The folks at Quita do Ameal say that their aim in life is to do great things with the Loureiro grape variety, and I think they are well on the way. This is a barrel fermented version, it has been highly acclaimed in the European wine press over the past year or so. The aromatics on this are fantastic and the palate weight is compelling. I'm really enjoying these Portuguese whites at the moment.
Its made from Loureiro that is fermented in new French oak barrels. It is left in barrel for 6 months and gets a fair bit of bâtonnage in that time. Its not stabilised at all, and only lightly filtered. Interestingly they recommend an hour in the decanter before you drink it. Also watch the temperature, not too cold please.
Pale in colour with a light straw colour. The decanting certainly helps, aromas of vanilla and honeysuckle with a touch of kiwi fruit and smoky pear. Super texture in the mouth, smooth and oily with a good crack of acid. Slight nettles with lemon and fennel bulb in the mouth, the finish is long with tangy bitter lemon. If you are looking for something different this spring, you would do well to have some of this in the fridge. 91 Pts
Source: The Spanish Acquisition Price: $24 Closure: Conventional Cork
I normally avoid older vinho verde as I think it’s old stock. I guess my idea of it is spanking new clear or greenish spritzig wine of low alcohol and high acid to be drunk ASAP. Nothing too serious but good with food. So a wood aged 3 year old number with oily characters is a bit off-message to me. I’m sure it’s a lovely wine, and I do like the other Ameal Loureiro TSA brings in, but I wonder what the opinion of this particular wine is amoungst Portuguese traditionalists and VV cultists.
In contrast to other “vinho verde wines”, the ones made from Loureiro and Alvarinho are better when open 2 to 3 year after the vintage. Only the poorer “vinho verde” sould be drunk early.
Nuno
I think there is a perception that vinho verde is a wine style, and it kind of is as there is a common style within the region at some level (as Larry describes). This is basically all we have seen here in Australia, and to be honest a lot of it is served in Portugal as well.
It is important to remember that Vinho Verde is a wine region with a number of styles, microclimates, and asperations.
Its kind of like walking in to a bar and asking for a Barrossa. You would expect a big, blockbuster shiraz or cab, but may actually get a chardonnay or valley floor pinot.