Grape varietals
100% Tinta Roriz.
Vinification
Fermentation and maceration take place in stainless steel tanks at a controlled temperature, during 8-10 days, without de-stemming.
Maturation
Barrel-ageing: 100% of the wine ages in new American oak barrels during 8 months.
Filtration: Slightly filtered, and then bottled at Quinta de Ventozelo.
Bottle-ageing: A minimum of 6 months in a dark bottle before it is released to the market.
Tasting notes
Appearance: Dark red color.
Nose: Herbal notes mixed with red fruits.
Mouth: Spice, fresh tobacco and strawberries.
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Reviews
92 Tinta Roriz 2001: Roriz is the Douro name for tempranillo, presented here as a vibrant red with black pepper spice. The lean, supple texture and deep intensity of flavor parallel the structure of a finely grown Rhône. This is lively and dynamic now, and has plenty of stamina for age. Wine&Spirits, April
2005, Joshua Greene.
87 Tinta Roriz 2004: A firm red, with plenty of dried cherry and crushed red fruit flavors, followed by notes of iron and stone on the lively finish. Wine Spectator, January
2007, Kim Marcus.
87 Tinta Roriz 2003: If you tasted this in a dark room, you might think it was a well-oaked white wine, the fruit being tropical, the citric acidity softened by the oak. It's unusual and it may develop in the bottle or with food, like cabrito asado. Wine&Spirits, October
2005.
Reviews Silver Tinta Roriz 2001: Sélections Mondiales 2004 (Montreal). |
Cellarage: Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at a temperature of 17ºC to 18ºC. Uncork 2 hours before serving.
Drinking: This wine is ready to drink, although it has the potential to mature and develop in the bottle for at least 5 years after being put into the market.
Pairing: Serve with cold cuts, cheeses, lamb and turkey.
