Poseidon Tinto 5ª edição
Poseidon Tinto 5th edition — A Douro red from Quinta do Bronze in the Pinhão valley, from old vines of Touriga Nacional, Touriga Franca and Sousão, with winemaking by Francisco Baptista.
The cellar does precise work before the bottle ever leaves. After destemming and crushing, the wine spends twelve hours in pre-fermentation maceration at 34 °C — a temperature chosen to set the grape’s own enzymes working before fermentation starts, which draws out colour and aroma with no alcohol involved. Fermentation follows for at least ten days between 22 °C and 24 °C, then twelve months in French oak.
What sets this edition apart is what happens after bottling. Fifteen hundred bottles left port on 4 July 2024 aboard the cod-fishing vessel Lutador and sailed 9,052 nautical miles over 73 days, out to the Grand Banks of Newfoundland. This is not folklore: the constant roll keeps the wine in motion, the cold North Atlantic slows oxidation, and the pressure in the hold changes the way it develops. Every bottle carries a voyage certificate signed by the ship’s captain.
Bottled at 14%. Serve at 16–18 °C, decanted.
At the table: aged cheeses, roast red meats, game, salt cod with olive oil and full-flavoured fish — where the cod connection is more than symbolic.
Limited to 1,500 bottles. The previous edition scored 16.5 points from Revista de Vinhos.
The cellar does precise work before the bottle ever leaves. After destemming and crushing, the wine spends twelve hours in pre-fermentation maceration at 34 °C — a temperature chosen to set the grape’s own enzymes working before fermentation starts, which draws out colour and aroma with no alcohol involved. Fermentation follows for at least ten days between 22 °C and 24 °C, then twelve months in French oak.
What sets this edition apart is what happens after bottling. Fifteen hundred bottles left port on 4 July 2024 aboard the cod-fishing vessel Lutador and sailed 9,052 nautical miles over 73 days, out to the Grand Banks of Newfoundland. This is not folklore: the constant roll keeps the wine in motion, the cold North Atlantic slows oxidation, and the pressure in the hold changes the way it develops. Every bottle carries a voyage certificate signed by the ship’s captain.
Bottled at 14%. Serve at 16–18 °C, decanted.
At the table: aged cheeses, roast red meats, game, salt cod with olive oil and full-flavoured fish — where the cod connection is more than symbolic.
Limited to 1,500 bottles. The previous edition scored 16.5 points from Revista de Vinhos.
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