Dominó São Bento (Portalegre) , 2022
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

COZs vp-Vital (Serra de Montejunto), 2022
Vital (slightly macerated)

100% Vital from the Vinha de Pena vineyard, planted in 1982. 350m altitude with a Northwest exposure. 

Altitude + exposure = cooler site = heaps of freshness.

Two-day pre-fermentation maceration before fermentation in 1000L vats. Aged for 11 months in used barrels. Malolactic conversion completed naturally.

$40 L.U.C - 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

Humus Palheto (Lisboa), 2022
Touriga Nacional, Arinto and Fernão Pires.

Rodrigo’s take on a traditional Palheto (a genuine field blend of whites and reds all left to macerate on whole bunches).

Touriga Nacional rose (2 hours maceration) juice fermented and macerated with skins of Arinto and Fernão Pires.

Aged in oak on its lees for 12 months.

$30 L.U.C - 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 Ruby Reserva (Douro), NV
Red Blend

Fruit comes from three different parcels of Class A vineyard, Pousado, Barreiro and Serra Douro.

Hand-harvested, fermented with ambient yeast, partial whole bunch, in lagar. Aged in a combination of tonel and balseiro barrels (3000-60,000L) to slow down oxidation and retain primary ruby freshness.

69gpl residual sugar, roughly 30 less than most contemporaries, making for a much drier and vinous drinking experience than more ruby ports. 2-3 years bottle age before release.

$40 L.U.C - 5% discount on cases of 6

Quinta do Infantado Tawny Reserva (Douro), NV
Red Blend

The fruit for this wine is all certified organic, an extreme rarity in the Douro. Fruit comes from three different parcels of Class A vineyard, Pousado, Barreiro and Serra Douro.

Hand-harvested, fermented with ambient yeast, partial whole bunch, in lagar. Aged entirely in 550l Pipes which help promote controlled oxidation - i.e what Tawny is all about for 4 to 5 years.

77gpl residual sugar, which is considerably dryer than most offerings by other port producers, making for a far more gastronomic and vinous Tawny. Four to five years bottle aging before release.

$50 L.U.C - 5% discount on cases of 6