Extend Summer with Vinho Verde That Goes Beyond the Ordinary
September may be here, but summer isn’t going anywhere just yet. With plenty of sunshine and warm days ahead, we’re extending the season with a bottle that was made for exactly this kind of weather: 2025 Quinta de Santiago Vinho Verde.
Vinho Verde has a reputation for being light, spritzy, and dangerously easy to drink—and this bottle absolutely delivers on the quaffable, refreshing part. But Quinta de Santiago takes things a step further. Bright, stony, energetic, and wonderfully food-friendly, this is Vinho Verde with real depth and character which you don’t often expect from the category.
The blend is a classic expression of the region: 40% Arinto, 30% Trajadura, and 30% Loureiro, three native varieties traditionally used throughout the Vinho Verde demarcated region, particularly in the Sousa sub-region. The result is crisp and lively, but with enough texture and mineral complexity to make you slow down and actually pay attention.
We actually had the pleasure of hosting Joana Santiago at one of our dinners a few years ago, and we were immediately struck by what a dynamic force she is. Joana is part of a new generation of Minho producers helping to change the perception of the region—showing that Vinho Verde can be about much more than easy-drinking, slightly fizzy whites. She is among the producers leading the way toward more serious, terroir-driven wines from Minho, including single-vineyard selections that highlight the incredible diversity of the region.
And there’s a pretty great family story behind the bottle. Quinta de Santiago has been in the Santiago family since 1899, and for generations the family primarily sold their grapes to larger producers. In 2009, their grandmother, Mariazinha, challenged the family to stop selling their grapes and instead return to their roots by creating their own boutique winery. Her granddaughter Joana Santiago took up the challenge, leaving behind a career in law to dedicate herself to the family farm and its wines.
Today, Joana leads the fourth generation of the family business, farming organically and championing native varieties and the unique terroir of their 7.5-hectare estate in northern Portugal. Even the winemaking reflects that hands-off philosophy, with native-yeast fermentation helping preserve the personality of the place.
So yes, this is Vinho Verde—but it’s Vinho Verde with something to say. Pour it alongside a mountain of grilled shrimp, oysters, simply prepared fish, ceviche, or anything else plucked from the sea. Or just keep a bottle chilled for those lingering warm evenings when you want something crisp, refreshing, and impossible to put down.
Summer may be winding down, but there are still plenty of sunny days ahead. Keep the season going.
