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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