Luis Pato Bairrada Vinho Tinto 2024 Reasonable Cellar Sustainable farming yields a wine

Sustainable farming yields a wine that is simultaneously fresh and firm

parsnip and yam

The apricots are harvested in July and the pits are immediately removed before a fermentation that lasts 8–10 days

and remarkably long

Delicate mid-palate fruit wrapped in substantial tannins reveals hidden complexity as the wine evolves—a benchmark expression of Pommard's finest terroir

Luis Pato Bairrada Vinho Tinto 2024 Reasonable Cellar Sustainable farming yields a wineBaga has a reputation as one of Portugal's most difficult grapes: thick skinned, high in acid, tannic enough to strip paint. Luis Pato has spent his career arguing that this is a farming problem, not a grape problem, and Bairrada is now unimaginable without him. This is his most easygoing statement of the case, a roughly even split of Baga and Touriga Nacional, fermented and raised in stainless steel with a deliberately gentle hand on the extraction.