"The 2015 Branco is a blend of Rabigato 45%, Gouveio 40% and Viosinho 15%. As per custom, about 10% of the juice was aged for six weeks in new French oak and the rest in stainless steel. This has become an increasingly interesting bottling and this year is certainly on the short list for best yet. A bit unevolved when I saw it, this still showed nice grip to go with fine concentration, the fruit lifted by that "good natural acidity" that winemaker Manuel Lobo referenced this year. If you like fresh whites, this inexpensive Branco is a great bargain."
Jancis Robinson "20-year-old vines on schist and granite, mostly in Cima Corgo. A blend of Gouveio, Viosinho and Rabigato. Inoculated with KA23 local yeast (isolated by Lallemand in Vinho Verde). Bottled March 2016. TA 5.7 g/l, pH 3.24, RS 3 g/l. Unoaked. Lovely lemon freshness. Creamy and vibrant (all natural acidity). Fermented in tank but with time on lees to add depth and structure, producing a fine balance between intense fruit – citrus and pear – and minerality. A fresh, energising breeze from a sunny Douro vineyard. Winemaker Manuel Lobo suggests the Gouveio gives creaminess on the mid palate, sometimes a note of orange blossom, the Viosinho is important for the texture and the Rabigato brings acidity to the party. The 2008 is still looking fresh and lively so there is no hurry to drink this (though the acidity was a little higher in the 2008). 16.5/20 points. (VGV)"
Vinous Reverie Notes Jancis Robinson - Wine of the Week "On a trip to Portugal in May (I will be publishing a detailed report on Bairrada soon), the sun refused to shine until I got to Quinta do Crasto in the Douro, making the lively and unexpectedly intense Crasto Branco 2015 Douro the perfect way to start the evening's tasting on the terrace overlooking the vineyards. Since then I've been waiting patiently for this 2015 vintage, bottled in March 2016, to become widely available. It has all the lemony freshness you thirst for on a sunny day, along with a light aroma of orange blossom, the flavour of fresh pears and crisp acidity – all natural despite the sunny warmth of the Douro Valley – and a vibrant but creamy intensity thanks to the time spent on the lees after cool fermentation at 14 ºC in stainless-steel tanks. And it's not all about fruit, there's also an attractively dry stony aftertaste giving it a surprisingly long finish at this price. Even better for quenching the thirst, the alcohol is just 12%. The Roquette family at Quinta da Crasto were one of the first producers in what one might call the modern era of the Douro Valley to give serious attention to unfortified wines. They have been making reds since the mid 1990s but the success of the whites in the last few years has encouraged them to plant 8.7 ha (21.5 acres) of vineyards for the white varieties Viosinho and Gouveio at Quinta do Crasto. In the meantime, the Gouveio, Viosinho and Rabigato grapes come from several sources: mainly from rented vineyards planted on schist and granite in the Cima Corgo, plus smaller amounts from Crasto's own vineyards in both Cima Corgo and Quinta da Cabreira and Muxagata in the Douro Superior. The vines in the rented vineyards have already reached the respectable age of at least 20 years and winemaker Manuel Lobo was at pains to point out that they have complete control over all that happens in the vineyard. Although this is delicious now in the first flush of youth, there is no hurry to drink it. I'd expect it to keep well and develop a wider range of flavours over the next few years in bottle; the 2008, which had slightly higher acidity, was still tasting fresh and vibrant in May this year."