Jorge Alves

Wine Specialist at Quinta Nova

 

"I'm working to surprise the Quinta Nova customers with different interpretations of our terroir and new wines. Restlessness is something that moves us; I'm always looking for new textures and interpretations to showcase our land." 

 

 

How did you get started in the wine trade?

A long story! In 1994, after I graduated (as an agronomist) I went to do an internship at Vertice, which at the time was a joint venture between Schramsberg Vineyards in Napa Valley and thecooperative winery in Alijó. I worked as an assistant winemaker for two years there, followed by a four-month internship in Napa Valley, a few trips to France (Champagne), and a post-graduate degree, oenology became my passion.

 

What has surprised you about being a winemaker?

Understanding viticulture and the influence of geology, climate, and grape varieties on the quality of each wine as well as controlling the fermentation and the aging process, and the great challenge of blending!

 

Provide a brief description of the winery and vineyards...

Spanning a 1.5 km stretch of the right bank of the Douro River, with a unique area of 85 hectares, where the particularities of each of the 41 plots reflect on our wines the unique identity and personality of each vintage. The original wine cellar dates from 1764 and has been completely renovated and already in full production for the 2023 harvest. A winery for the future, with concrete terraces, has been designed, taking advantage of the site’s uneven topography, 20 years after the first intervention. Inspired by the morphology of the Douro River and the natural layout of the terraced vineyards, the winery features a unique installation in the world, built in cement and developed in partnership with the Italian company CLC Srl, which for the first time has interpreted an architectural design that reflects the landscape of the Douro wine region. There are a total of 32 cement tanks of different sizes, installed on two levels. There are also two traditional granite grape presses, with three centuries of history, which have been restored. 

New technologies have been implemented - such as the monitoring system created in Portugal by Wine Grid, which this year monitored the fermentation and maturation of the wine for this year’s vintage and uses artificial intelligence to facilitate more precise, real-time management. As a result of this new investment it is now possible to ascertain the optimal moment of ripening of the grapes and increase micro-oxygenisation in the different various elements, obtaining more elegant wines that are less marked by the wood, and thereby extract the full potential of the estate’s 41 vineyard plots.

 

What is one of your favourite varietals to work with, and why?

Touriga Nacional for several reasons; it’s a native grape from our terroir, it’s the symbol of Portugal when we talk about grape varieties, and I personally really enjoy the floral element it has… the orange floral aromas that you obtain when you ferment it at moderate to low temperatures (19-21+°C) always gets me excited. Touriga Nacional has one of the best fine textures I've ever tasted; full of layers, concentration, and tension with silky tannins… the best combination!

 

What is your winemaking philosophy?

Respect our terroir and put the soul of the Douro Valley inside of every bottle of Quinta Nova wine.

 

What goals in winemaking are you still working to acheive?

Now I'm working to surprise the Quinta Nova customers with different interpretations of our terroir and new wines. Restlessness is something that moves us; I'm always looking for new textures and interpretations to showcase our land.

 

How do you know when you have a particularly good vintage on your hands?

Each year is a unique vintage, and I always treat the grapes the best way possible. But I must be honest, for me when I see the concentration, aromatics, and alcoholic (sugar) levels and phenolic ripening on the right track… I know that year is going to be good.

 

If you could make wine anywhere else in the world, where would it be?

Burgundy and probably Gevrey-Chambertin (Côte de Nuits); great wine style, and the one I try to recreate the most.

 

Do you work in the winery and vineyards in a sustainable manner?

We are in a transition as we are sustainable certified (both grapes and winery), however, we are working to become organic and biodynamic soon. We know it’s not easy, but we can always do better with fewer inputs, and ensure environmental, economic, and social sustainability, to leave a better world for the next generations.

 

How has climate change impacted your winemaking?

One of the main things is that grapes are becoming riper (14-15 % ABV) and less fresh (lower acidity). Problems found in the vineyard is that we are seeing drier berries and burnt grapes; so we try to harvest earlier to keep the freshness and lower alcohol levels. In turn we work in a gentler way with softer extractions and lower fermentations temperatures (reds 23°C and whites 12°C), we also use French oak foudres (1200L) for the aging of reds and whites (less oxygen contact), and concrete tanks (3,600-12.500 litres) for the storage and maturation of both red and white wines.

 

What are your thoughts on the perception of Portuguese wine in today's market?

Lots of work needs to be done… however, Portugal is a rising star; our classic regions are becoming more popular and trendier in several markets. The fact that we use native grape varieties is something that is appealing to consumers around the world looking for something new.

 

What are your thoughts on the perception of Portuguese wine in today's market?

Lots of work needs to be done… however, Portugal is a rising star; our classic regions are becoming more popular and trendier in several markets. The fact that we use native grape varieties is something that is appealing to consumers around the world looking for something new.

 

Demand for Portuguese wine has increased dramatically in recent years, what do believe has contributed to this?

The quality of the Portuguese wines has improved a lot. Our wines have become more sophisticated and elegant with international influence, yet without losing the regional character of the place where they were born.

 

What is your favourite restaurant, and why?

All restaurants that use local, seasonal ingredients to make traditional yet with a modern twist. Quinta Nova’s restaurant, Terraçu, is a wonderful example of what we do the best in the Douro Valley!

 

Name your desert island dish and paired wine…
Roast Lamb with Mirablis Red 2017; what a combination! The fattiness of the Lamb with the concentration, fruit, and acidity of the wine seals the perfect meal in my opinion…


What is your favourite wine, and who would you share it with?
Every wine has its own time and place to be shared with the right people. So, all the bottles I open with my family at home every Sunday, is a blessing and the best wine for me!

 

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