WINEMAKER of the YEAR PASSA BRANCO Passa Branco Is a Crisp, Refreshing White Wine Made from Indigenous Douro Varieties

PASS THROUGH THE Douro

WINEMAKER OF THE YEAR PASSA BRANCO Passa Branco is a crisp, refreshing white wine made from indigenous Douro varieties. The Douro's high altitude combined with its schist and granite soils create ideal growing conditions for white grapes.

Varietal Composition: 50% Rabigato and 50% Codega do Larinho Soil Composition: Schist and granite Average Vine Age: 10-20 years Spanning the magnificent Douro River, the Douro DOC was demarcated in 1756, making it the world’s first official Acidity (grams/liter): 5.17 wine region. The stunning mountainous landscape is rife with glittering valleys and dramatic, steeply sloped Alcohol: 12.5% vineyards. The schist and granite soil is so hard that vineyards have been planted on terraces carved out by Aroma: Refreshing and light dynamite or, centuries ago, by hand. Palate: Zesty with balanced acidity Strikingly vast, Douro is divided into three distinct sub-zones: the pristine, uncultivated Douro Superior, the Port capi tal Pairing: Grilled vegetables, seafood and mixed of Cima Corgo, and the Baixo Corgo, the wettest and coolest of the sub-zones. Though widely recognized for its green salads Port wine production, the Douro is becoming increasingly well-known for dry, unfortified wines. These table wines showcase the rich fruit of Port but also offer a fresh minerality that make them ideal accompaniments at dinner. More than 90 grape varieties are permitted in the Douro, including the popular red varieties Touriga Franca, Touriga Nacional, and Tinta Roriz and the white varieties Rabigato, Gouveio, and Viosinho. Though modern winemaking PASSA TINTO technology and equipment are widely used, traditional methods such as foot-treading and hand-harvesting have Made from a blend of indigenous Douro varieties, subsisted due the Douro’s difficult terrain and geographical isolation. This duality is partly responsible for the unique Passa Tinto is a gorgeous every-day wine that and complex character of the region’s wines. maintains an elusive balance between complexity and approachability.

Varietal Composition: 45% Touriga Franca, 45% Tinta Roriz, and 10% Touriga Nacional Soil Composition: Schist Average Vine Age: 32 years Aging: 30% for 12 months in used French barriques, 70% in stainless steel tanks Acidity (grams/liter): 5.2 Alcohol: 13.5% Aroma: Elegant and soft nose Palate: Red berries and plum with good acidity and soft tannins Pairing: Red meats, hearty soups, lentil and bean dishes

PASSADOURO TINTO Sourced from vines ranging up to 60 years old, this plush red is aged for 18 months in French oak bar - History riques. Well balanced, it has flavors of sweet spice and minerality with soft tannins.

Varietal Composition: 30% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz and 20% Old Vines Soil Composition: Schist Average Vine Age: 32 years Aging: 18 months in French oak barriques Acidity (grams/liter): 5.3 Alcohol: 14.6% Aroma: Dark fruits and blackberries Palate: Ripe plum with sweet spice, mineral undertones and soft tannins Pairing: Red meats, game, stew and other hearty dishes PASSADOURO RESERVA This wine is sourced from a 70-year-old field blend in the schistose Passadouro vineyard. The blend consists of over 30 BeHind tHe indigenous varieties including Touriga Franca, Tinta Roriz, and Touriga Nacional. The wine is foot-trodden and fermented in a traditional granite lagar and aged in 50% new French oak for 18 months. The exceptional quality of this wine earned its “reserva” designation from Douro’s wine regulation body, the Instituto dos Vinhos do Douro e Porto (IVDP). Varietal Composition: 80% Field blend, 15% Touriga Nacional, 5% Touriga Franca Jorge Serôdio Borges Soil Composition: Schist One of Portugal’s most Average Vine Age: 71 years Aging: 18 months in French oak barriques Internationally acclaimed winemakers Acidity (grams/liter): 5.2 Alcohol: 14.8% Aroma: Black cherry, plum and sweet spice Born in Porto, the second largest city in Portugal, Palate: Rich and impressive, with well-integrated tannins, good acidity and a long finish Jorge was raised in the trade among the vineyards Pairing: Red meats, hearty gravies and stews and and estates of the Douro. Given his upbringing and winemaking pedigree, it was aged cheeses

PASSADOURO RUBY RESERVA PORT only natural that Jorge would one day enter the family business. Prior to This Ruby Reserva Port is foot-trodden and fermented in a receiving his degree, Jorge developed his skills at Quinta do Fojo and Quinta da traditional granite lagar. It matures for five years in 40-year-old Portuguese oak; this extended aging period results in an Manoella, both family-owned wineries in the Douro that have received a number exceptionally complex Ruby Port. of accolades for their innovative table wines. Upon completing his studies at Vila Varietal Composition: 20% Touriga Franca, 20% Tinta Roriz, 20% Touriga Nacional, 20% Tinto Cão and Real University in 1999, Jorge began working at Quinta do Passadouro. Dieter 20% Tinta Amarela Soil Composition: Schist Bohrmann, a Belgian entrepreneur who has wineries in Average Vine Age: 30 years Aging: Two years in old Portuguese oak barrels Champagne, Burgundy, and the Mosel and whose family had Acidity (grams/liter): 4.7 owned the property since 1991, soon entered into a Residual sugar (grams/liter): 104.7 Alcohol: 19.5% partnership with Jorge, naming him Director and Head Aroma: Intense, ripe red fruits Palate: Full-bodied freshness Winemaker at Quinta do Passadouro. In 2009, Jorge was Pairing: A perfect dessert wine, with chocolate, pastries or just serve it on its own named “Winemaker of the Year” by The Wine Magazine,

