2009 Quinta do Vallado Tinto Reserva

Year: 2009
Appellation: Douro
Country: Portugal
Wine Spectator: 91
Wine Advocate: 92
Wine Enthusiast: 94
Red Wine
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More than 20 grape varieties (a field blend), including Tinta Roriz, Tinta Amarela, Touriga Franca and others, with 69% from vineyards older than 80 years, and 31% Touriga Nacional (from 10 to 15 year old vines).

"This lush, vibrant red drips with unctuous dark fruit flavors that feature plenty of cocoa powder and spice accents. Well-balanced and fresh, with a long, rich and creamy finish. Drink now through 2016. 2,541 cases made." (WS)

"The 2009 Reserva is an old vines field blend (with 69% of the grapes sourced from vines 80+ years old, and 31% Touriga Nacional from 10-15 year old vines). Seeming full in the mouth, with a velvety texture, this is sexier and richer than the regular Tinto, but its balance is nice and its structure beautiful. Tannins do emerge with air, as this wine fleshes out and wakes up. It evolves rather dramatically from the early impressions. It should be approachable early, but you would be well served waiting at least a year -- or three. There were 5,083 six-bottle cases produced. Drink now-2023. " (WA)

"An impressive wine from old vines. The 2009 has an extra depth of richness and full character. The black fruits go deep into the wine, hugely rich while still keeping a dark structure. Powerful and needing aging." (WE)

Winery Notes:
This blend is very dark red, with crimson highlights with balsamic oak aromas, as well as fig and black plum and hints of tobacco. The palate shows great structure and a full-bodied firmness, with mature, silky tannins. Mineral notes mix with the aforementioned fruit, leading to a very elegant, complex and persistent finish.

Winemaker Notes
The grapes from the old vineyards on the Estate (over 80 years old) were vinified in stainless steel, temperature controlled, remontage vats, holding up to 5,000 kilos of grapes. The chosen parcels of the 16 hectares of the old vineyards were vinified separately, the fermentation lasting an average of 8 to 20 days. The grapes from the younger vineyards were foot-trodden in “lagares” and also vinified in stainless steel, temperature controlled, remontage vats. After malolactic fermentation, all the wines were racked into 225 litre new French Oak barriques (73% new, 27% used), where they stayed for 17 months aging.

Food Pairing Notes
Serve at room temperature with meats and game.