THE ALGARVE – Hotspots and Highlights

A Wine and Travel Week Post-Tour 2025

Part Two

THE GOLDEN HOUR

Founded at the beginning of the 19th Century by the Count of Silves, Morgado do Quintão is run today by Filipe Caldas de Vasconcellos – in fourth generation. Production levels have increased from 2.000 to 20.000 bottles in just four years, further investment made in Wine-Tourism with the Winery now a popular location for Events and Festivities in the Algarve.

The Estate is dotted with centuries old olive trees. These cast lengthy shadows at sunset and are surrounded by hectares of vineyards, seemingly in the middle of nowhere. On arrival, the sound of birdcall in the distance and on departure, the last rays of orange sun were sinking beneath the horizon. The Golden Hour as they call it here, and the perfect time to enjoy Portuguese hospitality.

Our host and Resident Winemaker Joaquim Imaginário discovered his own passion for Viticulture back in 2003. A wine journey which, as a student, was to take him as far afield as New Zealand and California. In his role at Morgado do Quintão, Joaquim is responsible for the vineyards, their care and of course, for vinification. During our stroll through the old vines, planted on predominantly sandy loess and shell-laden limestone, his passion is obvious.

Common, and accepted practice in Portugal is the engagement of a Wine Consultant. Despite Joaquim`s experience and talents, also his efforts, the Estate enjoys the expertise of award-winning Winemaker, Joana Maçanita and it`s Joana`s name, not Joaquim`s, which appears on the wine-label.

Joking aside, I`m not sure I`d like a colleague`s name under one of my articles, especially if I’d done all the groundwork.

Joaquim shrugs. Humbly, but with a wink of the eye he says “that`s the way it is here in Portugal, and anyway, I too, play the same role at another Estate”.

Viticultural development in the Algarve moved in leaps and bounds around 15 years ago, when a handful of winegrowers rightly recognised the area`s true potential. This also led to an increase in the region`s Wine Tourism Sector, not just it`s Golf Courses. International grape varieties such as Sauvignon Blanc were introduced, hand in hand with the renaissance of indigenous grapes and the rejuvenation of ancient vineyards.

At Morgado do Quintão, the focus lies on Crato Branco, Castelão and Negro Mole, also known as Algarve`s black velvet, although you`ll also find whites and rosés made from the same variety. Vinification methods fuse the past with the present, to include fermentation and maturation in 150-year-old clay Amphorae, French oak casks and stainless-steel tanks. Skin-contact, micro-oxidation and long periods of maturation enhance complexity and texture, enabling here too, a variety of wine-styles. 

With the table now laid, we enjoyed a jovial and informative tasting with Joaquim, who deserved far more time than we regrettably had left. Sara was watching the clock and driver João chomping at the bit. Our tasting included:

White Amphora '23: Crato Branco, fermented spontaneously, aged for 6 months in clay Amphores, pale golden yellow in colour, fresh salty minerality and a good choice with the cheese.

White Old Vines ' 22: hand-picked Crato Branco from 50-year-old Vines (Roupeiro), whole-bunch pressing and temperature-controlled fermentation. The combi of oxidative winemaking and the use of stainless steel and wood (50/50) lend complexity and texture to this crisp acidic white. Easy competition for oily fish dishes such as the local sardines.

Clarete '22: hand-picked Negra Mole, crushed by foot, 5-day temperature-controlled maceration pre fermentation in stainless steel. Aromas of strawberries, raspberries and violet, slightly spicy on the palate and my personal favourite of the three, particularly with the regional fayre we enjoyed as accompaniment.

To the whole Team, particularly for your time Joaquim, many thanks. We thoroughly enjoyed ourselves.

In the Algarve, all roads lead to wine and if it wasn`t for the fact that it´s already sold-out, I would have suggested you set off on the following trip: https://www.roadstowine.com/en. The Algarve`s very first Hop-on-Hop-off Winery Bus-Tour takes place in May and includes all estates mentioned above. The Tourism Bureau Homepage is updated frequently though, so be sure to pay them a visit before you set sail.

SURPRISE, SURPRISE!

Having said our good-byes to Joaquim & Team, a wash and brush-up was long overdue.  Not though, on Sara`s Itinerary. João put his foot down and 20 minutes later and feeling slightly worse for wear, we arrived not at our own hotel, but at different 5-star establishment for dinner. This time, even Sara was in for a surprise. I don`t know what she`d planned, but Business Development Manager Daniel Simão at Vila Vita Parc Resort, had something very special up his sleeve.

