Tom Cannavan, sample of an online wine tasting via Zoom

Okay so that was the Visconded bourbon artisan tinto which Went down pretty well And the next line is another change of Style and a change of pace And a real change of everything actually We’ve more or less doubled in price We’ve gone back to our 2008 wine And i guess for a lot of people unless You Seller wines it’s a very rare Opportunity to taste a wine that’s 12 Years old because you won’t see this on Most Wine shelves certainly not in a you know In a supermarket Shelf i’m a wine with 12 years under its Belt already And it comes from this interesting area Called the dao The toru de tavares dao tinto So there’s the red dot in the middle of The dao region And that the kind of three regions the Two regions that straddle it this is all Part of the same big Plane this bayer plane the dao was the Highest part of The bayer altar and The dao was one of the highest regions On average for wine growing in uh In all of portugal and it’s up there in The north just South of the duro but again a little bit

Different from the duro for a variety of Reasons The region is kind of ringed by Mountains it’s it’s like a screen of Mountains that run around it And that shelters it on the west from The worst of the atlantic weather and Those Winds and those kind of cool atlantic Influences But on the east and the south it Shelters it from the worst of the Hot temperatures from the great iberian Kind of plane out to the east So it’s an area that’s got its own Little kind of um Climate Helped by the fact altitude the Vineyards planted between two and 900 Meters And you remember last week again to that Graph of the thing that’s going up the Side of the hill How the temperature average temperature Dropped by three quarters of a Degree centigrade for every 100 meters Elevation So there are vineyards here that are Going to be a good six Seven degrees cooler on average at the Top than the ones at the bottom The region is basically a big granite Plateau And granite is one of those interesting

Vineyard soils And the same soil that’s in beaujolais Interestingly enough uh I think it was gordon made the point in The last wine that it tasted a bit like Beaujolais It came from granite soils granite Retains freshness Retains acidity these vineyards have a Big Diurnal shift because of that altitude The iron shift scientific term really For the difference between day And night temperature you know if you’re In the tropics the temperature Will hardly fall overnight it’ll still Be steamy hot If you’re in the mediterranean the Temperature of its 30 during the day Might come down to 17 or 18 at night If you’re here in this high altitude More continental climate Footage really it might still come down To eight or nine Overnight and that’s good for retaining Acidity in grapevines So all of those things granite soils Altitude shelter from the worst elements The extremes of weather And the diurnal shift all very good for Retaining acidity And that’s one of the things that people Tend to love about wines from the dao Valley

Is that it has good acid a slightly Less big and muscular style than the Alan tajo typically And although we have to remember this Wine is eight years old So you wouldn’t expect it to be feeling Really fresh and young and vibrant That’s not the point Of a wine like this and aging a wine Like this The man who makes it tavares de pina Is a little bit of a character The vineyards are all organic he’s very Much into ecology And sustainability and the whole Ecosystem around his vineyards The estate if you like is called uh Quinta de boe vista quinta in portugal Is just the wine farm it’s like the Chateau or the estate elsewhere So it’s called quintago vista again he Has a couple of labels But the farm is based in his family’s Farm which they’ve had For generations his soils are the Typical grit Granite and schist or slate of the Region But interestingly again he has some Marine sediments Now again that makes very very Interesting soils Um if we think for a moment of chablis The most famous soil of

Chablis is called kimerichian soil and The soil is layers of chalk Studded with old fossils of the seabed Old Oyster shells all bits of marine fossil And that’s because it used to be Underwater Well parts of johar as vineyards are Also Have this marine sediment which gives Him a little point of difference from Others in the region And can often add that interesting kind Of Mineral aspect to the wines that he Makes as i say All organic viticulture and if we have a Look specifically at his vineyards Now we can see it looks pretty untidy Because it’s not been plowed And sprayed with uh herbicides To give it absolutely flat earth between The rows Has all of this cover crop that is grown This is a kind of controversial is not The word But it’s an interesting aspect of Viticulture and Cover crops which can be grasses can be Legumes things like beans and And things like that can be can be Flowers Are grown by a lot of wine makers very Deliberately for a number of different

Reasons For one it stabilizes the soil It stops soil being eroded and washed Away with heavy rain For a second one it gets nitrogen into The soil Because the roots of these plants are Going down and adding nitrogen Thirdly it breaks the soil up naturally It gets some air get some insect life Into the soil lets the worms go down There lets things happen If you get baking solid soils in a Really hot baking region Insect life can be more or less Non-existent at times because there’s Nowhere for them to go It gets that biodiversity into the Vineyard And also in some regions it’s planted to Compete with the vines Uh vines being under a little bit of Stress Is sometimes a good thing stress because They’re not going off water not getting Enough nutrients And it forces the vine again to send its Roots deeper And sometimes cover crops are used for That reason To cause a little bit of extra stress in The vines And he’s a big believer in cover crops You can go onto his website read all

About them This wine uh a blend of Uh three grapes all Old vines giant wisdom by far the Biggest proportion of the wine Plus touriga nationale under effect now Giant Is the same grape in spain as menthia If you’ve tasted the wines from bietho Up in the top Left corner of spain made from the Mencia or manphia grape is the same Grape Quite a different recipe here for this Wine four years it’s spent In oak and big barrels of french and American oak Then he sells it for another five years Before releasing it So it’s spent really about 10 years in Total between Fermentation oak aging and bottle aging Before it releases it which is why it’s A 2008 on the market at the moment And if you think of any business That’s going to plant its crop harvest It Put the labor into making the wine and Then not make a penny profit for 10 Years it’s quite an unusual thing for Some to make a wine of this style It’s a very single-minded kind of Approach to making a wine So let’s taste it now we’ve given it the

Spiel I’ll stop sharing again and i’ll take Myself Out of the spotlight again You