
Grape varietals
Mainly four classic Port varieties:
Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca,
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: 40% of the wine ages in American oak barrels for 3 months. the rest in stainless steel tanks.
Filtration: Filtered, and then bottled at Quinta de Ventozelo.
Tasting notes
Appearance: Intense ruby colour.
Nose: Intense fruity aroma with slight notes of wood.
Mouth: Firm tannins, very harmonious and well-balanced.
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Reviews
86 - Best Value CR 2005: A ripe style, with dried cherry and red plum flavours. The finish is filled with smoke, spice and hints of pomegranate. Drink now. 12.500 cases made. Wine Spectator November
2007, Kim Marcus.
88 CR 2003: Interesting style, crisp and refined. Bright cherry and red berry flavors, with spicy notes and plenty of structure. A finish of bittersweet chocolate. Drink now through 2010.
5000 cases made. Wine Spectator Online January
2006, Kim Marcus.
86 - Exceptional Value CR 2001: A Fresh Douro country wine, this is filled with scents of esteva and pine. The flavors are clean, the texture supple, and it only improves with air. Pour it with cured sausages and sheep's cheese. Wine&Spirits, April
2005, Joshua Greene.
87 - Best Buy CR 2001: Presents admirably pure black-cherry fruit in a medium-bodied format. What it lacks in weight and texture it makes up for in flavour, delivering fruit, mineral and spice in a harmonious package that builds in intensity on the finish. Wine Enthusiast, December
2005, Joe Czerwinsky. CR 2000: Chama atenção no aroma pela frescura e vivacidade da fruta, muita limpa e de qualidade. O vinho é todo ele orientado para a fruta fresca (morangos e amoras) mas não é um vinho superficial: tem bons taninos, boa harmonia de conjunto é apelativo e bebe-se com descontraído prazer. Vinhos, September 2002, João Afonso. |
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.
Pairing: Serve with cheeses, meat, game and spicy fish dishes.