A blend of 38% Touriga Franca, 31% Touriga Nacional, 22% Tinta Roriz and 9% Tinta Barroca. The grapes for this wine were sourced from vineyards in the Cima Corgo (including Quinta do Seixo) and vineyards in the Douro Superior (including Quinta da Leda). According to the producer, ‘The grapes from the hotter Douro Superior bring structure and body to the blend, while the grapes from the Cima Corgo contribute elegance and acidity.’ Soils in the Douro are composed predominantly of schist, a slate-like rock which fractures vertically, allowing the vine roots to dig deep to access water and nutrients to sustain them through the hot Douro summers. This was an outstanding vintage, according to head winemaker Luís Sottomayor. Vinification took place at Quinta do Seixo and Quinta da Leda. The grapes underwent destemming and crushing before being transferred to stainless-steel tanks for alcoholic fermentation. Aged in used French oak barrels for 12 months. The wine subject only to filtration prior to bottling. TA 5.3 g/l, pH 3.6. Vegan.
Very dark with black core. Fragrant with pure, dark Douro fruit, with no one variety dominating and just a hint of Touriga Nacional’s floral character. Relatively light-bodied, juicy and extremely refreshing. I actually prefer this to the Callabriga, which is more obviously oaky. Refined, dry tannins not far from silky even in youth. Pure, dry and utterly Douro in its combination of pure fruit and dry, rocky elegance. GV (JH) 16.5
The above from JancisRobinson.com
