After your initial launch with the new ownership how is the estate doing in terms of its growth and the wines you are making?
Andy Brown, commercial director: The estate was purchased by new owners just before harvest 2018 – it was a great harvest weather-wise and also from the energy that the new ownership brought to the team. Because of this our winemakers João (Pires) and Matt (Gant) were able to produce the full range of wines they had envisioned making.
In 2019, we developed a new brand identity, along with updated packaging and labels for our core wines, launching them to market later that year.
Initially, we introduced four wines: Pedra a Pedra Branco & Tinto; Pedra No. 03 White Port; and Alta No. 10 Ten-Year-Old Tawny. Early 2020 saw the addition of Reserva Branco and Tinto.
Quinta da Pedra Alta's winemakers: João Pires and Matt Gant
Over the next four years, we expanded production of the core range and introduced new wines, such as Clarete (a lighter red style), top-tier reds (Rio, Alto, Melhor), and a Vintage Port. We also launched the QPA Prova label, allowing João and Matt to experiment with new varieties like Donzelinho Branco and styles like rosé, which is now part of the core range.
Our estate's unique altitude and diverse range of grape varieties allow us to produce an exceptionally broad selection. From light, fresh whites to more textured whites, lighter reds, classic Douro reds, and a full range of Ports, our 35 hectare site offers a complete dinner party selection from one 35 ha estate.
What have been the biggest breakthroughs and step changes since the new owners came in terms of the wines you are making?
AB: The new ownership has been responsible for a number of step changes in the evolution of Quinta da Pedra Alta including:
- Investment in vineyards and winery to improve the quality of the grapes and the tools for João to use.
- Give João the confidence to make and bottle the wines he knows the site is capable of.
- Invest in branding and packaging that bring fresh & premium image that match the quality of the wines.
- Achieving Portugal’s Sustainable Winemaking Certification, further solidifying our commitment to responsible and eco-friendly practices.
Has there been a change in direction in terms of commercial strategy too?
AB: Under the new ownership, the primary goal has been to harness the full potential of the site, bottle the best of what it can produce, and distribute these wines in key markets. Previously, much of the estate’s fruit was sold off, and some wine was also sold in bulk. We still sell some grapes that don’t align with our current bottling plans, or are surplus to current requirements, as we build our sales channels.
Our initial focus was on establishing Quinta da Pedra Alta as a premium producer in the domestic market and the UK, building distribution in independent merchants and the on-trade. As volumes have increased, we are now expanding into additional international markets.
What have been the biggest challenges and how are you overcoming them?
AB: While the estate has a long history of grape growing and more recently of producing wine, we are a new brand entering a very competitive market with many strong established names.
In the domestic market, hundreds of Quintas compete for sales, so gaining cut through with retailers and restaurants is a significant challenge. While there’s a long history of trade between Portugal and the UK, the Portuguese share of wine sales in the UK market is still relatively small so again getting space on retailer’s shelves and on wine lists is a major challenge.
We’re addressing this challenge by focusing on both the quality of the wine and the presentation. Our goal is to deliver exciting, modern wines that reflect the unique character of the Douro and its indigenous varieties, all presented in striking, contemporary packaging.
Any big surprises along the way you have had to cope with?
The range of Quinta da Pedra Alta wines now covers an impressive selection of reds, whites and Ports
AB: Our first trade show was Wines of Portugal in London in February 2020 just as the world was starting to talk about Covid – obviously this impacted on all business but trying to launch a new brand during this time was particularly challenging. International trade shows that we had planned to attend to introduce ourselves to potential importers were cancelled and the ability to show wines to consumers was very limited.
As with many others we coped by pivoting to virtual (on-line) meetings and tastings to engage with both current partners and build relationships with new ones.
Matt, how would you describe your winemaking philosophy and what have been the biggest learnings you have had from making wine in the Douro?
Matt Gant: A vineyard led approach. Wine is grown in the vineyard rather than made in the winery. Since the start of the latest chapter of QPA in 2018 we've been focusing on improving soil health (and in turn vine health), building self-seeding cover crops and minimising our sprays. Timely intervention is the key in both vineyard and winery. Knowing what to do and when to act, and sometimes the best thing to do is nothing.
Sensitivity is at the heart of all our decision making. Understanding each site, what it requires, and ultimately what is its best expression in terms of wine style, and then guiding it accordingly.
