Quinta do Moinho 2009 Luis Pato

Luis Pato – Quinta do Moinho 2009

Overview

The Quinta do Moinho 2009 is a premium red wine made exclusively from the native Baga grape. A green harvest at the beginning of August ensures only the best grapes remain, maximizing concentration and purity. Fermentation takes place over two weeks in temperature-controlled stainless steel vats, preserving freshness, structure, and varietal character. The wine then matures for 12 months in new and used Allier oak barrels, adding 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 2009 vintage demonstrates a perfect balance between tradition and precision: vineyard monitoring ensures well-ripened grapes with vibrant acidity. Stainless steel fermentation preserves the varietal character of Baga, while oak maturation enhances structure and elegance without overshadowing the fruit.

Philosophy in the Vineyard

Luis Pato practices careful and sustainable viticulture, focusing on grape quality. Green harvesting reduces clusters per vine, improving concentration and ripening. Using 100% Baga honors local traditions and ensures authentic, long-lived wines that reflect the sandy soils and microclimate of Bairrada.

Winemaking Approach

Grapes ferment for two weeks in stainless steel vats under temperature control, maintaining 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 is integrated, adding subtle spice and vanilla while respecting the fruit. Each bottle embodies precision and respect for tradition.

Tasting Notes

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

Food Pairing

Pairs excellently with game and rich dishes. After ten years of ageing, it matches perfectly with mature sheep’s cheeses, enhancing mature aromas and depth. Ideal for contemplative tastings or pairing with sophisticated, structured cuisine.

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.