The Independent named Rocksand Shiraz among its 12 Best Portuguese Wines, giving it the title of best for a meat feast! The secret to its luscious weight and fruit-packed splendour is the sandy soils, which hold little rain for the vines, plus the unrelenting hot sun of the Setbal Pennsula. The result is a very modest yield of small berries crammed with juicy flavour and spice. No wonder, then, award-winning winemaker Jaime Quendera is now forging a worldwide reputation for Setbals rich, bold reds, all at affordable prices, too. A few months’ ageing in French oak barrels has lent a gorgeous, spicy, vanilla lift to its wealth of ripe black fruits. A fine treat to serve with spicy chorizo sausages, a hearty stew or the Sunday roast.