My biggest learning from the Douro has been that after more than 25 years of winemaking I still have so much to learn, and port production in itself is a whole other world for me. It keeps it exciting!
You also make wine in Australia - what are the biggest differences between making wine in the Barossa and in the Douro?
Matt Gatt is excited by the similarities and the differences between making wine in Australia and the Douro
MG: Whilst I'm no longer in the Barossa as I am currently making cool climate wines with my wife Claudia, from our vineyard in Karridale in the south of Margaret River in Western Australia, under our Gant & Co label, I spent 20 years making wine there (and indeed worked with Touriga Nacional in the region), and can summarise the biggest difference between the regions' reds as follows.
As a whole Barossa reds have a luscious almost slurpy front palate that makes them globally unique. Douro reds on the other hand have back palate length and structure 'to burn'. In being sensitive to the Barossa DNA and achieving balance (which is what I think all winemakers are striving to find), I would try to harness the tannins of the Barossa to build structure without over extracting.
In the Douro it's the opposite. We’re gentler in our handling in order to find the balance, but still cognisant of preserving the DNA of the region. The biggest winemaking difference is very much related and gives me a good perspective to bring to the project with learnings being taken either way.
What are those learnings?
MG: Joáo Pires, who is very much the resident winemaker at the estate, has also worked three harvests in the Barossa with me, and I've been visiting the Douro each year since 2012. We first met in 2007 and are into our 18th year of an ongoing winemaking conversation.
We've learnt so much from each other and continue to do so. It put us in a unique position in 2018 to hit the ground running, but also continues to shape our evolution and understanding of such a special site in Quinta da Pedra Alta.
Which wines are performing the best and why do you think that is?
MG: Two categories have performed particularly well for us over the first few years. Our white wines have been extremely well received - by the press, trade and consumers. The freshness we are able to achieve due to the altitude of the vineyards, the local varieties and João’s winemaking style appear to have surprised and delighted all those who have tried them.
Our Ports - especially Pedra No. 03 White Port and Alta No. 10 Ten-Year-Old Tawny Port. Initially we were expecting our table wines to have the most interest and traction in the market given the strength of the established Port houses, however our Ports have been extremely well received.
This appears to be down to both the quality (both the white Port and 10 YO Tawny are often stars of the show at consumer events) alongside modern, striking packaging.
What new wines are you looking to introduce?
AB: We’re currently looking at building on the success of our white table wines with a new premium white wine which is looking to be something very special. We are also exploring the possibility of releasing a 20 YO Tawny and additional wines from single site vineyard plots.
We already have quite a broad range – one of the amazing things about our site is that across a single 35ha estate we are able to produce everything from light fresh whites, to more textured whites, lighter fresher reds and more classic Douro reds and then full range of ports – basically the whole meal accompaniment from one site.
How are your export and domestic sales split and is that changing?
Quinta da Pedra Alta is looking to build more exports in Europe and Asia after initial success in the UK
AB: We’re roughly 70% export to 30% domestic and expect this to broadly continue as sales are performing well in the domestic market this year and we’re opening up new export markets.
What are your key export markets and do you see any differences in which wines countries are interested in?
AB: We’re currently in around 11 markets with the UK being our largest export market. Port is obviously a relatively unique proposition and we do see some markets that are particularly focused on these wines. However, in most markets there is a good spread across the range. We have just shipped out first wines to the US and we’re very excited about the potential there both for the table wines and the Ports.
How do you see the UK market and the opportunities here?
AB: It’s definitely a challenging market, not helped by the recent duty rises which particularly hit fortified wines. However, it’s also an exciting market with a strong independent retailer scene that have embraced Portuguese wines as a category to get behind. We’re also seeing the on-trade get behind Portuguese wines at different levels on the list as well as interest in white Port as an aperitif and there’s always a place for good Ports at the end of a meal.
Anything else to say?
AB: We’re delighted that our wines are being well received and distribution is growing in a number of markets. There are still a few key markets where we’d like to build partnerships such as Germany, France, Switzerland, Ireland, Japan and South Korea. But we’d love to share our wines in all markets, so do reach out if you’re interested.
Finally, Quinta da Pedra Alta is an amazing site in the most beautiful wine region in the world – we’d love people to truly experience this very special place, so please do visit us – the gates of the Quinta are open!
* You can find out more about Quinta da Pedra Alta at its website here.
