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A generous red from Portugal's Dão region, with wild cherry fruit and that hint of 'garrigue' that is typical of this area's characterful wines.
Product Code: PW6741
View all products by Magnum Vinhos
Established in 2012 by a team of three experienced winemakers (Carlos Lucas, Lúcia Freitas and Carlos Rodrigues), Magnum Vinhos has its roots in the Dão region but also produces wines from Alentejo and Douro. All three had previously worked together at Dão Sul, where Carlos Lucas was one of the co-founders back in 1990. They each brought experience and expertise from previous lives in the wine industry and chose to focus on authentic wines made from indigenous Portuguese grapes. The Quinta do Ribeiro Santo ('Holy River') estate in Carregal do Sal is a small Dão property restored by Carlos Lucas. It was named after the stream which surrounds the property once owned by the local priest. Set among the pine forests typical of the region on the slopes of the Serra da Estrela and Serra do Caramulo mountains, the vineyards are farmed sustainably and certified under the Integrated Production system. There are six hectares of vineyards here, planted to local grape varieties touriga nacional, alfrocheiro, tinto cão and encruzado, amongst others, in poor granitic soils; an impressive new modern winemaking facility was ready for the 2014 vintage.
Like its neighbour Spain, Portugal has been undergoing something of a quiet revolution over the last twenty years or so. A reluctance to follow trends and plant international grapes is now paying dividends and the new breed of full-blooded, fruit-filled wines are more than able to compete on the world stage. The unique flavours that are the hallmark of Portugal's indigenous grape varieties have become its trump card. Vinho Verde, sometimes spritzy and youthful and sometimes made with the aim of creating a more serious white wine, is in the verdant north-west, bordering the Spanish province of Galicia. A wet and fertile area, the grapes ripen with moderate sugar levels and refreshing acidity, meaning that the wines are usually lowish in alcohol at about 10-11%. Astringent, low alcohol red Vinho Verde is also produced. Trás-os-Montes is a remote region of harsh winters and hot, dry summers in the north-east of the country is bound on one side by high mountains and on the other the border with Spain (the name means 'behind the mountains'. The schistous soils and the grapes are similar to those of the Douro. Reds are often lighter and more aromatic than those of neighbouring Douro.The Douro is one of the most beautiful wine regions in the world, and deservedly Portugal's best known, the Douro has quickly emerged to lead the way as the country's premium wine region and there is a real pioneering spirit amongst the winemakers here, port shippers included. Although there is an enormous variety of different terroirs within the Douro Valley, this is essentially a sparsely populated, hot, arid region where grapes are grown on spectacularly steep terraced slopes. Wine grapes are the same as those that go into Port. Wines tend to be high in tannin and flavour.Dão is south of the Douro on granite slopes protected by high mountains and pine forests. The region produces one of Portugal's better-known reds of the same name. Once dominated by rather lack-lustre co-operatives, the area now has a whole clutch of dynamic, small producers making elegant, approachable and enjoyable wines.Between the mountains and the coast, on fertile clay soils, is Bairrada (barro is Portuguese for clay). Better known for red wines, this is one of the only wine regions in Portugal to be dominated by a single grape variety,the tannic, high-acid baga, making wines that can be tough and astringent in their youth but which soften with age, becoming beguilingly perfumed. These days many blend baga with non-indigenous grapes to make a friendlier style, but the greatest are pure baga. The area also benefits from late-afternoon breezes which favour the production of fresh, food-friendly whites and increasingly popular sparkling wines.Beira Interior is a rather disparate region covering a vast swathe of inland Portugal south of the Douro and east of Dão. Vineyards are grown at altitude on granite soils. In the north, grapes are similar to those of the Douro while the south has a whole mix of varieties. Lisboa is a large, coastal region that runs north from Lisbon. Atlantic breezes help cool the vineyards and maintain the fresh acidity and aromatics in the mostly white wines. North of Bucelas, on the Atlantic west coast lies the strip of rolling countryside that contains nine separate DOCs under the umbrella name of Lisboa. This is Portugal's largest wine producing region in volume terms.Bucelas was the first wine The Society ever sold! This tiny DOC is one of the closest to Lisbon. It produces breezy dry whites which are popular locally.Tejo was formerly known as Ribatejo is known for good, everyday drinking wines in a range of styles from a wide range of permitted grapes. This region lies on either side of the River Tagus Lying across the mouth of theTagus river, the Península de Setúbal is a flat, sandy region with the exception of the Serra da Arrábida a short chain of mountains with clay and limestone soils. There are two DOCs here, Palmela north-east of the peninsula where the castelão grape is ideally suited to the sandy soils, and Setúbal, where a sweet fortified wine is made primarily from muscat of Alexandria.The Alentejo province stretches south from the Tagus to the Algarve and east to the border with Spain and covers almost a third of continental Portugal. Divided into seven diverse sub-regions, the undulating hills are home to many crops. Despite the challengingly arid climate here, this is a dynamic region, referred to sometimes as Portugal's 'new world'.
