Quinta de Saes’ reds are field blends, drawing on the tradition of interplanting grapes to give a more cohesive and complete picture of the terroir. This tinto is crafted from 25% each Tinta Roriz (Tempranillo), Touriga Nacional, Alfrocheiro, and Jean (Mencía), grown at 500 meters of elevation in soils of decomposed granite and sandy clay. It is fermented on wild yeasts in stainless steel vats, then aged for 18 months in used, large-format French oak casks.

Deep garnet red in the glass, with aromas and flavors of pomegranate, black cherry, dusty earth, violets, tobacco, and warm spice. Tangy and medium-bodied, with lots of length and smooth, well-integrated tannins. It wouldn’t be out of place in a French bistro alongside a plate of coq au vin!