BESPOKE BLISS

Blissful it is, no doubt about that, and our evening experience nothing less than Tailor-Made.

At Vila Vita Parc Resort the Sky is the Limit. Whether you`re there for leisure or looking for an activity packed vacation, the resort has something for every taste. Talking of taste, they also boast an impressive number of restaurants, offering high-quality cuisine in beautifully designed spaces.

Of the 7 bars and 12 restaurants available, even the most demanding of Connoisseurs will be spoilt for choice. Whether Mediterranean Cuisine and fish specialities tickle your fancy, or Japanese Teppanyaki, be sure you stay long enough to try them all.

MIND THE STEP!

Daniel gave us a flying tour of the premises, to then lead us down exactly 47 steps (I counted) to the magical world of Cave de Vinhos, where Sommelier Rui and Trainee Hugo eagerly awaited our arrival.

Nearly 9 metres below the resort lies an incredible private collection of Wine Wealth with over 11.000 bottles. A true stairway to heaven, but not only for Wine-Lovers.  Cave de Vinhos was built from solid clay bricks, some of those over 150 years old and imported from as far afield as Egypt, Austria and Greece. Together with the cellar`s depth, the natural building materials provide for an optimal aging environment in which to store world-class wines. And according to Rui “they are all good wines” 😉 which I didn`t doubt for a minute.

The Wine-Cellar was built back in 1995 and is open only on appointment. Dining there you`re centre stage and waited on Hand Foot and Finger by an incredibly professional and attentive Team. I could have happily aged a little longer there myself.

Chef de Cozinha João Sousa, who recently returned to the establishment after a period elsewhere, oversaw operations that evening. Together with colleagues Rui and Hugo the team presented a selection from the Dining Experience Menu, beginning with regional Petiscos (Tapas), fresh bread, olives and olive oil.

Visiting guests may either make a personal choice from the extensive Wine-List, or as in our case, leave that to the experts. I include a list of the carefully selected wines accompanying our own Carte du Jour, kicking off with:

Hibernus Grande Cuvée Millésime 2018 Brut Nature Espumante: a sparkling assemblage of Chardonnay, Arinto and Baga grapes by wine-creator, José Carvalheira from the Bairrada region of Portugal. Crisp, mineral, 24 months lees contact, notes of citrus, peach and buttery brioche, well integrated acidity and a fine mousse.

Ramalhosa Dão DOC Encruzado 2022: Encruzado grapes grown at high altitude, aged in small casks for just 6 months adding complexity to this fresh and full-bodied white. Delicate citrus and floral notes with a lengthy mouthfeel - ideal for food-pairing.

João Clara Negramole Reserve Red 2020: Negra Mole, the Algarve`s answer to “Pinot Noir and exceptionally versatile.

Vinified in stainless steel, aged for 18 months in French oak and 14 in the bottle and signed by: Wine Consultant Joana Maçanita and Winemaker Rui Cruz.

A Pale ruby red, aromatic notes of red currant, a hint of pepper and spice, persistent tannins, with 15% abv., excellent with the beef.

THE GRANDE FINALE

Both the Kranemann 2009 Vintage Port Wine opened using the Port-Tong Method and the 30-Year-Old Tawny Port by Kopke, paired beautifully with what was unassumingly described as Orange Pudding on the menu.

Now, you don`t normally need to be an expert to open and decanter a bottle of Vintage Port, but admittedly, there are some things you really should leave to the experts. 

Heated Tongs, a method invented in the 18th century, are applied to the neck of the bottle, below the cork and above the wine level. The drastic change of temperature, then heightened by applying cold water to the bottleneck, causes the glass to crack.

Following careful removal of the glass “bottle-top” including the cork – which should stay intact and particularly important if an old vintage and porous, the wine may then be decanted in the usual fashion.

TEAMWORK

A memory-making, educational and inspiring Algarve experience came to an end. A special mention to the gentlemen seen here from left to right: Sommelier Rui Fernandes, João Sousa, Sommelier to be – Hugo Conceição and Daniel Simão, but of course to the whole Team at Cave de Vinhos - a massive thank you. Our visit to Vila Vita Parc Resort was not only a highlight, but the evening dinner a grand surprise, even for Sara!

High time for bed, the twilight zone approaching and for some strange reason, the stairway curvature appeared to have been modified during our stay: on ascension, there were now just 46 steps – and counting …

ROCK CLIMBING & OTHER ACTIVITIES

A visit to the Algarve can`t possibly be complete without a visit to the beach and the weather gods were in our favour, at least in the morning. Itinerary aside, our first beach-hopping target included some desperately needed exercise: more steps, this time at Algar Seco.