The varied regions of Portugal mean there is no single picture at harvest time. As in other parts of Europe, a damp spring led to widespread mildew, cooler flowering than conditions than normal, reducing yield, and summer drought. This delayed ripening and the start of harvest, and meant that September rain was welcomed more warmly than usual. Volumes are down in some cases but not dramatically.In the Douro the combination of heat and vine stress over the summer meant it was a challenging year for the DOC wines but extremely promising for Ports. In the Alentejo, harvest started about a fortnight later than usual with the double challenges of uneven ripeness and low acidity (in an area of high summer temperatures where acidity is generally not high anyway).The 2016 viticultural year in the Douro started well with a wet winter, double the rainfall of the previous year. Unexpectedly wet weather carried on through April/May causing the river to be in full spring flood and unnavigable. June and July were normal summer weather, August unusually hot with rain at the month end. Some picking was delayed until late September and finished in the first week of October. Some very fine quality Ports will be produced.
"Light, bright and flavoursome, this wine deserves a place on my repeat order list."
I would recommend this wine
"Not my usual Dao. Taste Ok but lacks real body and fruit."
"At this price, a silky-smooth bargain"
I would recommend this wine
"Fruity but rather dry and tannic to the extent that it was unbalanced. A bit disappointing."
"Not my usual Dao. Taste Ok but lacks real body and fruit."
"A delightful red which is proving very popular with friends. Smooth and very 'quaffable'. it is certainly on my re-order list. "
"Light, bright and flavoursome, this wine deserves a place on my repeat order list."
rosemurraybrown.com 2nd Feb 2019
"Unoaked red with herb
and cherry fruit aromas, initially with a soft velvety texture finishing with
gripping tannins. Made by Magnum Vinhos in Carregal do Sal, set up by
Carlos Lucas and others who met at Dao Sul winery. - Rose Murray Brown"
"Very smooth, yet with firm tannins. Nose is deep plum like a good Portuguese, but with vanilla oak. Taste is soft and muted, aftertaste is disappointing"
Mr Matthew Utting (01-Apr-2018)
"Warm yet fresh wine with structured tannins on the finish and very smooth to drink. Have included three more in the next order - would recommend."
Mr Callum Montgomery (20-Jan-2018)
"An excellent example of smooth,fresh easy drinking Dao.No tannins and a showcase of modern Portuguese wine making.Very good value."
Mr Paul Davies (12-Nov-2017)
"I have ordered and re-ordered this wine many times. It is always a delight. Rich and robust, great for BBQs but also for an elegant dinner party. GREAT value for money."
Mrs Linda Walton (21-Aug-2017)
"Very drinkable; good value."
Mr David Robinson (26-Oct-2016)
"Good body and structure. Very palatable and a good example of the quality available from Portugal."
Mr Christian Marney (23-Mar-2016)
"Dark, intense, inky, slight medicinal character. This one stood out from the crowd at last years Portugal tasting in terms of value for money. I thought I was tasting a bottle twice the price. This one seems best drunk soon after opening, when I returned to it 24 hours later it had lost some of it's vigour."
Mr Anthony O'Halloran (26-Feb-2016)
"Lots of fruit and hints of sweetness, but plenty of spice and tannin to balance it. I think this would go beautifully with pink roast beef, but complimented my slow roast lamb very nicely too. Stunning value for £7.25."
Mr David Halliwell (21-Feb-2016)
"A very good value bottle - it was already enjoyable on first opening in an easy full-bodied fruity way but with firm tannins but after I left it a couple of days it blossomed into a gorgeous sumptuous drink full of luscious plummy fruits but with a structure that demonstrates its class beyond its price."
Mr Andrew Friedhoff (14-Feb-2016)
"Fresh and light on the front palate. Peppery finish. Went very well with food (roast beef) 88/100"
Mr Andrew Swann (04-Jan-2016)
"Excellent example of 'under-rated' Portugal. Tons of fruit, velvety on the palate. Great wine at great value. We will be re-ordering!"
Mrs Linda Walton (30-Dec-2015)
"This is a great example of why Portugal is under rated when it comes to red wines. Medium body with just the right amount of tannin. Bags of flavour and very flexible; I just had it with roast chicken. Controversial? Perhaps. But it worked perfectly. This will go with a range of foods and please a variety of red wine preferences as such, one to have on stand by for sure. I wouldn't necessarily drink it on its own, but that's only because of the strength. Any normal person would not worry about such things and dive in."
