Pormenor Reserva Branco 2021, Douro

Clean and vibrant straw colour. On the nose, you can find contained floral aromas, with vibrant and strong minerality. Acidity well marked with evidence of citrus, green apple and pineapple with some green herbs. On the palate, it reveals good tension and intensity with a good natural volume, typical of old vines. A balanced and elegant acidity with medium long finish.  A light touch of wood, well integrated with a light oxidation due the ageing in used barrel. We believe this wine has a good ageing potential.

Pedro Coelho has a wonderful ethos to his winemaking. Pormenor means ‘the little things’, and relates to his attention to detail in everything he does. Another way to think about it is that he is paying attention to the small differences that he knows make all the difference.

His hands-off approach to winemaking is all geared towards expression of terroir, not necessarily grape varieties, with his wines being from traditional, field-blend vineyards. After training with several wineries around the world, Pedro started from scratch with this project and had no vineyards of his own in his home region of the Douro. He has now sought several old-vine parcels around the Cima Corgo, each with small differences in altitude, aspect, and soils. Each, of course, also has a different make-up of grape varieties. With each, Pedro looks to reveal their true potential and express their origins.

Pormenor Reserva Branco 2021 was produced with typical grapes from Douro, mainly Rabigato and a small part of Malvasia fina. The grapes were harvested in the last week of August in order to achieve a good acidity and a balanced maturation. Grapes from very old vines, more than 80 years old. The best grapes were gently pressed, and the juice was naturally decanted for 24 hours at low temperature. The fermentation was natural – spontaneous – with indigenous yeast, without any yeast addition in french oak barrels -500Lt and 228Lts, with no temperature control inside the barrel.

The wine aged in the same barrels with the small lees for 10 months and 2 more months in stainless steel. No battonage, until bottling. Naturally stalized and unfilled before bottling so it may produce natural sediments after a period in bottle.