Two Portuguese wines at Tati, Lisboa

Back on the Café Tati, near the entrance of the Lisboa river market. (See another report here.) This is a small, not too easy to find, bar with lovely natural wines to wash down the tasty, small bites. This evening there were no live music, so we had to do with Duke Ellington and Van Morrison on the sound system.

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Coming directly from Bairrada it would have been be nice to continue with, say Tiago Teles’ wonderful wine, that he makes in the bigger producer Campolargo’s winery. But there is always something good served by the glass too, so I went for Humus white from the Lisboa region and the Rufia! red from Bairrada’s inland neighbour Dão.

The Humus wines have their origin one hour north of Lisboa, near Óbidos by the Atlantic. It’s an area with cooling sea breezes and high humidity. This ensures a longer maturing period and a good acidity level.

Rodrigo Filipe makes minimalist intervention wines from organic fruit from his family’s 5 hectar estate. He does a direct pressing for the white. Nothing is added to the wine, except maybe a small amount of SO2. All the wines are bottled without any finning or filtration.

Up in Dão João Tavares de Pina is the man behind the Rufia wines. They are made from a 500-550m vineyard in Penelva do Castelo on granite, schist and clay soils.

It’s a low sulphur, low extract, low oak wine. The grapes are jaen, touriga nacional and rufete. He normally ferments the varieties together in open stainless steel lagares without temperature control.  Ageing is done in stainless steel tank for some 9 months on lees, and on to more than 10 years old barrels after malo-lactic.

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Humus Branco 2015 (Quinta do Paço, Encostas da Quinta)

Deep yellow. Aromas of orange peel, citrus, melon, chalky minerals. Full yet fresh on the palate, with a chalky minerality.

Rufia! Tinto 2014 (J. Tavares da Pina, Quinta da Boavista)

Dark ruby red. Lovely fruit, cherry, raspberry. Fresh and juicy in the mouth, round tannins and a good level of acidity.

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