(2018) Touriga Franca (40%), Tinta Roriz (30%), Touriga Nacional (20%) and Tinta Barroca (10%). Opaque and dark, there's a touch of meat-stock and woodiness, then dark-roasted coffee beans on the nose, but there is lift too, with a little floral and kirsch character to follow. Extremely rich and sweet on the palate, a real depth of raisin and Maraschino cherry fruitiness, backed up by chocolate and more coffee-bean espresso. A hugely ripe and sweet young Port this, of very good quality. 92g/l of Residual Sugar.
(2018) Touriga Nacional (50%) and Touriga Franca (50%), from vines more than 25 years old. Quite similar to the Barros, but with a lighter, more ashy quality to the aromatics, sappy and fresh, a touch rose-hip in an understated but attractive nose. Super-sweet and super-ripe again, but decisive, slightly higher acid character to this that gives light and precision, backed up with some tannin structure, but the very sweet berry fruit is buoyant and juicy, in quite a different style from the richer Barros. 91g/l of Residual Sugar.
(2018) Touriga Nacional (50%), Old mixed vineyards over 50 years old (50%). Arguably the darkest, most saturated colour of the four Sogevinus 2016s tasted, chocolaty, dark and brooding on the nose, meat-stock and a dark berry fruit coming through. Darkly-fruited palate, a real sense of tannic grip here, drying the mouth with concentrated black fruit essence, but there is a little violetty note here too, suggesting it has more to give. Could well be the wine in this line-up to benefit most from ageing. 91g/l of residual sugar.
(2018) Touriga Nacional (30%), Touriga Franca (30%), Tinta Roriz (30%) and Sousão (10%). Not as flaboyantly fruit-forward as either the Barros or Burmester at this stage, classic young vintage Port notes of blue/black fruit, tight and supple, a touch graphite and slightly inky nose. On the palate filled with smooth, sweet fruit, unruffled by tannins, a keen cherry acidity, long and sweet, raisin flavours with a bittersweet edge and cherry acids. I suspect this had considerable potential but is possibly the most closed of the Sogevinus wines at this cask sample stage. 96g/l of Residual Sugar.
(2018) Over the past couple of years I have reported on a few wines being made by Scottish winemaker Andrew Norrie, who after spending some years working with Pinalta in the Douro Valley, moved there and is now making a small range of wines. Interestingly, this wine (and a whisky) was made/blended for a British hard rock band called Burnt Out Wreck, and is being marketed to their fans, I suspect a project and musical genre close to Andrew's heart. The wine is 80% Touriga Nacional and 20% Touriga Franca from the Tua Valley, foot trodden in lagars before four months in French oak. Deeply coloured, there's a lovely violet edge to the fruit, pepper and a sense of elegance to red and black berries. Very pure, essence of blackberry fruit on the palate, a nice biting edge of cherry skin and plum skin acidity. Tannins do a good job here, nicely roughening the vivid fruitiness, in a balanced tangy finish. Anyone looking for more information can link up with Andrew on Facebook at https://www.facebook.com/andrew.norrie.3.
(2018) A very typical blend of Douro grape varieties, 60% Touriga Nacional, 25% Tinta Roriz and 15% Touriga Franca, this spent 12 months in a mix of American and French oak barrels. Fragrant with balsamic notes, plenty of chocolate and vanillin oak showing, and lots of ripe dark berry fruits. In the mouth a big swirling pool of black fruits, for me just a bit too much oak giving a slightly resinous quality, but it's plush, deep, creamy and packed with fruit, and will find many fans especially if matched to venison, with a touch of bitter chocolate enriching the sauce perhaps.
(2018) What a beautifully aromatic wine, a deep, deep pool of black fruits, brushed with oak to give cedar and extra spice. In the mouth it is very firm, the authoritative tannins gripping, and suggesting it will cellar well and improve over the medium term, because the fruit is there OK: more black fruit, edged with a tart cherry and plum-skin acidity and grip, into a long finish. I'd cellar this for a couple of years or decant for an hour or two before serving. Made by Rui Cunha of Secret Spot fame.
(2018) A blend of indigenous varietieties Gouveio, Malvasia Fina, Rabigato, Viosinho, Códega and Touriga Franca grown on granite soils at 550 metres altitude, and given a full four years on the lees. There's a bold green apple fruitiness to this, aromatically touched by herbs and melon-skin character, a little breadiness. In the mouth the mousse is lively, and there's a touch of toast in the background, a slightly more phenolic feeling than a wine made from typical Champagne grapes, the 10g/l dosage leading to an easy and elegant finish.
(2018) What a terrific wine this is. Perhaps it's the fact that it is made by the traditional method from the Champagne grape Pinot Noir that has me on more familiar territory, but the beautiful fruit, depth, poise and substance of this wine with only 5g/l dosage made for fabulous drinking. Eight years on the lees has resulted in a touch of coppery depth to the colour and a nose of baked apple pie, lovely yeasty autolysis and a deep almost marmalade fruit note. In the mouth it is rich with a rolling mousse and such lovely, vivid flavours, small red berries etched by acidity, and long into the creamy beautifully balanced finish. A bargain for a wine of this quality.
(2018) Made from Touriga Franca, this spends 16 months on the lees and has a dosage of 9g/l. A very pale salmon-to-peachy pink, the nose shows really nice bready, pastry-like autolysis due to that considerable time on the lees, and the sweetness as it strikes the palate is abundant: the dosage is moderate but clearly the ripeness of the fruit shines through. There's a nice twist of endive bittersweetness, the crisp mousse and lovely citrus freshness of the acidity giving it great freshness and agility. I really enjoyed this quaffable but finely tuned sparkling rosé very much