Quinta do Portal Colheita Tinto 2012
The Story:
Initially we were looking for another pudding wine and instead found their very delicious White Port when, as ever, these wonderful Portuguese winemakers ask us ‘have you tried this . . . and if you like that . . . and' on it goes and this red is just one of the results!
Region: Douro
Producer: Quinta do Portal
Winemaker: Paulo Countinho
Tasting notes:
The Tinta Roriz is the dominant grape in this wine and it certainly comes crashing through. Excellent aromas followed by young fresh cherries and blackberries on the palate and if that isn’t enough wait for the spice and the toasty oak. With excellent acidity and firm tannins, this chap might also age nicely. We’ll see.
- Technical Information
- Vinification
- Analysis
- Reviews(0)
Technical Information
Grape: Tinta Roriz, Aragonez, Touriga Nacional
Terroir:
Schist and granite . . . but the Agronomist, Miguel Sousa, gave us so much information about the 2012 vintage; we just had to share it. “The year was characterized by a very dry, cold winter. Nevertheless the cycle began with the highest temperatures since 1931 followed by a rainy November. From December to the beginning of March there was no rain and the average temperatures were quite low. In March the temperature rose but didn't influence the budburst. That happened in the last two weeks of the month. The vegetative development was slow during the whole cycle (due to the absence of rain). In May due to high temperatures and rainfall there was some pressure from diseases. In July and August we had big thermal Amplitude with rain on 14and 15 August. That was very important for a good maturation of the grapes. We had again some rain in the last days of September that increased the quality of the grapes that were still on the plants.”
Vinification
The grapes are harvested by hand at optimum ripeness to achieve maximum flavour and placed into 20kg boxes. They are whole bunch crushed and fermented in steel vats. The wine is then aged in new and used French oak barrels for around 9 months.
Analysis
Alcohol: 14%
pH: 3.68
Residual sugar (g/l): 0.4
Total acidity (g/l): 5.3
Production: 66,670 bottles pa-
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