The Insider - February 2025
Kicking off February with some well-earned sunshine! But is it the start of Spring or a false dawn? We’re skeptical but hopeful, and strongly recommend a healthy dose of sangfroid with a pinch of mad abandon.
A good bottle of wine also helps and Carlos Lucas, one of our favourite winemakers doesn’t get too lost in existential angst. He prefers to keep things simple and focus on the art and craft of making great wine. This month, we’re going all in with his selections from the Dão and Douro.
As always, 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.
Ribeiro Santo Rabo de Ovelha
[grape/vintage] Rabo de Ovelha / 2020
[region] Dão
Sheep’s tail. It doesn’t exactly make you think about wine, or vineyards or fine dining. But take a sip of this delightfully crisp, complex and gastronomic white wine and, we assure you, your mind’s little tail will be blown. It’s a “Fellas Fave” for a reason
Pairs well with a delicate white fish, grilled shrimp or lobster tail, a spicy ceviche, chicken picatta or tender pork loin.
Check it out in The Cellar.
Herédias, Reserva Tinto
[grape/vintage] Tinta Barroca, Tinta Roriz, Touriga Franca / 2020
[region] Douro
We smell rich earth spiced with oak and baked in a blackberry tart. In fact, we thought, this would go quite well with a fruit pie but couldn’t find one fast enough. Instead, drank it with a side of beef ravioli. Perfect. And the verdict is it will taste even better in 5 years!
Pairs well with grilled prime red meats like a juicy picanha or t-bone, though a lamb chop or a rich pasta might not be a bad shout either.
Check it out in The Cellar.
Envelope, Tinto
[grape/vintage] Alfrocheiro, Tinta Roriz, Tinto Cão, Touriga Nacional / 2017
[region] Dão
This wine is an open log fire in a ski hut with a warm fruit tart on a sheepskin rug: cozy, luxurious and a little bit dangerous. It’s a rich burst of red berries from four opinionated grapes with deep tannins (from a few days of 100% stem fermentation) all softened and smoothed by a year in French oak. Enjoy alone…or with someone special.
Pairs well with a juicy steak, pheasant or lamb stew, aged manchego cheese, cherry pie.
Check it out in The Cellar.