Central Portugal - Bairrada

Answer 1

History

18th: tannic reds from Bairrada very popular in Britain and sometimes blended with Port from Douro -> Marquis de Pombal ordered the uprooting of all Bairrada’s vineyards in 1756. It took 2 centuries to recover.

• 1970-80s: DOC and EU entry

Topography

• Directly west of Dao DOC;

Heavy clay soils (Bairro in Portuguese)

• Damp & rainy maritime climate. High vintage variation.

Answer 2

Reds (70% of production)

1. Baga (2/3 of production)
2. • Vigorous variety, resistant to powdery mildew that ripens late and has a tendency to rot
3. • Deep coloured, hi acidity, hi tannins wines w restrained fruit intensity
4. • Tannins can be astringent if fermentation w stalks as still quite common.
5. • Good years -> ageworthy top reds;

Others: Touriga Nacional, Cabernet Sauvignon & Merlot

Answer 3

Whites (30% of production)

1. Bical

• Local white grape
• High acidity nutty flavoured wines

Answer 4

Viticulture

mainly Smallholdings

Winemaking/Styles

Reds traditionally fermented with stalks (-> harsh tannins). Require decades to be approachable
• New style less tannic, hi in acidity with bell pepper and berry flavours. More immediate consumption.

• 0.25m hl/yr
• Key producers:

oCaves Alianca – 10m btls/yr

• One of the largest family wineries; restructured since 90s with Michel Rolland as consultant