There are wines, like friendships, capable of lasting more than a hundred years.
Some time ago, in Santa Comba Dão, I was fortunate to reconnect with dear friends I hadn’t seen in years.
Time seemed not to have weakened the bonds between us, ties that hark back to the friendships of our grandparents’ era. That connection enabled us, back then, to purchase a portion of what is now our vineyard.
We shared many special moments—the Septembers, Christmases, and Easters of our youth—spent joyfully in a region that brought together dozens of young people from friendly families. Some came from Lisbon, others from Coimbra, and we, from Porto.
Time and reunions bring back fond memories, but they also come with less pleasant news. Among the latter was the announcement that my friends intend to sell the beautiful manor house that once graced us with countless happy times.
This property would undoubtedly make a splendid boutique hotel, meeting the need for quality accommodation for those wishing to explore this enchanting region.
While revisiting the manor, I was shown a cupboard in the cellar, long forgotten due to its secluded location. Inside were dozens of sealed bottles. The bottles’ very dark glass barely hinted at their contents, though most seemed to be white wines. The labels confirmed this, as well as listing names of places we hold dear and the vintages: the most recent dating back to 1936, and the oldest, to 1912.
Certain that the wines, given their age, would no longer be drinkable, they asked my opinion on what to do with them and suggested I take a few bottles.
Back at the Quinta, I contacted our oenologist, Patrícia Santos, who immediately joined me.
Among the various bottles, we selected two vintages to sample, removing the wax seals on the 1912 and 1923 wines. With utmost care, we began the process of extracting the corks, which, to our amazement, remained intact. Even so, our expectations were modest.
As we poured the wine, we were astonished by its colour and clarity. The 1912 vintage displayed a golden-yellow hue, while the 1923 revealed a straw-yellow tone.
Swirling the wine in the glass, the legs were distinctly marked, indicating a good level of alcohol concentration.
The aromas revealed some evolution, far less than one might expect, accompanied by an admirable acidity.
On the palate, the surprise was overwhelming. The wines were remarkably structured and full-bodied, showing no signs of deterioration.
Surprisingly, the 1912 vintage exhibited greater freshness than the 1923.
In a blind tasting, one might guess the 1912 wine to be no more than 15 years old, and the 1923, about 20 years old. Both wines shared very similar terroir characteristics, suggesting they likely originated from the same grape varieties.
For us, and everyone who had the privilege of tasting these sublime wines, it was an experience beyond words—pure delight.
These extraordinary wines and their exceptional longevity are a testament to the uniqueness of this region for producing rare and outstanding wines. They inspire us to continue fulfilling the mission of our Primado project.
