Mineral, wet stone, and exuberant wild berry fruit aromas are joined by wood smoke, tobacco, and cassis. The palate is quite elegant, with black cherry, sassafras, leather, dried herbs, and smoky soil. Flavors are supported by bright acidity and somewhat firm tannins on the long finish. Flavors have more restraint than the aromas and offer an elegant accompaniment to food.

WINE INFORMATION

The Almeida clan owned Ramos Pin to and still makes its famous Ports.  Nicolau de Almeida is now in charge. His grandfather made Barca Velha, arguably the most historically important dry wine made in the Douro. In 1994, his father, João Nicolau de Almeida, created Quinta do Monte Xisto, a nearly 100-acre estate with about 25 acres under vine, farmed organically with biodynamic practices. In this biodiverse environment, Mateus now lives with his wife, Spanish winemaker Teresa Ameztoi, and their young children, continuing the “vigneron” tradition his family fostered in the region. After literally burying his winery in the brute schist, he started exploring the terroir around him with the help of his sister Mafalda, trying to extract from his grapes the identity of the three different sub-regions of the Douro: the Baixo Corgo (west), the Cima Corgo (middle), and the Douro Superior (northeast).

The Trans Douro Express wines are his “climate” wines, as they’re influenced by three different micro-climates. (He also makes a “soil” wine, Eremetis, from Rabigato.) The Baixo Corgo sees a mix of Mediterranean and Atlantic weather, the Cima Corgo more purely Mediterranean, and in the Douro Superior the climate becomes more Continental. This blend comes from organically grown hand-harvested grapes grown on predominantly schist soils. The grapes are fermented in concrete with native yeasts and aged for eight months before bottling.

Charcuterie, Cheese, Chicken/Turkey, Duck, Fish-full flavored (salmon/tuna), Fondue, Grilled preparations, Ham, Hearty stew, Lamb, Mushrooms, Pizza, Pork, Red Meat, Roasted Root Vegetables, Sausage, Tapas