Вина Quinta de Saes с доставкой в Израиле

Encruzado is widely regarded as Portugal’s finest white grape, and in the cool granite soils of Dão it produces wines of remarkable precision and longevity. Quinta de Saes showcases the variety in a style that combines vibrant citrus and white orchard fruit with delicate floral aromas, a pronounced mineral backbone, and the freshness that has become the hallmark of the region. Fermentation and maturation in used French oak, together with bâtonnage, add subtle texture and complexity without overshadowing the purity of the fruit. The 2023 vintage is elegant rather than powerful, offering notes of lemon zest, grapefruit, ripe pear and white peach, complemented by hints of wild herbs and crushed stone. The palate is tense and vibrant, balancing crisp acidity with a silky, almost Burgundian texture and a long, saline finish. While delicious in its youth alongside seafood, grilled fish or creamy poultry dishes, it has the structure to evolve gracefully over the next 5–10 years, developing greater richness and complexity.

The LR (Late Release) bottling represents a more patient expression of Encruzado. Extended maturation before release allows the wine to integrate its fruit, acidity and lees-derived texture, revealing the variety’s exceptional capacity for bottle ageing. Produced from mature vineyards rooted in Dão’s granite soils and fermented with indigenous yeasts, it emphasizes precision, minerality and understated elegance rather than overt oak or fruitiness. Compared with the regular Encruzado, the LR 2022 is deeper and more layered. Aromas of ripe pear, quince, citrus peel and white flowers mingle with subtle notes of toasted nuts, wet stone and umami. The palate is concentrated yet remarkably fresh, combining creamy texture with vibrant acidity and a long, mineral finish that recalls top-class white Burgundy while remaining unmistakably Portuguese. It is an outstanding gastronomic wine, pairing beautifully with lobster, turbot, rich shellfish dishes, roast poultry and aged cheeses, and it should continue to gain complexity over the coming decade.