From the Chantada subzone in the northwestern part of Ribeira Sacra on the Minho river. Somewhat primary right now and a tad reductive, it shows an interesting mix of curry spices, black cherry, marjoram, thyme, and tarred roses. The palate is medium-bodied at most and direct, with a savory, bitter, salty, olive-like finish. This would be great with something fatty, like a pork chop. cb
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