Antonio Madeira Vinho Tinto 2022

Antonio Madeira Vinho Tinto 2022

Antonio Madeira
$23.00

Grape: Jaen, Alfrocheiro, Baga, Touriga Nacional, and over 20 native varieties
Vintage: 2022
Type: Red

Sourced from small, biodynamically farmed plots scattered across the granite-rich foothills of the Serra da Estrela sub-region of the Dão, this cuvée captures the raw, high-elevation soul of ancient Portuguese viticulture. Crafted from a traditional field blend of young and old vines—predominantly Jaen (Mencía), Alfrocheiro, and Baga—the fruit is handled with extreme gentleness in the cellar. Winemaker Antonio Madeira relies on spontaneous native-yeast fermentation in open lagares with gentle foot treading, prioritizing low extraction to preserve pure aromatic precision. Maturation takes place over 18 months in old French oak casks, allowing the liquid to harmonize without masking the underlying granite terroir. It is bottled unfined and unfiltered with minimal added sulfur.

In the glass, it pours a bright, translucent ruby hue with vibrant magenta reflections. The aromatics are remarkably expressive, bursting with wild blackberries, red currants, crushed violets, dried thyme, and an intriguing, savory undercurrent of graphite and wet granite dust. On the palate, a "crystalline" core of high-altitude, mountain-driven acidity cuts cleanly through the ripe red berry fruit. Fine, powdery tannins frame the mid-palate with a delicate, chalky grip that gives the wine exceptional vertical structure while remaining entirely supple and weightless. It concludes with an intensely fresh, mouthwatering finish that leaves a persistent, saline trail of dark minerals, dried herbs, and cracked black pepper.

Winery

António Madeira works in the Serra da Estrela area of Portugal’s Dão, where granite soils, elevation and old mixed vineyards give the region a distinctive voice. Born in Paris to a family with roots in the Dão, he first made wine here in 2010 and moved back with his family in 2017. His small holdings are spread among villages near Santa Marinha, preserving more than 45 native grape varieties, often growing together in the same old parcels. Biodynamic farming and work with horses reflect his commitment to keeping this vineyard heritage alive.

The cellar approach is informed by growers such as Jules Chauvet, Henri Jayer, Anne-Claude Leflaive and Richard Leroy. Fermentations use indigenous yeasts, with restrained sulfur additions and aging chosen to support each wine. The Vinhas Velhas whites and reds form the core of the estate range, while individual selections explore particular vineyards. The wines combine the freshness of the mountains with the depth of old vines, placing substance and clarity ahead of a standardized varietal profile.