Julia Kemper Branco 2010 Encruzado and Malvasina-Fina are co-fermented, half in tank and half barrel fermented. The result is purposefully restrained and subtle with quince-like fruitiness married to delicate orange blossom aromas. Dense and rounded in the mouth, it offers great back palate concentration and tremendous length of flavor. Clean, fresh, pure, elegant, it is a superb wine. Selling locally for 9-10eu Tasted 10.2012
Julia Kemper Branco 2011 I tasted this co-fermented Malvasia Fina and Encruzado (vineyard blend) component from tank and it was bursting with orange blossom, fresh straw, subtle dried herbs, and fresh quince skin aromas and flavors. Visceral textures were shot through with citrusy acidiy. Such a vibrantly pure wine deserves to be bottled on its own.
Julia Kemper Branco 2011 The second component, also co-fermented Malvasia Fina and Encruzado, is barrel fermented in fine grained French barrels. Rounder, more succulent and elegant, and less edgy, this will combine with the tank componet in the final blend.
Julia Kemper Tinto 2008 13.5% This blend of 50% Touriga Nacional is thoughtfully constructed with portions of Roriz, Jaen, and Alfrocheiro, leads with a fresh, complex mix of florals, cracked black pepper and both red & black fruit characters. Entering the mouth, it is fine bodied, smooth, nicely concentrated and amply fruited, delivering great length and focus. Liner and highly aromatic, it’s modernist Dao style at its very best. Sells for 11-12eu locally. Tasted 10.2012
Julia Kemper Tinto 2009 13.5% This blend of 50% Touriga Nacional with Roriz, Jaen, and Alfrocheiro was tasted freshly bottled and may have suffered from bottle shock. Compared to the cooler 2008 vintage, I found a relatively homogenized nose with more fruit and oak showing, but less of 2008s lovely aromatics. It had beautifully focused red fruits on palate with good length and ripeness. Overall it was more commercially attractive than the 08, but for my tastes, less interesting. Given more time in bottle it may all come together. Tasted 10.2012