Polished, complex white led by arinto, Portugal’s signature white grape, and abetted by verdelho. Time on the lees and extended oak aging produce an impressive, food-friendly pour with serious structure. The Symingtons rank among Portugal’s elite wine families, and this bottle shows why. $30-36
Grapes come from Symington’s 667-acre Quinta da Fonte Souto estate, acquired in 2017. The name comes from the chestnut groves (soutos) on the estate. The vineyard lies on the slopes of the São Mamede Range at an altitude of 1,600 feet in the Alentejo sub-region of Portalegre. The nearby São Mamede National Park rises to 3,400 feet, the highest mountain range in southern Portugal.
The Alentejo DOC is Portugal’s largest wine region in terms of production and sales. It is better known for rich reds and soft, easy whites. Symington’s purchase was the family’s first land acquisition outside of the Douro Valley. Its altitude-driven freshness sets it apart from the broader, sun-baked profiles of wine typical of many lowland Alentejo whites.
Rupert Symington calls Quinta da Fonte Souto “a wonderful terroir in one of the finest wine making sub-regions of Portugal… The superb quality of this mountain vineyard combined with the success of the region is an ideal platform from which to launch our first red and white wines from outside the Douro.”
Symington Quinta da Fonte Souto White Wine, Vinho Regional Alentejo DOC 2023: In the glass, medium gold color; white peach, pear, apricot, white plum, lemon curd, vanilla, toast, roasted almond, smoke, honeysuckle, jasmine on the nose and palate.
Dry (1.0 g/L RS); good acidity (3.32 pH; 6.3 g/L TA). Medium body. Blend of 65% arinto, 35% verdelho. Grapes picked and sorted manually, followed by destemming and light pressing. Fermentation begins in stainless steel, but immediately after alcoholic fermentation begins, 60% of the must is transferred to 132-gallon French oak barrels (the larger barrels minimize oak impact of aromatics). The must remains on the lees with frequent stirring to develop complexity and structure. Wine aged seven months in a combination of new French and central European oak (40%), second and third-year wood (45%), and stainless steel vats (15%). Charles Symington, Pedro Correia, Ricardo Constantino were the winemakers. 13% ABV
Pairing—Shellfish, grilled scallops, lobster, crab, lean fish, creamy seafood pasta. Roast chicken, pork, especially with butter, lemon, herbs or a light cream sauce. Turkey in cream or mushroom sauces. Cheese—Manchego, comté, young gouda, aged sheep’s-milk cheeses; taleggio, mild muenster. Semi-soft Portuguese cheese, azeitão, serra da estrela. Avoid big blue cheeses; very aged, crystalline hard cheeses.
Symington Quinta da Fonte Souto website
