Filipa Pato Post-Quercus Baga Tinto 2017 Front Label
Filipa Pato Post-Quercus Baga Tinto 2017 Front LabelFilipa Pato Post-Quercus Baga Tinto 2017  Front Bottle Shot

Filipa Pato Post-Quercus Baga Tinto 2017

Baga from Portugal
  • W&S90
  • RP90
750ML / 11% ABV
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  • RP90
  • D90
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4.3 8 Ratings
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4.3 8 Ratings
750ML / 11% ABV

Winemaker Notes

This is an easy drinking Baga wine with a fruity/spicy character, in fact it is a "throwback in time wine". As we have a lot of clay in the bottom of the valleys and in Roman times the wines where made in Clay pots, we wanted to reinstore this old tradition. The big advantage -for us- is that this way of vinification helped us a lot to understand better a lot of small vineyards as we can do a lot of mini vinifications (500 l clay pots). This way we can harvest every plot apart and vinify apart. After this you can really feel the difference in energy and character of each vineyard. Afterwards they blend together the wines they think are more suitable to form a nice and balanced Baga wine. The micro-oxigination helps a lot to put the fruity character of Baga up and helps to soften down the tannins. 

Critical Acclaim

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W&S 90
Wine & Spirits

Filipa Pato and William Wouters farm their 30 acres of vines in Bairrada using biodynamic principles, harvesting the fruit for this wine on the early side, then fermenting and aging it in amphorae. It’s complex and layered, with zesty flavors of raspberry and strawberry, rhubarb and Rosa rugosa. Bright and cool at 11 percent alcohol, this is remarkably easy to drink—but, regrettably, difficult to find, as there are only 276 bottles in the United States.

RP 90
Robert Parker's Wine Advocate

The 2017 Post-Quercus is Pato's Baga that is fermented and aged in uncoated amphorae, coming in at 11.7% alcohol. It's meant to be a lighter and easier style. The winery says that micro-oxygenation through clay amphorae helps soften the tannins of Baga. In any event, this looks like one of the best yet in the brand. Silky and refined, it is beautifully textured. Then, for this lighter-styled brand, it is also chock-full of fruit. The acidity for which the grape is known is on display too, as it cuts through the fruitiness and lifts the Baga. It finishes with a touch of earth and complexity. I'm always curious to see how these will age—it's not really the point here—but there is no reason this can't hold well for several years. The aging issue may give it a ceiling, but this is a super Post-Quercus at the moment, quite possibly the best yet in the brand. There were 1,800 liter bottles and 4,800 half-liter bottles made.

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Filipa Pato

Filipa Pato

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Filipa Pato, Portugal
Filipa Pato  Winery Image
Passion for the traditional indigenous grape varietals of Bairrada and Dão lead Filipa Pato to start her own project in 2001. This project consists of working on a total of 12 hectares of vineyards scattered in various plots throughout the Bairrada region of Portugal. Utilizing biodynamic farming practices and minimal-intervention winemaking, Filipa and her husband, Belgian sommelier and restaurateur William Wouters, produce Vinhos Autênticos Sem Maquilagem – ‘Authentic Wines Without Makeup.’
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Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white Portuguese wines of various styles.

The Douro Valley produces full-bodied and concentrated dry red Portuguese wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry Portuguese wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

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This dark-skinned, Portugese variety creates powerful red wines with great color, structure and finesse and is specially prominent in the Bairrada and Dão regions. Somm Secret—Because of its ample acidity and striking color, Baga also makes a great rosé; much of it from the Bairrada ends up in this style.

WVWPFP_PQB17_2017 Item# 528802

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