Two Englishmen, William Burgoyne and John Jackson opened offices in northern Portugal as Burgoyne & Jackson - initially a general trading company, exporting wines, olive oil and fruit, as well as importing dried cod and English woollen goods. In 1703 the Matthew conferred additional rights to non-Portuguese merchants and the partnership was formalized.
Over time, the company admitted new partners and its name changed accordingly; in 1718, Mr. John Clark married to Miss Prudence Burgoyne. Following his marriage, the firm traded as John Clark, by 1723 it was known as Clark & Thornton and finally in 1729, it became Messrs. Clark, Thornton & Warre, with the arrival of the first Warre in Portugal. This was William Warre, born in India (1706), where his parents and grandparents were long established members of the East India Company.
By the close of the 18th century, Warre’s had become one of the leading companies as illustrated by the total shipments of Port for 1791. In that year, 21 companies exported a little over 30,000 pipes of Port, of which Warre & Sons accounted for 2,937 pipes, i.e. 10% of the total.
On arriving in Portugal in 1729 William Warre (1706 - 1773) was to start a family Port dynasty that would make a unique and unmatched contribution to Port and to the life of its adopted city and country. In 1745, he married Elizabeth Whitehead, sister of John Whitehead, the distinguished British Consul responsible for designing and building the magnificent British Factory House (1790).
Their eldest son, also William, would himself serve as His Majesty’s Consul. The 5th sibling, James Warre, became a prominent figure in the Port trade for over 50 years and would father the most illustrious member of the family, another William Warre (1784 - 1853).
This William was destined to have an outstanding military career which was to mark him as one of the most distinguished and historically important figures to come out of the many Port families in the long annals of the Port trade.
For 350 years Warre’s has been a pioneer in the Port trade, from advances in the winery to viticultural research. It was one of the first Port houses to build a lodge in Vila Nova de Gaia in the 18th century, where – to this day - its wines age undisturbed until it’s time for bottling.
This pioneering spirit, combined with a deep respect for heritage and tradition, form a unique combination that places Warre’s firmly at the heart of the history of the Port trade as it celebrates its 350th anniversary.
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Luis Canas Rioja Hiru 3 Racimos is 100% Tempranillo
60 years old vines
Alcohol: 14,5º
Total acidity: 6,0 gr/l
Volatile acidity: 0,50 gr/l
PH: 3,47
Free SO2: 25 mg/l
Reducing sugars: 1,8 gr/l
This wine is a response to our quest to find the perfect wine, one that combines structure, complexity and balance. It is the result of a careful selection of grapes not from the vines but from the appropriate clusters, those that naturally produce three or less clusters and which are 60 or more years of age. Vines situated on slopes and terraces of limestone and clay soil, well exposed to the sun. These grapes are harvested in small boxes at the very best moment, then inspected on the selection table and vinified in small groups at a controlled temperature. After alcoholic fermentation they are macerated to extract their full potential. The resulting most is then settled in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, it also stabilises its colour.
Fully ripened and concentrated fruit aromas with balsamic and spicy mineral nuances, notes of blackberry and blueberry preserve wrapped in creamy oak, caramel and milky coffee tones. The palate is concentrated, unctuous in the centre, balanced, sweet, with fine tannins. Very long finish, expressive, clearly marked with the character of the soil.
Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.
Michel Thomas Sancerre Blanc is 100% Sauvignon Blanc (40% Caillottes, 40% Grosses Terres, 20% Silex)
The wine displays an exotic nose with a touch of smoke and licorice. On the palate, peach and watermelon dominate with citrus zest and chalk notes.
Aged on the lees for a few months (no oak). It goes well with seafood, fish, goats cheese.