Dominó Sao Bento (Portalegre) , 2023
White Field Blend

A traditional white field blend of Pérola, Arinto, Rabo de Ovelha, Alicante Branco and Tamarez.

Granite and clay soils at 640m altitude. From the Northern slopes of the vineyard give a high-toned herbaceous aromatic profile and incredible freshness.

Direct press, fermentation in stainless, aged for 1 year in 1400L old oak.

$28 L.U.C - 7.5% pouring

Quinta do Infantado (Douro) Rabigato 2022

100% Rabigato.

From 1 hectare of vines planted from massale selections in 2014.

Classic Douro schist.

Hand-harvested and destemmed.

Steel ferment, wild yeast (as per all Infantado wine).

Aged on lees in stainless for 11 months.

$28 L.U.C - 7.5% pouring

Humus Rose (Lisboa), 2022
Touriga Nacional

100% Touriga Nacional.

Slow direct whole bunch pressing.

Fermented in steel and aged in old oak barrique on its lees for 1 year.

$30 L.U.C - 5% pouring

João Tavares de Pina (JTP) Rose, 2022
Rufete, Touriga Nacional

A blend of 60% Rufete and 40% Touriga Nacional co-fermented in stainless. Young vines grown in shale and clay soils at 550m altitude.

Early picked for freshness.

100% de-stemmed. 9 months on lees in stainless.

$25 L.U.C - 7.5% pouring

João Tavares de Pina (JTP) Clarete, 2022
Rufete, Touriga Nacional

A traditional style of red wine using short maceration times.

50% whole bunch.

3-day maceration.

Stainless ferment and 9 months on stainless on lees.

Best chilled.

$26 L.U.C - 7.5% pouring

Dominó Colar (Colares), 2022
Castelão Blend

Made from a blend of Castelão, Caladoc and Aragonez from the sandy limestone and clay beachside vineyards of Colares.

50% whole bunch, macerated for five days, and 50% de-stemmed whole grapes macerated in stainless steel for five days.

Fermented and aged in stainless to retain purity and freshness.

$28 L.U.C - 7.5% pouring

Quinta do Infantado Roseira Red (Douro) , 2015 Touriga Nacional, Touriga Franca +

Touriga Nacional, Touriga Franca and a small amount of many more classic Douro varieties.

All Estate fruit from the families exclusively A-class vineyards.

Partly de-stemmed fruit is fermented with native yeasts in lagar.

Aged seven months in stainless steel tanks and then twenty months in 300-litre French oak barrels (with a portion of new oak).

This is current release so specifically long bottle age is very much intentional to tame the robustness of fruit, in the mold of vintage port.

$45 L.U.C