QPA Reserva Tinto

QPA is Quinta da Pedra Alta, and the Reserva is the estate's serious red — a barrel selection of the best parcels on the property, made in the Douro Valley of northern Portugal. This is the region that gave the world Port turning its hand to dry table wine, and doing it very well.

The blend is classic Douro: Touriga Nacional leads, backed by Touriga Franca and other native varieties like Tinta Barroca and a touch of Sousão, in the field-blend tradition of the valley. Consultant winemaker Matt Gant guides it, and the oak is judged rather than shouted — present, but folded into the wine rather than sitting on top.

The nose is deep and dark-fruited, with a savoury, almost slate-like edge and sweet spice — vanilla and nutmeg from the wood. The palate is full-bodied and generous but keeps a mouthwatering freshness, with dark plum, cassis and blueberry over silky tannins. For the money it delivers genuine Douro depth without tipping into the jammy or overblown.

This is a proper winter red — a bottle for a roast, a fire and no rush. It's drinking well now and has the structure to hold for several years yet.

How to Serve

Serve at 16 to 18°C in a large-bowled glass. Decant an hour ahead to let the fruit and oak settle together. Cellar-worthy for a good few years.

Where to Drink It

Scott's in Mayfair, for a hearty main and a bold red. Boisdale, whose Scottish-Portuguese leanings suit a Douro. Wiltons, if you want it with proper old-school ceremony.

Food Pairings

Roast beef with all the trimmings is the natural home. I'd also pour it with a mature Portuguese cheese like São Jorge, letting the wine's spice and the cheese's tang meet.