Grape varietals
Mainly three classic Port varieties:
Touriga Nacional
Touriga Franca
Tinta Roriz
all from Quinta de Ventozelo.
Vinification
The fermentation and maceration take place in stainless steel tanks at a controlled temperature during 8 to 10 days, without de-stemming.
Maturation
Barrel-ageing: 100% of the wine ages in new American oak barrels for 6 months.
Filtration: None. The wine is bottled without filtration at Quinta de Ventozelo.
Tasting notes
Appearance: Good concentration of deep red colour.
Nose: Hints of wood with vanilla balsamic fragrances.
Mouth: Medium-bodied, sweet powerful tannins with a delicate finish.
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Reviews 93 QV 2000: The scent of Douro schist runs straight through this wine, the tannins in the end carrying as much of that dry stony edge as the initial aromatics. The texture feels succulent rather than weighty, the exposition of flavor sleek and clean. An elegant wine from a quinta in São João da Pesqueira, this has plenty of tannin to sustain it in the cellar. Wine&Spirits, April 2005, Joshua Greene. 88 QV 2004: Minerally and sanguine-tasting, with lots of fig, iron and dark plum notes. The finish is filled with coffee and smoke. Wine Spectator November 2007, Kim Marcus. 87 QV 2002: This Douro red speaks clearly of its origins, blending anise and mineral notes with ripe fruit. Resin and spice notes add interest to the black cherry flavors, backed by just a hint of toasty oak. Structured and firm. Wine Enthusiast, June 2006, Joe Czerwinski. QV 2003: The grapes used for Port - Touriga Nacional, Touriga Franca, plus Tinta Roriz (Tempranillo) - are combined here to create a round, robust, flavourful wine. Add to the mix the heat of the 2003 vintage and you have a top-notch, boldly flavoured wine that will be more than a match for many intense meat dishes.” Vintages (fine wine and premium spirits department of the LCBO), April 2006, Prizes Top 100 Wines of the Year 2005 QV 2000: Wine&Spirits, November 2005.
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Cellarage: Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at 17ºC - 18ºC. Decanting not necessary.
Drinking: Ready to drink when released, still with potential to mature and develop for at least 5 years after being put to the market.
Pairing: Serve with veal, lamb, and robust, oily-fleshed fish.
