The long life of a memorable Colheita
And that’s why, in the purchasing moment, we should bear in mind not only the harvest year, but also the bottling date (usually written on the back label), because it is precisely in this interval that lies the little secret to the particular aromas and flavours of this very special kind of Port Wine.
Here in Poças, the winemaking team works with the motto that “giving life to a Colheita is preparing a wine for a long journey through time”. Because we recognize so well the influence of the wood in this kind of port wine, we choose to distinguish our Colheitas from others on the market by guaranteeing, at least, 3 or 8 more years of aging, in order to ensure the intensification of the aromas and flavours so characteristic of oxidation.
Due to the evolution that it is fortunately subject to, a Colheita Port brings the possibility of being bottled at different moments in its life, thus allowing us to discover all the multiple facets of this wine.
In fact, 2011 was an excellent year in Douro, with extraordinary weather conditions (such as a cold and rainy winter, a dry autumn and a consistently warm summer together with strong water reserve in the soil), resulting in a great production level, that granted surprisingly solid structure, excellent colour and aroma concentration and acidity, that are an amazing harbinger of a promising aging capacity.
And well… our Poças Colheita 2011 was no exception!
Bottled for the first time (not the last!) at the end of 2021, Poças Colheita 2011 reveals the typical vigour and youth of a recent harvest.
Although it clearly has much more to offer, this wine is at an interesting stage of life, since after 10 years of evolution in the cask, in its brownish red tone, it already reveals some delicious barrel aromas, and an unusual elegance and freshness, which are a result of this extraordinary harvest year in Douro.
For the next few years in wood, until the next release date, we expect that it will achieve a lighter colour, while losing some fruity aromas typical of young wines, and gaining, after all, new aromas and flavours, such as caramel, cocoa, and vanilla, so characteristic of a long-time aging in oak barrels.
Basque Cheesecake with Cream Cheese and Salted Caramel
by Chef Pedro Braga (Mito Restaurant, Porto, Portugal)
For the cheesecake:
255g Cow’s curd cheese (at room temperature)
200g Cream cheese (at room temperature)
3 big Eggs (at room temperature)
20g unleavened extra fine Flour
6g Cornflour Maizena (aprox. 2 tea spoons)
240g Cream (min. 35% fat)
1 soup spoon of Lemon juice
1/2 Vanilla pod
1 pinch of Salt
- Preheat the oven to 220ºC. If the oven is ventilated, bake the cake in the middle; if it’s not, put the cheesecake one level above the middle, and you might need to raise the temperature about 15ºC.
- Line the pie tin (with 15cm diameter and removable base) with the baking paper, leaving more 3-4cm left all around, and creasing it well to mold it to the tin as best as possible.
- Place the cow’s curd cheese and the cream cheese in a mixer and beat until softened; add the sugar and mix until it become homogeneous; add the cream and mix again until everything is homogeneous.
- Add the eggs, one by one, guaranteeing that the mix keeps homogeneous between eggs.
- Add the lemon juice; scrape the inside of the vanilla pod and add it to the mixture.
- Sieve the flour, the unleavened extra fine flour, the salt, and add it to the mixture in 3 portions, until it’s all well mixed.
- Pour everything into the pie tin, giving a “slap” under the tin in order to guarantee that the mixture will be well settled.
- Bake the cheesecake for about 30-35 minutes, until the top is dark brown (almost looking burnt), keeping the centre still soft.
- When ready, let it cool in the the pie tin on a wire rack for 2 to 3 hours. If you are looking for a more creamy and raw texture, put it directly in the fridge for 4 or 6 hours.
For the Caramel:
25g Butter cold cubes
A bit of Fleur de sel
- Place the water and the sugar in a pan – very clean of grease.
- When boiling, let it simmer until it becomes caramel and achieves a golden colour.
- While the sugar is boiling, heat the cream slightly without bringing it to a boil.
- When the sugar is caramelized, remove it from the heat and add the cream without stirring. It is very important not to add it all too quickly, in order to avoid the splashing out of the cream, as it is too hot.
- Wrap all the cream, put it in the heat, bring it to a boil and, then, take it out.
- Pour it into a glass or metal bowl, and add the butter little by little, stirring with a stick. At this stage, season with a bit of fleur de sel.
- Cover the bowl with a film and let it cool.