Casa de Mouraz - Nina, Dao, Portugal (2020)
Loads of crunchy red fruit such as strawberries and cherries, a touch of bubblegum along with nettles and apricots. Super clean profile and a traditional field blend of 20 grapes varieties, half white and half red. Immensely drinkable light, fresh, crunchy wine.
The vineyard is 60 years old. Beginning in 2017, Planet Mouraz is their side project aimed at making unique, experimental Natural wines. The wines are named after family pets who are adorned on each label.
|GRAPE(S)||Field Blend (20+ grapes)|
|FEATURES||Field blend, Low Intervention, Biodynamic, Natural, Sustainable, Vegan-Friendly|
The Region: Perhaps surprisingly, only 5% of the Dão is under vine. Often planted in forest clearings and surrounded by mountains on three sides, the high elevations and relatively low temperatures here create a slower ripening process, resulting in wines of great acidic character. The region takes its name from the river, along which most of the vineyards are planted.
The Winery: Antonio Lopes Ribiero and Sara Dionisio left their steady jobs in the art world in Lisbon and moved back to Mouraz, Antonio’s birthplace where his family has had vineyards for many generations. The land had been farmed organically before, and that’s how Sara and Antonio wished to continue. Making wine in their tiny winery, adjacent to the local village church and just a stone's throw away from the house Antonio was born in, they have deep generational ties to their village, Mouraz, and its terroir.
In the cellar, there is a marriage of old and traditional, with modern approaches. Gentle pressings, natural yeast starters, long lees contact in the wine and minimal handling are the time-honoured practices. Stainless steel tanks with temperature control and pneumatic presses represent the modern improvements. The results are clear: fresh and pleasurable wines with pure
expressions of the older grape vines from which they were sourced and distinct
transparency to the terroir they have grown up on.
The Winemaking: This 60-year-old vineyard is 100-400 metres above sea level and planted with both red and white grapes, predominantly Portuguese varieties. Farming is done biodynamically, with special care given to preserve the natural environment surrounding the vineyards. After hand-harvested fruit is brought to the vineyard, all the varieties were vinified together. Traditional foot stomping in concrete, spontaneous fermentation occurs using indigenous yeasts. The wine is then pressed into stainless steel for 5 months of aging before bottling. Chestnut flowers are used as an alternative for stabilization, keeping this Natural wine clean and stable.