Quinta da Boavista
“Dão is sometimes likened to Portugal’s Burgundy. It’s not because of any physical similarity between the regions, but because of the style of wine. Like red Burgundy, good Dão doesn’t rely on power for its effect, but instead aims at subtlety and finesse, a cause helped by the good natural acidity of the grapes… a good thing in a world of increased standardization and uniformity.” - Jamie Goode at wineanorak.com.
Located in Penalva do Castelo in the Dão, a region in north-central Portugal known for producing elegant, mineral-driven red wines, João Tavares de Pina is extremely proud of his wines. João’s 18th century family home is surrounded by his organically maintained vineyards, where the distance from the Atlantic and the shelter of the nearby granite mountains allows for mild winters and moderate summers. The vineyards, located at an altitude of 550 meters are a combination of deep granite soils, clay and schist that are ideal for his prized Jaen (Mencía), Touriga Nacional and rare Pinheira (Rufete).
The vineyards are surrounded by forests of oak and eucalyptus, and João works hard to maintain the natural biodiversity which includes chamomile, clover, serradella, grass, lavender and wildflowers. It is here he seeks to create wines of great intensity, expression, minerality, and finesse, hoping to live up to the 19th century adage of the Dão being the “Burgundy of the South.” João will tell you all he needs to make wine is grapes, water to clean his equipment and a touch of sulfur at bottling. He rarely uses products in the vineyard, and when he does he only uses topical organic treatments. In today’s world, this is about as minimal as it gets. João isn’t following a natural wine trend. This is how he and his father have always done it.
Boavista Dão Vinho Tinto `Terras de Tavares` 2006
50% Jaen (Mencía) and 50% Touriga Nacional from 35 year old vines on south-facing slopes. The grapes are hand-harvested followed by a two week maceration period before being cofermentated in open stainless steel tanks with ambient yeasts for 8-10 days; aged in tank for 6 months on the lees, 36 months in usedFrench barrels (400L). The wine was bottled with no filtration and allowed to age in cellar ever since. Impressive mineral purity beside floral and black fruit aromas. The wine is herbal, savory, meaty with a pop of red fruit. It has vibrant tannins and is perfectly balanced in the mouth. Most are surprised by its youth and freshness right out of the bottle. Alc. 13%. 59 ppm SO
Boavista Orange Dao Vinho Branco `Rufia` 2017
Brand new for the 2016 vintage! Joao Tavares made his first orange wine from a blend of seven grape varieties: 50% Jampal, 15% Malvasia Roxa, 10% Encruzado, 7% Cerceal Branco, 7% Malvasia Fina Branca, 6% Bical and 5% Arinto. The vines are all at least 35 years old and planted to the typical granitic soils of the Dão, mixed with old marine sediment and clay. The vineyards are all organic and have a mix of chamomile, clover, serradella and even eucalyptus. The grapes were picked in September, co-fermented and left on the skins for one week before fermentation. The wine was left in neutral 400L oak barrels for nine months before being bottled.
The wine is beautiful. Light golden orange. Rich and deep aromas of apricot, peach, almonds and dried fruits. The palate is medium bodied with nice balancing tannin.
pH 3,37 | TA 5,58 g/L | VA 0,40 g/L | Alc 12% | Residual Sugar: Less than 0,3 g/L | Total SO2 50 mg/L | Free SO2 Less than 29 mg/L
Boavista Dão Vinho Branco`Rufia` 2016
30% Encruzado, 20% Cerceal Branco (not to be confused with Sercial from Madeira), 20% Malvasia, 15% Bical, and 15% Arinto. Manually harvested in 15kg boxes. Spontaneous fermentation with ambient native yeasts in closed stainless steel tank for 10-12 days until dry. Temperature controlled with water from natural sources in the vineyard. Naturally no malolactic fermentation because of high acid. Beautiful, nutty and pear-like aromas. Tactile mouthfeel with a clean finish. 12.9% alcohol. 47ppm SO2.
REVIEW: "This is a fabulous field blend. All the grape varieties are co-fermented with skins for about two weeks in stainless steel fermentation tanks with no temperature control. The wine is almost delicate yet has plenty of texture. The high natural acidity prevents the wine from going through malolactic fermentation and the resulting energy is magnetic, with a density, salinity and a touch of fresh creaminess. This is a bottle best suited for those who prefer a more mineral experience to a fruity one."--Amy Feiring, The Feiring Line
Boavista Dão Vinho Tinto `Rufia` 2014
40% Jaen (Mencía), 30% Touriga Nacional, and 30% Tinta Pinheira (Rufete). The grapes are manually harvested in 15kg boxes followed by a natural co-fermentation without temperature control. This blend includes an indigenous variety commonly used in port production called Tinta Pinheira, or ‘Rufete,’ the same grape popular in the Castilla Y Leon region of Spain. Rufia! is a ruffian, one who follows his or her own path. The wine rests on its lees for 18 months in stainless steel before release. This is a quaffable red with remarkable concentration on the nose, excellent lift on the palate and precise, red berry aromas and flavors. Only 11.5% alcohol and 48 ppm SO2