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Founded in 1918, Po\u00e7as J\u00fanior is one of the few Portuguese-owned Port companies still in the hands of the original family. Port is still their main focus, accounting for 80% of their revenue, with an emphasis on tawnies. But Douro table wines are an increasing slice of Po\u00e7as\u2019 business. Their first Douro table wine was the Coroa d\u2019Ouro 1990, which was early on in the Douro revolution that has seen increasing attention given to these new, more ambitious table wines.<\/p>\n
They source from three\u00a0Quinta, covering all three Douro subzones: Quinta das Quartas (2.5 ha, Baixo Corgo), Quinta de Santa B\u00e1rbara (33 ha, Cima Corgo), and Quinta de Vale de Cavalos (51 ha, Douro Superior). I tried four wines from the range. I like the freshness here: they are very drinkable, and don\u2019t show any trace of over-ripeness. But I found the oak handling a little intrusive on some of them. Still, they\u2019re really nice wines moving in the right direction, and they speak of the terroirs that gave them birth. With a bit more fine-tuning, this could be an interesting project.<\/p>\n
Po\u00e7as Coroa d\u2019Ouro 2014 Douro, Portugal<\/strong> Po\u00e7as Vale de Cavalos 2014 Douro, Portugal<\/strong> Po\u00e7as Reserva 2014 Douro, Portugal<\/strong> Po\u00e7as Reserva Branco 2015 Douro, Portugal<\/strong>
\n13% alcohol. Supple, fresh cherry and raspberry fruit with nice brightness. There\u2019s a fine-grained, stony structure here. I like the freshness and purity to the fruit. It\u2019s vivid and bright with nice focus and presence, and it\u2019s really drinkable, avoiding any hint of over-ripeness. 89\/100<\/p>\n
\n14% alcohol. Selection from the Douro Superior, aged 8 months in French oak. Nice sweet fruit here with some freshness to the cherry and raspberry notes. Nice structure and focus, but there\u2019s a little sweet vanilla oak intruding a bit (just a tiny bit, mind). The fruit is fresh and bright, and there\u2019s lots to like about this wine. 88\/100<\/p>\n
\n14% alcohol. This comes from Ervedosa in the Cima Corgo, and it spends 12 months in French oak. Structured and with good concentration, and also nice freshness. Sweet blackberry and black cherries. Slightly lifted nose with some damson alongside the floral cherry fruit aromatics. Some tarry, spicy notes on the finish. This is an attractive, balanced wine that probably needs a couple of years for the oak to settle down a little, but the slight volatile\/oxidative note (and this is only slight: I\u2019m being picky) makes me think it might be best drunk soon. Overall, though, it\u2019s really appealing and captures the essence of the Douro well. 90\/100<\/p>\n
\n13.5% alcohol. Blend of C\u00f3dega, Rabigato, Gouveio, Viosinho, fermented in stainless steel and then aged in barrel. There\u2019s some sweet fruit here, with notes of grapes and herbs, and also a cedary, spicy character presumably from the oak. Nuts, tangerines, spice and lemons. Not particularly integrated. 86\/100<\/p>\n