Following an INSTAGRAM-worthy production overload, we ascended an XX number of steps (not counting this time, as trying to ignore the fact that I`d be going back the same way), to finally land on the famous and golden Algarvian sands. In an attempt to produce some Beach-Art for Sara, I failed to see the oncoming waves and got a real soaking, but jeans sit better when wet and saltwater soon dries – like cardboard.

At Nossa Senhora da Rocha we met a couple of real-life Portuguese fishermen, although I think they were beginners as their bait-handling talents needed improving. Perhaps this was the reason our lunch-time restaurant - Restaurante Ramires - specialised mainly in chicken - not fish.

At Lagoa dos Salgados, a coastal lagoon and paradise for Birdwatchers, we didn`t spot the Greater Flamingo nor did we see any Squacco Heron, but we did have a close encounter with some very hungry Ferruginous Ducks and Caspian Tern. But I think they`re still fine.

Restaurante Ramires had lots to choose from on the Menu, where we ate A La Carte and perhaps a bit too much. In addition to a long list of commendable highlights, we also took a little extra body-weight home!

(ON) OUR LAST LEG (S)

Regrettably our final destination, it was with a little sadness that we arrived at Quinta do Canhoto. Barrocal, is the geographical region of the Algarve and lies between the coast and the Monchique and Caldeirão mountain ranges.

Here coastal limestone meets clay and loess, where a large spectrum of shrubs and trees have adapted to soil and the predominantly hot, dry weather conditions. Not only do an abundance of native vines feel at home here, but also almond, fig, carob and olive trees, as we found out at Quinta do Canhoto.

Water, or rather the lack of it, can be a problem in hot vintages, but this Estate has taken precautionary measures. Several water-retaining facilities have been installed, filtered with the assistance of impressively sized Japanese Koi (Carp).

Sofia Gabriela Lobo – Wine Educator and Wine-Guide, in charge of Wine -Tourism at the Estate, showed us around the whole premises including Vineyards and Cellar.

This was followed by, yes you`ve guessed it, our final Wine-Tasting, before we set off for the airport. The ideal opportunity too, to express our thanks to Sara and João for their incredible input and Algarvian hospitality.

ESQUERDINO

Quinta do Canhoto is a family of left-handers as depicted on their label-design and as they say themselves, their very own seal of quality. Tradition and knowledge have been passed down from generation to generation, with a wine-history dating back to 1875. In 2007, a rethink caused the family to halt sales to the Adega Cooperativa de Lagoa, as was quite common at the time, and begin their own journey. Now marketing their wines under one brand, they are also doing their fair share for Wine-Tourism. A good decision all round: the results speak for themselves.

THE LAST SUPPER

Antão Vaz & Crato Branco Esquerdino Reserve, 2023: a dry Reserve and limited edition. A combination of Antão Vaz (40%) and Crato Branco (60%) harvested by hand and fermented as one. Aromatic, citrus notes of orange and peach, with a touch of the exotic.  Mineral, fresh and well balanced.

Esquerdino Rosé Colheita Selecionada, 2022: 100% Touriga Nacional. A unique and elegant Rosé, with a fruity and fresh finish. Probably the perfect pairing for Mediterranean cuisine.

Esquerdino Tinto Colheita Selecionada 2022: a full-bodied assemblage of Touriga Nacional, Syrah, Alicant Bouchet, Cabernet Sauvignot with a beautiful ruby-red colour in the glass. Persistent, ripe red fruit aromas on both nose and palate. A typical Terroir-Wine, pairing well with hearty dishes like stew, oily fish or spicy rice. And it goes without saying, that we didn`t go hungry here either.

A FINAL WORD

Harmony within a group is any host´s Best Case Scenario. It plays such an important role in the success of the trip and future promotion. Three full days in the Algarve were packed with charm, great people, warm hospitality, good food and wine, yet the Experience we enjoyed as a whole. So on behalf of my colleagues, who`s company was fab, Team #ATGAIL says THANKYOU Sara, for this memorable trip!

Gents: Tomaz Martinek - Slovenia, Ulrich van Stipriaan – Germany - East, Victor Barros Brasil. Ladies < 35: Maew Anantasiripat, Thailand, Lauren Logemann, Texas. Ladies > 35: Gail Treuer, UK/DE

Fotocredits: Gail Treuer