The 2015 vintage was awarded 88 points and Recommended status by Decanter (www.decanter.com) in their June 2017 edition review of Duoro Table Wines (see blue link below).
Casa Ferreirinha Vinha Grande Douro 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. Purchased by Sogrape in 1987, 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 Luís 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.
The selected grape varieties were sourced from the Quinta do Sairrão estate located at a high altitude in the Cima Corgo region. The mountainous vineyards here have schistous soils with vines planted either in vertical rows or on traditional "patamares" (terraces). The selected plots are ideal for optimal maturation thanks to the hot days and cool evenings bringing out the fresh fruit character of the grapes.
The 2016 season experienced a dry and mild winter. Strong and persistent rainfall from the end of winter continued into spring, accompanied by periods of low temperatures. These factors affected flowering in lower-level zones, with high rainfall reducing the quantity of grapes produced. Summer was mild, with some spikes in temperature, and nights were generally cool. These conditions contributed to a long and balanced maturation, giving high quality fruit.
The grapes were hand-picked and selected in the vineyard and on arrival at the estate's own winery. They were then destemmed and gently crushed in a pneumatic press. Vinification took place with skin maceration in order to extract the right aromatic qualities. The must was gently pressed and transferred to stainless steel tanks and French oak barrels at controlled temperatures of 14ºC-18ºC. The wine was subject to bâtonnage and following completion of fermentation, was matured for eight months.
This wine was made using Viosinho 45%, Arinto/Pedernã 30%, Gouveio (Verdelho) 10%, Rabigato 10%, Códega 5%.
This wine is golden in colour with an intense aroma of white peaches and tropical fruit. Floral notes, subtle minerality and well-integrated oak. On the palate, this wine is full-bodied with a lively acidity and good length on the finish.