2012 Baga "Clássico" (V. Puro), very old Baga vines in Bairrada (80-100 years). It's wood-aged for 24 months (much of it used, though)...Doesn't show. Bright, with a juicy finish, acidity makes the Baga jump off the palate. Has another decade or so left, maybe more. Tannins are subdued at 13, but there are still some. This fresh and lively red is impressive. Drinks best on the cooler side. $65, 13%.

(Screwed up the label, so also one from a retail shop as pic 2)

#wine #bairrada #baga #portugal

the Portuguese wine regions gaining a foothold

Lesser-known winemaking regions in Portugal are opening the door to new consumers and unexplored markets, writes Gabriel Stone. Like a great wave off the Nazaré shore, Portuguese wine appears to have …
#wine #Portuguesewine #alentejo #Bairrada #db_july_2025_post_files #Douro #đào #Fladgate #Portugal #Symington #vinhoverde #Wine #WinefromPortugal #WineofPortugal
https://www.diningandcooking.com/2170918/the-portuguese-wine-regions-gaining-a-foothold/

the Portuguese wine regions gaining a foothold

Lesser-known winemaking regions in Portugal are opening the door to new consumers and unexplored markets, writes Gabriel Stone. Like a great wave off the Nazaré shore, Portugues…
#dining #cooking #diet #food #Portuguesewine #alentejo #Bairrada #db_july_2025_post_files #Douro #đào #Fladgate #Portugal #Symington #vinhoverde #Wine #WinefromPortugal #WineofPortugal
https://www.diningandcooking.com/2170918/the-portuguese-wine-regions-gaining-a-foothold/

Was extra motivated to open a Baga after a recent discussion. Thought this 2011 Tonel 23 would be ready. Sort of! The fruit has developed, but the wine is still fairly fierce. Add silky texture. It's a burly and big Baga. It has the depth to absorb some tannins, but tannins still pop. Better with beef, though.

It improved with air, but when will I be happiest? Plenty of time left (10+ years?) to find out; it's old school Baga. We'll see. 12.8% alcohol.

#wine #portugal #baga #bairrada