That said, it should come as no surprise that one of my favorite pasttimes is to go to those regions so I can touch the vines, dig my fingers into the soil and taste the fresh juice from which those wines will be crafted. This fall, I got to do just that. For two weeks, I traveled throughout Portugal and Spain, exploring, smelling, tasting and learning everything I could about what makes their wines taste the way they do.
On this page, I will share details of my experiences, one taste and one picture at a time.
Prazo de Roriz is like the diamond in the Symington family's crown. The wine is small batch, and made from the grapes grown at the estate. The Touriga Nacional and Touriga Franca vines are extremely small-yeild, which makes for an incredibly dense, lush, layered wine. Historically, the juice went to make port, but the family has opted to channel 70 to 80 percent of this very special juice into some of the company's top wines, including their Chryseia (a joint project with Bruno Prats), $45, and their Post Scriptum $25. The least expensive wine from this vineyard is the Prazo de Roriz, $17.