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 American oak barrels for 12 months.
Filtration: None. The wine is bottled without filtration at Quinta de Ventozelo.
Tasting notes
Appearance: Excellent concentration of cherry red colour.
Nose: Nice aromatic scent, strong but elegant, with a good presence of the Douro in the mineral notes and ripe fruit aromas.
Mouth: ound mature tannins, full-bodied with character and an elegant and silky finish.
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Reviews 90 Reserva 2000: Well-sculpted and muscular, with plenty of red plum and red berry flavors that are just entering maturity. Balanced, with a bracing freshness. Licorice and mineral notes on the long finish. Drink now through 2007. Wine Spectator's TOP 100 wine. Wine Spectator, May 2005, Kim Marcus. 88 Reserva 2003: This is filled with jammy flavours of blackberry, raspberry and cherry. A spice and mineral note, with some orange rind, enlivens the finish. Wine Spectator, November 2007, Kim Marcus. 90 Reserva 2000: Well-sculpted and muscular, with plenty of red plum and red berry flavors that are just entering maturity. Balanced, with a bracing freshness. Licorice and mineral notes on the long finish. Drink now through 2007. Wine Spectator's TOP 100 wine. Wine Spectator, May 2005, Kim Marcus. 89 Reserva 2003:A wine that shows firm, slightly vegetal characters initially, but then does open up to give ripe, but very dry, tannins and some intense power. The acidity is prominent at this stage in its evolution, so it should age well over 5-10 years. Wine Enthusiast, April 2007, Roger Voss. 89 Reserva 2001: Another winner from Quinta de Ventozelo, the 2001 Reserva features complex, Rhône-like scents of leather, game and spice alongside bold cherry flavors. Smooth and supple, with a long, piquant finish endowed with crisps acids and soft tannins. Wine Enthusiast, December 2005, Joe Czerwinski.
Prizes Top 100 Wines of the Year 2005 Reserva 2000: Wine Spectator, December 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. Uncork 2 hours before serving and decant.
Drinking: Ready to drink when released, still with potential to mature and develop for at least 10 years after being put to the market.
Pairing: Serve with strong dishes and game, especially wild boar and partridge.
