Named after the village of Panasqueira, where the vineyard is situated, this wine is made from the local Baga grape. Packed with rich black fruits, ripe but firm tannins and layers of wood, this is an intense wine that would repay cellaring. Pato believes the Baga softens and becomes more like Pinot Noir as it ages—give it 10 years. ——R.V.(11/1/2004)—— 91

Dusty, tarry fruit aromas come from this deep, nearly black-colored wine. It is smooth, almost velvety, with strong, dry tannins under the fruit. Intensely concentrated, it is certainly ageworthy, probably maturing well over the next five years. Vinha Pan is short for Vinha Panasqueria, the name of the vineyard. —R.V.——R.V.(12/31/2002)—— 90