The wine's name might give a clue to the country of origin - an Iberian takeon Johnny English. With vineyards and long-term agreements with local producers contributing to a total of 600 hectares, João has shaken up Portugual's wine exporting business by making top-quality wines from local and indigenous grape varieties that wine-savvy drinkers want to buy. He put his roots down in this dry, hot, eastern region of Portugal back in the early 1980s and as a wine consultant and winemaker has never looked back. Red Leg, named after the local partridge, Branco is cool-fermented in stainless steel vats. Made from Arinto, Antao Vaz and Viogner, this has limes and wet stone minerality on the nose with fresh, zesty grapefruit on the palate.
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Vinho Verde was a staple wine in the 1960s and 70s a name which was readily pronounceable, and a wine that was reliably drinkable and as much a brand as Mateus Rosé or Chablis were. Fashion changes, and with the advent of Chardonnay and the wines from the Southern Hemisphere, Vinho Verde fell out of flavour. Nearly half a century later, the resurgence of this light and crisp, northern Portuguese wine gathers apace, and we think that Joãos very latest creation from the region of Monção e Melgaço justifies this revitalised interest. The fresh, citrusy and floral aromas of the Loureiro grape combine elegantly with the pronounced minerality in the mouth, and gives a long, intense finish.