Puro Tinto follows the path begun by ‘J’ using the same old vineyard, the red grapes from the old mixed variety ‘José de Sousa Vineyard’ planted in 1952/53. It also is produced by foot treading in lagars, with 30% addition of stems, and 100% fermentation in talha. Where it significantly departs is by following Vinho de Talha DOC certification after St. Martin's Day and maturation in large 600-liter Portuguese chestnut barrels.
12.5% Vinho de Talha DOC. A classic blend of Grand Noir (50%), Trincadeira (20%), Aragonês (20%), Moreto (10%) grapes from ‘José de Sousa Vineyard’ planted in 1952/53. Fermented in talha, then aged for 14-16 months in 600-liter chestnut casks. First tasted in 2017 when young, spicy and aromatic with great purity. Concentrated, firm textures and a long, persistent finish, with pure red fruit flavors through to end. Retasted in 2019, it had matured into super-ripe, mulberry, prune, date and a mélange of dried black fruit (Grand Noir?) aromas and flavors. These roasted dried fruit characters resulting from a hot year presumably. After airing, these refocus, becoming fresher, more like dried black cherry characters. Lots of fine, firm tannins and tart cherryish acidity in the mouth driving length. The wine is a bit of a trickster because the super-ripe fruit aromas suggest a big, fat alcoholic, low acid texture, but in the mouth it shifts gears into something more linear: light-bodied and tartly juicy with great back palate length. Super-fine tannins underpin acidity. Deceptively long. A really nice wine. This was the first year of this new style and much more like the originals from the 40s than J or Mayor. (Stems from Trincadeira were used to make this wine but weren’t used after because they made the wine too peppery.) Last tasted 11.2019, previously tasted 2017 & 2018. 96