Vasco Croft is already well-known in the natural wine world. A man with a mission, he started winemaking in 2002 with the intent to transform his family's farm, the Casal do Paço (it's been in the family since the 1600s), on the north bank of the Lima River, in northern Portugal, into a biodynamic ecological haven for native Portuguese grape varietals.

​

Maceration is (traditional for Portugal) done in big granite tubs called legares, with the grapes pressed by foot. All activity in the cellar and in the vineyards is undertaken with biodynamic principals in mind.

​

This 2019 is a juicy delight, super berry bunches up front, explosive fruit on the palate, loads of sour cherry, a touch of mint, and a dry, clean finish. A little spritz on the back end livens things up, especially when first opened. Endlessly quaffable. Good with salty snacks like chickpeas or fries, Iberian sheep's milk cheeses, cured meats, and it's a great sushi red, in fact great with Japanese cuisine in general.