Portugal’s top wine publication, and was honored at the

British Virgin Islands Winemaker Dinner hosted by

Richard Branson. History

Founded in 1991, Quinta do Passadouro is located on the left bank of the sparkling Pinhão River in the Douro Valley. The Jorge's underlying philosophy is to achieve balance with ripeness. Of impressive property is owned by veteran winemaker Jorge Serôdio Borges in particular importance is the retention of good acidity levels. He cites the partnership with the Bohrmann family. This sprawling property in the heart of the tannic nature of many of the indigenous varieties as perhaps the biggest Douro consists of two different vineyards: Quinta do Passadouro and Quinta do Sibio. challenge, but one that Jorge is well equipped to handle. As a result of his Each vineyard boasts old vines up to 60 years old and a variety of indigenous ruthless green harvesting techniques, he may lose up to two-thirds of his grapes, including Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão, and Tinta Bar - grapes, thus ensuring the optimal skin-to-juice ratio at harvest. Through roca. Throughout the past few years, Jorge Serôdio Borges and his team have invested meticulous vineyard management, Jorge is able to cultivate fruit with the in modernizing the vineyards by installing state-of-the-art winery equipment, which necessary acidity that also reflect the character of the terroir. has taken Quinta do Passadouro to the next level in terms of quality and production. in tHe

PASSADOURO B RANCO 91 Pts "Top 100 Values of 2013" Wine & Spirits - June 2013 (Vintage 2011) Its particular floral spice reminded several sommeliers on the panel of savignin from the Jura, the wine light and buttery... focused on a core of pure citrus fruit.

PASSA T INTO 88 Pts "Best Buy" Wine & Spirits - April 2014 (Vintage 2011)

89 Pts Wine Advocate December 2012 (Vintage 2010) “Rather full bodied, this shows nice depth for the regular Tinto in a questionable vintage, plus good structure and focus.”

PASSADOURO T INTO 90 Pts Wine Advocate - December 2013 (Vintage 2011) “With refined tannins and an understated demeanor, it is a gracious and carefully constructed regular Tinto that performs beautifully. It should make the winery a lot of friends. As it sits in the glass, it expands, showing beautiful balance and refinement. Its harmony and texture are calling cards.”

91 Pts Top 100 Wines of 2013" Wine Spectator - June 2013 (Vintage 2010) “There's plenty of power behind the cherry and crushed red plum flavors, joined by crisp, spicy notes. Hints of citrus peel impart extra zest, finishing with pure, powerful accents of pepper and slate.”

92 Pts Wine Advocate - December 2013 (Vintage 2009) “Surprisingly full bodied, it is bursting with flavor… carefully crafted and impressive… as it aired, it became far more in - tense and complex, and I loved the medley of flavors that developed. Overall, it is a robust, tasty and powerful regular Tinto… This is a lot of wine for the price, but it’s not for the shy.”

90 Pts Wine Spectator - August 2012 (Vintage 2009) “An elegant and sculpted red, with notes of hot stone and spice to the lip-smacking flavors of dried raspberry and wild plum. Licorice and cardamom linger on the finish, which features hints of smoke. Touriga Nacional, Tinta Roriz, Touriga Franca and others.”

PASSADOURO R ESERVA 93 Pts Wine Advocate - December 2013 (Vintage 2011) “Combining elegance, controlled power, freshness and depth, this is a wine that should be approachable fairly early, while developing well in the cellar… Its initial, up front elegance and lively demeanor masks its subtle concentration and beautiful finish. ”

92 Pts Wine Spectator - June 2013 (Vintage 2010) “A rich and juicy red, offering fresh and snappy raspberry, red plum and licorice flavors shaded by hints of slate and graphite. Delivers notes of paprika on the well-structured, austere finish.”

92 Pts Wine Advocate December 2012 (Vintage 2010) “This is quite lovely and utterly charming. Elegant and sophisticated, with a beautiful mouthfeel, it is not terribly concentrated as Passadouro goes, but it has more than sufficient depth. Its hallmark is its beautiful balance and elegance. ... some tension on the finish while promising harmony to come. ... evolves beautifully in the glass.”

93 Pts Wine Spectator - Decemeber 2012/January 2013 (Vintage 2009) “A deeply flavored, rich and powerful red, with plenty of structure supporting flavors of mincemeat, plum pastry, mocha and Asian spice. The dense finish echoes with dark chocolate, slate and raspberry ganache.”

90 Pts Wine Advocate - February 2012 #199 (Vintage 2009) “... takes the nicely constructed regular Tinto, adds a couple of layers of depth, a lot more intensity and pure power. ... it is a wine that is a creature of this big vintage, seeming rather big, showing its alcohol a bit (14.9%) ...”

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Filename: WB_PrimaryLogo_3color-C_1113 Logo Color(s): 419C / 414C / 7420C