Maset NV Cava Reserva “NU” (SP)
Reg $14.99 | INSIDER $13.99 | Mixed Case $11.19
From outside of Barcelona, this wine gives you the Spanish take on bubbly. Dry, with lots of fruit on the nose and persistant bubbles. Tasty!
Bodegas Casto Pequeño 2010 Chamelin Verdejo (SP)
Reg $17.99 | INSIDER $15.99 | Mixed Case $12.79
The most fragrant white we know of! Beautiful bouquet of flowers & fruit. Fuller-bodied, making it a great, round food wine.
Airfield Estate 2010 Sauvignon Blanc (WA)
$13.99 | Mixed Case $11.19
Dry, crisp, grassy. An excellent effort from WA State.
Vinchio-Vaglio Serra 2010 Dorato Cortese (IT)
Reg $16.99 | INSIDER $15.99 | Mixed Case $12.79
Fleshy, fruity nose. A well-balanced delicate body with fresh crisp notes & a hint of oak richness. Everyone loves this wine!
Olsen Hills Estate 2008 Red Wine (WA) $13.99 | Mixed Case $11.19
Rich with dark cherry fruit and dark berry notes. Smooth and balanced. Great for drinking now and great for drinking every day at this price!
Owen Roe 2009 Sharecropper’s Cabernet Sauvignon (WA)
$16.99 | Mixed Case $13.59
Great value from a kick-ass local winemaker!
Boedecker 2009 Pappas Pinot Noir (OR)
$21.99 | Mixed Case $17.59
Smooth, medium-bodied, spicy cherry fruit. Made by husband-wife team in the Willamette Valley.
Tiasta 2009 Malbec (ARG)
Reg $16.99 | INSIDER $15.99 | Mixed Case $12.79
Smooth, but still that hint of leathery saddle!
Zuaso Gaston 2010 Rioja (SP)
Reg $15.99 | INSIDER $14.99 | Mixed Case $11.99
Nose of fresh berry fruits, licorice spice with a hint of oak. Medium-bodied with lots of fresh red fruit on the palette and a long delicate finish.
Pelassa 2009 Bricco Enrichetta Langhe (IT)
Reg $20.99 | INSIDER $19.99 | Mixed Case $9.59
A small family winery in Piedmont produces this elegant wine. Ripe berry fruit notes blend into a harmonious body. Good sipper, spectacular with food!
Château des Roques 2007 Vacqueyras (FR)
Reg $22.99 | INSIDER $20.99 | Mixed Case $16.79
A well-made & well-priced Vacqueyras! Well-balanced with a full body of concentrated black fruits on the front palate. Spicy notes linger on the long finish. Delicious & festively packaged, it’s a perfect holiday wine!
Happy holidays and good cheer to all!
Gina
An Interview with Pedro Lopes Vieira of Esporão
A few weeks ago we had special guest, Pedro Lopes Vieira, sales manager of Esporão North America at our Sunday tasting.
Esporão is one our favorite Portuguese producers here at Portalis. The estate is located in Portugal’s remote Alentejo region, located 112 miles southeast of Lisbon. Due to their hot climate, their style of wines are ripe, spicy & very easy drinking. I had the pleasure of sitting down with Pedro for a few minutes as he told me a little bit about himself & his interesting wine journey.
Born & raised in Lisbon, Pedro has always been around wine. His family has operated a small biodynamic winery just for the locals (and themselves) for several decades. As a young boy he played a lot of soccer & always dreamt of playing professionally, despite his father wanting a more collegiate path for him. He accomplished his dream when he was picked up by a professional team from the Lisbon area. Though he enjoyed playing soccer & felt a sense of accomplishment (he played professionally for 5 years) in Pedro’s own words, “I realized I wasn’t a great player”. So Pedro, having been around wine his entire life, decided to give it a chance. Instead of working at the family winery though, he chose another route & landed a job in sales for a local distributor called Food & Wine of Portugal. After several successful years with FWP, they offered him an amazing project he couldn’t refuse, to help open a Portuguese wine market in Canada. So he relocated to Toronto, with his girlfriend (now wife), to help bring Portuguese wines into a new market. “Things were very slow at first,” he said, “so the first two years I also worked in restaurants waiting tables while the new branch of FWP was getting started.” I asked him how his relationship with Esporão began. He said from the beginning with FWP, Esporão was one of the producers in their portfolio, so he was very familiar with the family-owned brand. After 7 yrs in Toronto with FWP, Esporão hired Pedro to represent their brand exclusively. With his new role with Esporão he moved back to Lisbon in 2007 to work more closely with them. Currently Pedro lives in NYC where he has just recently located to help expand Esporão in the US market.
One last questioned for Pedro -
What makes Esporão wines so special? His reply was, “I feel their wines are about tradition & consistency. It’s a huge company producing 14 million bottles a year, yet they are still family-owned since it was purchased in 1973. Their youngest son is now CEO; they’ve kept it in the family, that says a lot about them.” Esporão produces 28 different products including olive oil & has 660 hectares dedicated to vineyards.
We currently we offer the following wines at Portalis:
Esporão 2009 Reserve Branco Reg $16.99 | Mixed Case $13.59
Esporão 2004 Syrah Reg $21.99 | Mixed Case $17.59
Esporão 2004 Quatro Casto Reg $22.99 | Mixed Case $18.39
Selection Extra Virgin Olive Oil $19.99
Cheers,
Gina
