Churchill’s was founded in 1981 by master port blender Johnny Graham, making him the fifth generation of his family to produce wine in the Douro. Starting Churchill’s (named after his wife Caroline Churchill) at the age of 29, Johnny wanted to make his own distinctive style of port by combining traditional methods with his personal blending style. All of Churchill’s ports are sourced from Grade A grapes, that are hand-picked and foot crushed in granite lagares at Quinta da Gricha, and fermented using only native yeast. The result is a uniquely elegant, dry house style. This minimal intervention approach is core to Johnny´s philosophy of winemaking, and part of Churchill’s sustainability commitment as a business. In 1999, Churchill’s purchased Quinta da Gricha, a 50-hectare property with 40 hectares of Grade-A vineyards, located in the Cima Corgo, that dates back beyond 1852. Named for the natural spring (“gricha”) that feeds the north-facing vineyards, Quinta da Gricha sits in a microclimate at 150 to 400 meters above sea level, with a wind exposure that naturally regulates humidity. Our oldest vines are over 60 years old and produce wines with vibrant natural acidity and complexity, supported by a mineral backbone that creates what Johnny calls ´tension´. In 2003, Johnny partnered with young winemaker Ricardo Pinto Nunes to make a globally inspired, elegant style of unfortified Douro wines, which now make up about half of Churchill’s production. Today, he is joined by his daughter, Zoe Graham, and son-in-law, Ben Himowitz in running Churchill’s, as it transitions to a second-generation company.