Casa Santos Lima 4uVas, 2005
$9.35/bottle  -  $99.99/case

Portugal - the last frontier? It seems so. Many countries that 20 years ago seemed unlikely to become popular sources for good wines have today a loyal following. Argentina, Australia, Chile, New Zealand, and Spain are obvious examples. But Portugal has generally not made the leap to modern-styled wine and modern marketing methods. Instead of adopting the standard varietals (Cabernet, Merlot, Pinot Noir, Syrah, Chardonnay, and Sauv Blanc), Portugal remains focused on traditional red varietals such as the Castelão (Periquita), Alfrocheiro, Camarate, and Trincadeira that comprise our featured wine. The Portuguese believe they are doing it right; the rest of the world just hasn’t caught on. Meanwhile Portuguese wines represent great value.

Casa Santos Lima is situated in Alenquer, approximately 28 miles north of Lisbon, in a very traditional wine region with a typically Portuguese rural landscape. The company has been family owned for several generations and was founded by Joaquim Santos Lima at the turn of the 19th century. The company produced apples, pears, and prunes, but the vineyards have always been most important. And perhaps because Joaquim was first an exporter, the company has always been attuned to the demands of foreign markets. In fact more than 90% of their production is exported to thirty countries. A bit more progressive than most Portuguese wineries, Casa Santos Lima adopted numerous 20th century technologies and recently adopted the multi-brand marketing strategy that is taken for granted in the rest of the wine world.

The vineyards are located on gentle slopes between 360 and 720 feet above sea level with excellent sun exposure and a climate tempered by the breezes from the Atlantic Ocean about 15 miles away. Portugal receives most of its rainfall from October to April; the summer months are generally dry. This forces the vines to penetrate deep into the earth for moisture and nutrients.

The name 4uVas refers to the four varietals used to make this dry, flavorful wine. Half of the grapes were picked by hand, the remainder by machine. Temperature controlled fermentation took place in stainless steel vats with programmed pump over and a 28-day maceration. After 3-4 months in oak barrels, the resulting wine is very attractive with medium fruit and a soft texture. A touch of tannin and acidity give the finish a certain liveliness. Although it is quite dry, there is a hint of Port-like character which is probably not surprising considering the grape varietals used. With only 12.5% alcohol, this food-friendly wine begs for chili and red meats.

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