Grape varietals
Mainly the five classic Port varieties:
Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinto Cão,
all from Quinta de Ventozelo.
Vinification
Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars.
Maturation
Barrel-ageing: In stainless steel tanks for 2 years, to preserve the maximum purity of the wine
Filtration: None. The wine is bottled without filtration at Quinta de Ventozelo.
Tasting notes
Appearance: Deep purple red when young, maturing to red brown with age.
Nose: Intense ripe blackberries and sweet cassis fruit.
Mouth: Dense, rich fruit and tannins and a long, powerful finish.
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Reviews 91 Vintage 2004: Heady fruit extract fills this youthful, undeveloped wine, its mineral tannins glinting like mica in the sunny warmth of alcohol. There's a green, stemmy scent that should add complexity to the wine as it ages, enveloped in the warmth of schist and black, satin-textured fruit. Probably best ten years from the vintage. Wine & Spirits, April 2007, Joshua Greene. 92 Vintage 2003: Still in the flush of youth, this creamy-textured Vintage Port strikes all the right notes, from complex aromas to powerful flavors. Blackberry, plum and earth notes finish long, buttressed by supple tannins. Based on the rapid maturation of the 2001 and 2002, drink this one from 2010-2020. Wine Enthusiast, June 2006, Joe Czerwinski. 92 Vintage 2002: Already throwing considerable sediment and possessed of a creamy, supple mouth feel, this is a Vintage Port that no one suspects should be consumed young. Enjoy its lush blueberry fruit and chocolate and spice complexity over the next 10 years. Wine Enthusiast, June 2006, Joe Czerwinski. 88 Vintage 2000: Generous quantities of sweet cassis and blackberry fruit are present in this medium-bodied, soft, straightforward but delicious vintage port. While not a heavyweight, it is well made and ideal for drinking between 2005-2015.The Wine Advocate, Oct/Nov 2003, Robert Parker.
Recommended Vintage 2000: Dense. Glossy but with some good berry fruit. Very good solid fruit and tannins, tight and mouth filling. Finishes with a flourish. 10 Years+ Decanter.com, December 2006, Richard Mayson.
87 Vintage 2000: Full medium ruby. Dark berries, dark chocolate and hints of old wood and nut skin in the nose. Sweet, lush and chunky, with good concentration. Finishes with rather rustic tannins. Should develop quickly. International Wine Cellar, Jan/Feb 2003 Stephen Tanzer. Prizes Bronze Vintage 2004: Decanter World Wine
Awards 2007. Silver Vintage 2003: Decanter World Wine
Awards 2006. |
Cellarage: Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at 17ºC - 18ºC. Decant.
Drinking: Drink when released if you like young fruity Ports. In normal years, it will develop for 15-20 years; in exceptional years, up to a century. Once open, drink within 1 day (old Ports) or 1 week (young Ports).
Pairing: : Blue cheese, mature cheddar, nuts, chocolate and coffee desserts.
