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New Customers Save $30* with code JUNENEW30
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Jose Maria Da Fonseca Periquita 2002
For more than 150 years, this landmark wine from the southwestern coast of Portugal has been a welcome guest at the tables of discerning wine drinkers and an international ambassador for fine Portuguese wines. Created by Jose Maria da Fonseca in 1850, Periquita is made primarily from the Castelao Frances grape, an indigenous variety that thrives in southern Portugal and, originally ushered into the public eye by Fonseca, has become nearly synonymous with the highly regarded wines of this historic producer.
The color is a deep ruby and the bouquet is of red berries, chocolate and nuances of green tea. On the palate, it's medium-bodied, fruity, with soft tannins, and is well balanced with a long, smooth finish. Serve at room temperature. Excellent with red meat, turkey and other white meats, and cheeses. Enjoy tonight or age for another 3-5 years!
The Villa Nogueira de Azetão (ah-say-tao) is the winemaking estate, home of Periquita, located a short distance from Lisbon, just across the Tagus River on the Setúbal peninsula. Here, the vineyards enjoy the benefits of a sun-drenched maritime climate and a varied soil composition that incorporates elements of sand, clay and lime.
The property remains in the hands of its founder's descendants (the family-owned concern of José Maria da Fonseca, one of the premier names in quality Portuguese winemaking), who remain committed to José Maria da Fonseca's long-standing tradition of quality and integrity.
Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.
Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.