The earlier 2015 vintage was awarded 87 points and Recommended status by Decanter (www.decanter.com) in their June 2017 edition review of Douro Table Wines (see blue link below). It is subjective, of course, but we judge the 2017 to be of at least a very similar quality.
Casa Ferreirinha, Planalto Branco 2015 - June 2017 Decanter review
This producer, founded in 1952, is named after the legendary Porto matriarch Dona Antónia Ferreira. Affectionately nicknamed 'Ferreirinha' by her countrymen, the house pays homage to her memory and was the first house in the region dedicated to making light wines. It has 520 hectares of vineyard in the Douro in all of its three sub-regions: Lower Corgo, Upper Corgo and Douro Superior. The winemaking is headed up by Luis Sottomayor, who restrains the Douro’s natural exuberance to produce wines that have a freshness, like Esteva and Papa Figos, allied to a lovely depth and texture, as with Vinha Grande Tinto and Quinta da Leda.
This white blend comes from relatively high-altitude vineyards above the river Douro. The grapes were harvested by hand in the highlands and plateaus of the region and were selected for their balance between phenolic maturity and excellent freshness. The soil in the Douro Valley is schistous; a slate-like metamorphic rock that is rich in nutrients and has useful water retention properties.
2017 was a very warm and dry year for the Douro with almost every month from December 2016 to August 2017 recording below average rainfall. Average temperatures were much higher than normal, especially in the crucial spring months of March, April, and May. This meant that the vine’s growing cycle was much more advanced than usual, often being one or two weeks ahead of the expected schedule. The advanced maturation of the vines and grapes coupled with heatwaves in June and July meant that the 2017 harvest was destined to be one of the earliest ever recorded. Harvest began in the last week of August and finished in most areas by the end of September, a time when most harvests usually begin.
On arrival at the winery of Casa Ferreirinha in Vila Real, the grapes were destemmed and softly crushed. They were pressed and the must clarified by static decanting at low temperatures. This was followed by a long alcoholic fermentation at controlled temperatures between 16ºC-18ºC. After fermentation, around 20% of the wine was aged in used casks for three months, the remainder held in stainless steel tanks.
This wine is made using Viosinho 25%, Malvasia 20%, Fina Arinto/Pedernã 15%, Códega 15%, Gouveio (Verdelho) 15%, Moscatel 5%, Rabigato 5%.
This wine is lemon yellow in colour with golden lights. On the nose, intense floral notes stand out with hints of tropical fruit and earthy, slightly shrubby tones. On the palate, the wine is full-bodied with a lively and well-integrated acidity, alongside floral notes and touches of white peaches. The finish is long and fragrant.