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Decanter World Wine Awards 2020, Platinum Medal - 97pts

Pedra a Pedra Tinto "Evoking a great sense of place with sumptuous layers of blackberries, blueberries and redcurrants permeated by a delicious core of schistous minerals and savoury elegance; with a rich, opulent texture, fine-grained tannins and a very long, intense finish."             

Matthew Jukes, MoneyWeek -

Pedra a Pedra Tinto - "A game-changing red from the Douro Valley"
Winemaker Matt Gant has weaved some magic with the wild, swarthy red grapes found in Portugal's Douro Valley. In short, Matt and his local counterpart, João Pires, have captured the essence of the Douro and given it a welcome makeover. At 13.5% alcohol and with stunning spice and luxurious fruit, this wine is unmissable and gives us a glimpse into the Douro’s future. It is keenly priced, too.

Victoria Moore, Telegraph Luxury -

Quinta da Pedra Alta No. 3 White Port NV is made from the tongue-twistingly named local varieties of gouveio, rabigato and viosinho. It is superb, with a scent of green and purple figs, a hint of orange blossom and an underlying nuttiness, altogether there’s enough flavour to cut through the taste of the tonic so that it doesn’t completely disappear in your glass.

Andrew Stevenson, -

Pedra No 3 White Port - A very attractive nose, very almondy. It really stands out among white ports I've had with its fresh fragrance. Superb palate. This is delicious, and also quite different to most white ports I can think of. An exceptional white port with a great fragrant, elegance.

Ulrich Hoffmann, Panel Chair - IWC

Pedra a Pedra Branco - International Wine Challenge 2020 Silver Medal Winner - "Potent and herbal with lemon, fennel and great Douro minerality. Lingering orange blossom. Fresh"

Victoria Moore, The Telegraph - The 50 Best Summer Wines

Pedra a Pedra Branco 2018 - "The Douro is port country, so the whites remain overlooked. Here's one that demonstrates why that's a pity. Made from gouveio (godello in Spain) and rabigato (a local grape with bracing acidity) it takes a firm line with subtle flavours of Asian pear, mineral and lemon rind. Fantastic with seafood."

Brendan Heath, Panel Chair - IWC

Alta Nº 10 Ten Years Old Tawny - Spicy, amber, nutty, cedar notes and a nice finish