Quinta do Moinho 2000 Luis Pato

Luis Pato – Quinta do Moinho 2000

Overview

The Quinta do Moinho 2000 is a premium red wine made exclusively from the native Baga grape. Grapes come from vineyards planted in 1989 on slightly clayey soils surrounded by eucalyptus trees, which give the wine a robust structure and a subtle herbal character reminiscent of fresher Bordeaux. A green harvest at the beginning of August ensures maximum concentration. Fermentation occurs over two weeks in temperature-controlled stainless steel vats, followed by 12 months maturation in new and used Allier oak barrels. The wine was released only after more than 10 years of ageing, ensuring exceptional complexity and finesse. This wine contains sulphites.

History of the Wine

The Quinta do Moinho range reflects Luis Pato’s commitment to single-vineyard wines and terroir authenticity. The 2000 vintage represents a perfect balance of tradition and precision. Vineyard management ensures well-ripened grapes with vibrant acidity. Stainless steel fermentation preserves Baga’s varietal character, while oak maturation enhances elegance and structure without overpowering the fruit.

Philosophy in the Vineyard

Luis Pato practices careful, sustainable viticulture, focusing on grape quality. The Quinta do Moinho vineyard, on clay-rich soils and surrounded by eucalyptus, creates a unique microclimate that positively influences the wine’s organoleptic profile. The exclusive use of Baga respects local traditions and ensures authentic, long-lived wines that fully reflect the terroir.

Winemaking Approach

Grapes ferment for two weeks in temperature-controlled stainless steel vats to preserve freshness, acidity, and aromatics. The wine then ages for 12 months in new and second-use Allier oak barrels, balancing complexity, structure, and finesse. Oak influence integrates subtle spice and vanilla without dominating the fruit. Each bottle represents the synthesis of technical precision and respect for tradition.

Tasting Notes

Colour: Deep ruby red with garnet reflections.
Aroma: Elegant red fruits, light sweet spices, and mineral nuances.
Palate: Soft and harmonious, with well-defined tannins, balanced acidity, and a persistent finish expressing Baga’s complexity.

Food Pairing

Ideal with game and rich, structured dishes. After ten years of ageing, it pairs beautifully with mature sheep’s cheeses, enhancing depth and evolved aromas. Perfect for contemplative tastings or sophisticated meals.

Technical Sheet

• Designation: Bairrada Regional

• Grape Variety: 100% Baga

• Harvest: Green harvest in early August

• Fermentation: 2 weeks in temperature-controlled stainless steel vats

• Ageing: 12 months in new and used Allier oak barrels

• Alcohol: 13.5% vol.

• Serving Temperature: 16–18 °C

• Contains sulphites

Luis Pato Winery: Innovation and Legacy in the Heart of Bairrada

History of the Winery

The Pato family has been producing wine at Quinta do Ribeirinho since the 18th century, nurturing a deep connection with the land of Bairrada. In 1970, João Pato began bottling wines from his own vineyards, becoming the first winemaker to do so after the region’s demarcation. His son, Luis Pato, inherited this pioneering spirit and in 1980 created his first pure Baga wine, a masterpiece of rare quality, sought after by collectors around the world. Throughout the 1980s and 1990s, he led a quiet revolution in Portuguese winemaking, introducing innovations such as destemming Baga grapes and aging them in new French oak barrels, while preserving the authenticity of native varieties.

Philosophy in the Vineyard

Luis Pato’s philosophy in the vineyard is built on respect for the soil, climate, and indigenous grapes. His approach combines deep knowledge of the Baga variety with sustainable practices that enhance biodiversity and grape quality. He planted ungrafted Baga vines to rediscover pre-phylloxera wines, and carefully selects single vineyards to express the nuances of each terroir. Precision harvesting allows him to create both sparkling wines from early-picked grapes and rich, concentrated reds from later harvests. Every decision in the vineyard is guided by observation, intuition, and a desire for excellence.

Approach in the Cellar

Inside the cellar, tradition meets innovation. Luis Pato was among the first in Bairrada to use French oak barriques and to destem Baga grapes, producing more refined and elegant wines. His constant experimentation led to creations such as Abafado Molecular sweet wines, the cryo-extraction technique developed with his daughter Filipa, and the production of white sparkling wines from Baga grapes. Each wine reflects a balance between structure and freshness, showing the expressive potential of the region when guided by curiosity and craftsmanship.

Values and Vision

Luis Pato represents the spirit of independence and creativity in Portuguese winemaking. By stepping away from the DOC denomination in 1999, he reaffirmed his commitment to freedom and authenticity, labeling his wines as Regional Beiras. Every bottle tells the story of a family that transformed tradition into modern art, combining precision, courage, and innovation. All wines contain sulfites and express the unique identity of Bairrada through the eyes of one of its most visionary producers.