Mr Tom Watts (22-Nov-2015)
"This fat little bottle of wine is fine for the price, but a little austere for a Portuguese red. I've tried a few bottles of it as I thought perhaps I was missing something. The first glass holds great promise, with rich licks of liquorice. I expected the wine to then open up with time and air (even when decanted) into something quite special, but it remains stubbornly closed. Nice, but not a favourite."
Mr Kevin Barry (06-Oct-2015)
"Really great wine for the price, has depth and flavour of wines twice the price. Cheaper than what I would normally buy however I ordered a few wines at this price range to try to find something decent and this was by far the best, will be ordering more."
Mr Jonathan Woodward (06-Sep-2015)
"Took this to a dinner party and it got good reviews all around. Distinctively Portuguese and pleasurable drinking. Recommended at this price."
Mr Daniel Chaquico (26-Jul-2015)
Square Meal (8th May 2016)
boisterous and juicy youngster packed with flavours of red berries with
smoky, herby overtones, and something of the cool freshness that granite
soils seem to bring to a wine. All the better for an hour's decanting before
- Simon Woods
Decanter (24th Feb 2016)
"This unoaked number
has bags of damson and cherry fruits on offer. A blend of touriga nacional,
alfrocheiro and tinta roriz, it's a modern version of the traditional Dão red.
Supple and vibrant, it has refreshing acisity and grippy tannins with a herbaceous
hint on the finish. - Christelle Guibert"
JancisRobinson.com (9th Dec 2015)
"Unoaked. Very dark
crimson. Huge concentration and seriousness for the money. Structure and polish
– not remotely like the old Dãos. Well-managed tannins. Sweet fruit. Very good
value. 16.5/20 Jancis Robinson"
The Times (21st Nov 2015)
"The Times Top 100
Winter Wines: Anyone sipping this lush, inky, herb, sloe and blueberry-packed,
unoaked red with pulled pork or roast pork belly will have a great time. - Jane MacQuitty"
The Observer (8th Nov 2015)
blends are every bit as good as [the Douro's]. They tend to have more of a
twang of cherry-like acidity and freshness, with the fruit a shade redder, and
with a streak of herb to go with touriga’s trademark floral character. - David Williams"
The Scotsman (7th Nov 2015)
"Really enjoyed the
damson and cherry fruits of this wine (and the price). Bursting with succulent
fruit (the kind of dark luscious fruit you find in port), firm tannins and a
dusty earthy finish so typical of Dão. Another good example of modern Dão,
here with an enticing mellowness from a bit of bottle age. - Rose Murray Brown"
thewinegang.com (3rd Nov 2015)
"What a lovely wine
this is for the price – unoaked to show off the pure fruit character, with a
touch of violets, lavender and rosemary adding aromatic interest to the bright
red cherry, plum and blackberry, and with a refreshing streak of acidity and
supple, gently grippy tannins for combining with duck and lamb chops. 88/100"
"Enjoyable BBQ wine (lamb kebabs). Rather syrah-like - spicy and herby but not the fruit-forward wine I was expecting. Seemed to have some oak but not sure where this could have come from. Good value."
Mr David Bricknell (27-Jul-2014)
"Very dark colour gives a hint of the pleasure to come. Wow, what a flavour! From the first sip, this is tremendous."
Mr Wilfrid J Underwood (31-Dec-2013)
"Boxing day 2013. Three WS members together doing what WS members do best. Introduced by brother in law Nick as a possible good try. He was absolutely right. None of us had tasted it before and all enjoyed enormously. Great value. Surprised by the smoothness and depth not knowing Portuguese wine. All agree we will be buying more."
Mr Simon Mountford (26-Dec-2013)
Financial Times (2nd Nov 2013)
"Portuguese wines are routinely underpriced. This unoaked Dão may not be the most traditional but offers stunning value without sacrificing Dão’s appeal and ageability. (One of Jancis Robinson's favourite wines under £10)"
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
Alcohol by volume%
Units per standard bottle
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
It is generally accepted that alcohol levels in wine have been increasing in the last 20 years. There are many reasons why, but the single most important factor is the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most are intrusive and strip flavour as well as alcohol and we don't buy wines made in this way. In actual fact, more than half of our still table wines have an abv of 13% or less. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's main components of sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Members should refer to the wine's tasting note for a description of the style and fullness of the wine.
The Society is committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows them to make their own informed choices. An additional figure is beginning to be used on labels: the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content. Thus a 13% wine in a standard 75cl bottle will have 9.7 units of alcohol. All new labels of Society and Exhibition wines will include this information. drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.