Broadbent 1997 Porto

Fonseca Porto Bin 27

Grahams 1963 Porto (Upper shoulder)

Henriques and Henriques NV Madeira Rainwater (3yr Old)

Tinta Negra Mole. Soil: mixed volcanic (basalt, tufa). Harvest: mid-August to early October; hand-harvested. Fermentation: some whole-cluster; fermented in stainless steel with native yeasts. Elevage: 90-day estufagem, followed by aging in balseiro (large cask) for a minimum of three years.

Infantado 2016 Porto Vintage

Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling 7.5 hectares on poor schist soils—the vines are 50 years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with 77-degree wine brandy. The wine is aged for 2 years in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. The 2016 finished at a modest 19.5% alcohol and 72 g/liter RS. In the glass, the wine shows a beautiful red/purple plum in color. The nose is full of fruity cassis and smoke, anise, fennel, and cherry. After a moment, you can detect a subtle aroma of sweet cocoa. The palate is generous, with bold flavors of plum and black cherry, plus a refreshing edge of bitter herb. Plump in structure, cut by a dash of medium acidity. A lovely dose of simple and elegant sweetness, as well. A long finish ends with an essence of dried cherries and espresso. This is a port for all drinkers - complex and tasty!

Quinta do Infantado 2011 Porto Colheita Tawny

(Arrives 4/6) Old-vine field blend of over twenty varieties, made in the best vintages rather than from a blend of vintages. The Infantado Colheita is always a superb wine, a bit more distinctive and rich than the regular 10-year.  It comes from exclusively Class A parcels (Vale de Moinhos and Castelos) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with seventy-seven-degree wine brandy. The wine was aged for ten years in a combination of very old tonel or balseiro (tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation) and the classic Port pipa (550-liter horizontal casks with thinner staves that promote oxidation). The 2011 is a gorgeous wine with a lovely fairly dark tawny color . The aromas are pure and elegant with dried red currant and raisin, rose petal, blood orange peel, clove. The palate is silky and supple with very pure focused flavors of dried fruits, earth, citrus and brown spice that continue in the very long finish which is sustained by firm acidity. This is a simply outstanding Colheita that will pair with fruit deserts and full-flavored cheeses and is a delight to sip by itself. This happily avoids the excess sweetness and brandy notes of Colheitas from the more commercial houses. Highly recommended and a bargain at the price!  David Lillie

Quinta do Infantado NV Porto Ruby

The Quinta do Infantado is a delicious "ruby" port of superb quality made from Touriga Franca/Touriga Nacional/Tinta Roriz/old field-blended red varieties. From exclusively Class A parcels (Serra Douro, Lapa, Castelos) totaling 11.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with 77-degree grape brandy. The wine is aged in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. It finishes at a modest 19.5% alcohol and 70 g/liter RS, in other words considerably drier than most rubies. The average age in bottle is 2-3 years. This is an insanely delicious everyday porto that is the best value in the US, or in Portugal for that matter...

Quinta do Infantado NV Porto Tawny

From exclusively Class A parcels (Serra di Cima and Serra Douro) totaling 12 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with 77-degree grape brandy. The wine is aged in very old pipas. A pipa or 'pipe" in English is the traditional 550-liter wooden cask used for aging, as well as measuring quantities of, port; it is ideal for tawnies, as oxidation is promoted by its horizontal orientation, smaller capacity and thinner staves (versus the thicker ones of the huge wooden tank called a tonel or balseiro used for ruby and vintage ports). Infantado tawny finishes at a modest 19.5% alcohol and 70 g/liter RS, considerably drier than most tawnies. The average age in bottle is 4-5 years. Practicing Organic Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

Sandeman NV Ruby Porto Founders Reserve

Antonio Madeira 2019 Dão A Palheira

Antonio Madeira 2021 Dão Branco A Liberdade

Antonio Madeira 2021 Dão Palhete 'Ainda'

A new and limited wine from Antonio Madeira, a promising low-intervention winemaker from the Dão region in Portugal. 'Ainda' is a traditional palhete wine, which is a field blend that sees red white and gray grapes fermented together, usually from one harvest. The flavor profile shows some of the granitic structure from the Dão soils, and also delivers loads of fresh zippy red fruit, and refreshing acidity. A perfect Summer... co-ferment, best served with a chill. //

Importer notes: A field blend of about 40 (!) varieties, 75% red, 25% white • 100% destemmed for a 4-5 day pre-fermentation cold maceration • brought back to ambient temp for spontaneous fermentation over 15 days • 8 months’ elevage in tank • unfined, unfiltered, low sulfur at bottling.

Jackpot (Ramilo e filho) 2021 Vinho Regional Lisboa

(NY Times Thanksgiving pick) This is our favorite value red in the store. A medium-full bodied red, with nice blackberry fruit and smooth tannins. A blend of Aragones (Tempranillo) and Castelao, wild yeast fermentation, and farmed sustainably.

Quinta da Mariposa 2018 Dao Vinho Tinto

Lúcia Freitas manages Quinta da Mariposa, located in Carregal do Sal in the Dao región of Portgal. The Dao is home to Portugal’s oldest varieties, Touriga Nacional and Tinta Roriz. Mariposa’s Tinto is a blend of both of these varieties and a little bit of Jaen (or, Mencia). It shows notes of wild strawberry, bramble, some brown spice and fresh herbs. JDC

Quinta do Crasto 2006 Douro Maria Teresa

Quinta do Javali 2019 Douro Clos Bonifata Branco

The Clos Bonifata vineyard is a prized site at the Quinta do Javali. Planted at 600m altitude on schist soils, the vineyard is designed as an ampitheater, and is primarily planted to Arinto and Viosinho, which make up the blend of this exceptional white wine. Fermentation is in concrete, and the wine is aged in concrete spheres (not eggs), with occasional batonnage. We were really impressed with this wine (as were our customers!) when winemaker Antonio Mendes was in town pouring his wines at Chambers Street. There was a pleasant density in the mid-palate, having just enough weight and texture to balance what is clearly a very chiseled and direct mineral spine. A welcome addition to our nascent Portuguese white section.  

Quinta do Popa 2021 Contos da Terra Douro Tinto

Sidónio de Sousa 2017 Bairrada Tinto

Baga is the great red grape of the Bairrada DOC, which abuts Portugal's Dão region and enjoys a mild, maritime climate. Sidónio de Sousa's Baga, from 90-year-old vines, was fermented whole-cluster and spent 12 months in ancient Portuguese oak. Spicy, funky aromas of wild rose, petrol, cheese rind and dark berries, with excellent acidity on the rich palate of red plums, sweet berries, and rustic earth. This is simply put an incredible deal, and one of our favorite fuller-bodied reds under $20.

Sol Real 2022 Vinho Verde

Arinto, Loureiro, Trajadura. Portugal. Sustainably-farmed wine. With a little sparkle, this Vinho Verde is light and fresh. At less than one bar of CO2 pressure, they do not quite qualify as semi-sparkling wines but do have a definite pétillance.