The COZs PoP is a lighter and fresher version of the Castelão, yet still displays the uniqueness of Portuguese wines with its Atlantic character. Layered red fruit, dried herbs, and fresh acidity balanced with pleasant tannins. The light maceration preserves the liveliness and freshness of the grape, while aging in old barrels ensures subtle depth and integration without weighing down the wine. Lighthearted enough for a weekday evening, but complex enough to reflect on.
COZs is a partnership between two of the most brilliant vignerons/winemakers from Portugal, Tiago Teles (Gilda, RAIZ) and Antonio Marques-da Cruz (Quinta da Serradinha). The idea of working together started in 2015 when they approached the family of the late Jose Mendonça about working their vineyard in Figueira da Foz, a village north of Lisbon. This place was the main source of the grapes of Quinta dos Cozinheiros, the producer of a wine that become a reference point for the new generation of winemakers in Portugal, and which unfortunately came to an end with the tragic and untimely death of Mendonça. This vineyard, located just 5 miles from the Atlantic, proved ideal for the wines of Teles and Marques-da-Cruz. Its 50 year old vines of Baga and slightly younger vines of Maria Gomes and Arinto are co-planted on clay-limestone soils and farmed organically. The proximity to the coast keeps the heat at bay and the grapes find great balance between ripeness and minerality. Spurred by the success of their first vineyard, Tiago and Antonio purchased a 2-hectare vineyard in the Serra de Montejunto, a mountain range also in the region of Lisbon. This 35 year-old vineyard is planted on clay-limestone soils with Vital, a white varietal. Here too the farming is organic. They are not stopping here and are in the process of acquiring another vineyard in Lisbon planted with old vines of Baga. (C) David Bowler Wine
Food-Pairing
The COZs PoP is a lighter and fresher version of the Castelão, yet still displays the uniqueness of Portuguese wines with its Atlantic character. Layered red fruit, dried herbs, and fresh acidity balanced with pleasant tannins. The light maceration preserves the liveliness and freshness of the grape, while aging in old barrels ensures subtle depth and integration without weighing down the wine. Lighthearted enough for a weekday evening, but complex enough to reflect on.
COZs is a partnership between two of the most brilliant vignerons/winemakers from Portugal, Tiago Teles (Gilda, RAIZ) and Antonio Marques-da Cruz (Quinta da Serradinha). The idea of working together started in 2015 when they approached the family of the late Jose Mendonça about working their vineyard in Figueira da Foz, a village north of Lisbon. This place was the main source of the grapes of Quinta dos Cozinheiros, the producer of a wine that become a reference point for the new generation of winemakers in Portugal, and which unfortunately came to an end with the tragic and untimely death of Mendonça. This vineyard, located just 5 miles from the Atlantic, proved ideal for the wines of Teles and Marques-da-Cruz. Its 50 year old vines of Baga and slightly younger vines of Maria Gomes and Arinto are co-planted on clay-limestone soils and farmed organically. The proximity to the coast keeps the heat at bay and the grapes find great balance between ripeness and minerality. Spurred by the success of their first vineyard, Tiago and Antonio purchased a 2-hectare vineyard in the Serra de Montejunto, a mountain range also in the region of Lisbon. This 35 year-old vineyard is planted on clay-limestone soils with Vital, a white varietal. Here too the farming is organic. They are not stopping here and are in the process of acquiring another vineyard in Lisbon planted with old vines of Baga. (C) David Bowler Wine
Food-Pairing
The fresh, light texture of the PoP makes it extremely versatile at the table. It pairs excellently with charcuterie, poultry, pasta with tomato sauce, grilled vegetables, soft cheeses, or a simple yet flavorful Portuguese bacalhau.
Grapes: Castelão 100%
The PoP is made from 100% Castelão from Montejunto. The grapes undergo a light maceration period of only three days on the skins, and fermentation takes place entirely on whole clusters using natural yeast. Fermentation occurs in 1000-liter Dornas using indigenous yeasts, after which the wine is pressed and ages for 11 months in old Burgundian barrels. Malolactic fermentation is fully completed. This approach of a short maceration time, whole clusters, and old barrels results in a wine that is lighter and more accessible than the classic Castelão, yet remains deep and nuanced in character.
Alcoholcontent
13,5 %vol
Store & Serve
Store in a cool place (12°C). Can be drunk up to 7 years after harvest
Serve at 16- 18 °C
Critics & Awards
