
The Insider - August 2024
As we enjoy the final days of summer, winemakers are entering their most intense season – the grape harvest has officially begun! This crucial time represents the peak of a year’s dedication in the vineyards, where the balance of timing and precision will determine the quality of the wine. Grapes must be harvested at the perfect moment, capturing the ideal ripeness unique to each variety and wine style. Winemakers now face the challenge of nature’s unpredictability, relying on their expertise and swift action to turn these carefully nurtured grapes into exceptional wines, setting the stage for the next vintage.
Wine descriptions below, and if you run out, you can order more from The Cellar.
Don’t forget, you can look up past boxes in The Archive.
Casa de Saima, Reserva Tinto
[grape/vintage] Baga, Touriga Nacional / 2017
[region]Bairrada
This wine has groove. It’s got a deep bass line of Baga with Touriga Nacional on drums. It’s as smooth as Barry White Wine and about as funky. Play it as accompaniment to a late summer bbq or a deep winter dinner party.
Pairs well with grilled prime red meats like a juicy picanha or t-bone, or a hearty game stew.
Read more about it in The Cellar.
Quinta Várzea da Pedra Reserva, Tinto
[grape/vintage] Syrah, Touriga Nacional / 2021
[region] Lisboa
A deep and thoughtfull red. You could pour right out of the gate cuz it’s bright and cheery at first, but let it sit for a moment and gather its thoughts then enjoy its well-formed discussion of spices, charred wood and black cherry.
Pairs well with a big hearty meat stew or char-grilled t-bone off the grill.
Read more about it in The Cellar.
Morde, Tinto Cão
[grape/vintage] Tinto Cão / 2021
[region] Alentejo
There’s a deep base beat in this one. Probably around 40hz. With some juicy, squelchy notes of black cherry and blackberry with little happy high hats of violets and spice. It’s intense and passionate and expressive, but in the way a sheep dog stares at you when you enter its field.
Goes well with a thick juicy steak. ‘Nuff said. 😉
Read more about it in The Cellar.