The 2009 ‘ESCOLHA” VINHO VERDE produced for the brand at Quinta de Soutelas by its winemakers, Fernando Moura and Cristina Lima, and overseen by Anselmo Mendes, is a blend of 50% Arinto, 25% Trajadura and 25% Loureiro, with residual sugar of 6.4 grams per liter. It spent 4-5 months in stainless steel.? Seeming rather rich for young Vinho Verde, it is a bit creamy and stolid, relatively speaking, of course, with lemon-y nuances eventually breaking through the surface and providing some welcome refreshment. This has very good depth, and it did grow on me with some air, but it isn’t in the style, say, of the Touquinheiras Clemen, reviewed this issue. Drink now-2012. These wines, from Wines and Winemakers by Saven, are meant to create under one brand name (Azul Portugal) a series of wines representing regions in Portugal. Hence, they have Azul Portugal Douro, Azul Portugal Alentejo, and so on. The wines are made for the brand by various wineries, with particular winemakers linked to Saven often overseeing the final results. The juice can also be bottled under the winery’s own brand—but Saven indicated to me that the exact Azul Portugal blends and treatment are generally intended to be unique to Azul Portugal. Here’s an example: the 2008 Catapereiro from Companhia das Lezirias reviewed this issue is Castelao, Alicante Bouschet and Trincadeira, while the Azul Portugal Tejo wine made by Companhia das Lezirias is indicated only as Castelao and Trincadeira. Moreover, the Castelao comes from separate vineyards for the two bottlings, Saven said, and the Trincadeira, while from the same vineyard block, had different fermentations. With that trivia out of the way, focus on the important thing: as a group, these wines provide some bang for the buck.Importer: Iberia Wines & Spirits, East Hartford, CT; tel: (860) 291-8988