Grape varietals
100% Touriga Nacional.
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 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: Very concentrated red berry aromas.
Mouth: Warm, plummy, fully-flavoured with elegant tannins.
|
Reviews
90 Touriga Nacional 2003: Lovely aromas of blackerries and coffee are laced with hints of cinnamon and vanilla. Bursts with fresh fruit —blueberries and blackberries— on the palate, but the flavors aren't simple, they're backed by layers of minerality and stone dust. Supple enough to drink now, but should hold up to five years, maybe longer. Editor's Choice. Wine
Enthusiast, December
2005, Joe Czerwinski.
88 Touriga Nacional 2004: Touriga taken to saturated ripeness, this develops a range of unusual aromas, from blueberry jam and tobacco to violets and ginger. It's a big, tannic, smoky wine for brisket. Wine
& Spirits, April
2007, Joshua Greene.
89 Touriga Nacional 2003: Deep ruby. Exotic, oak-influenced bouquet of ripe cassis, blackberry liqueur, baking spices and vanilla. Rich and intense in flavor but also with very good energy and focus; tangy, fresh dark berries with an overlay of mocha and licorice candy. Young and ageworthy but awfully sexy right now, especially with some aeration. International Wine Cellar, Mar/April
2006, Stephen Tanzer.
87 Touriga Nacional 2004: Medium- to full-bodied and loaded with zesty red berry and dried cherry flavors. Notes of Asian spice fill the tannic finish. Wine
Spectator, January
2007, Kim Marcus.
Touriga Nacional 2001: Touriga Nacional is one of the classic grapes in Douro for Port production. Producers, such as Quinta de Ventozelo, have begun to produce deeply delicious, very flavourful dry wines with this same grape. Enjoy with braised beef dishes, or, if you are up for the challenge, roast suckling pig. Vintages - Fine wines & Premium Spirits, September 2005. Touriga Nacional 2001: What a nose - cola, cherries and leather for certain, with hints of coffee and leather. This dry red beauty, made by the new owners, illustrates why all their vineyards are rated Class "A" for Port and why this grape is considered the absolute best. Sour cherry and licorice flavours extend to the lengthy finish on this full-bodied gem. If you haven't cottoned on to the quality explosion of Portuguese wine, pick this. Winecurrent.com, September 2005, Victor Harradine.
Prizes |
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.
