2019 Redoma Tinto

The grapes used for the Redoma Branco are from old vines (65–85 years) growing on the right bank of the Douro River, at an elevation of between 500 and 600 m on mica schist soils. Predominant grape varieties are Rabigato, Côdega do Larinho, Viosinho, Donzelinho and Gouveio. Alcoholic fermentation took place spontaneously, in 228-litre and 500-litre French oak barrels, where the wine also aged for 6 months. No malo. TA 5.6 g/l, pH 3.04. Stony, flinty, smoky citrus – grapefruit and lemon/lime. Just very slightly reductive but those aromas seem to be more to do with the varieties and the site, enhanced by the winemaking, no doubt. On the palate, unexpectedly grippy in texture, lean and sinewy but not thin, with a very very slight – and attractive – toasty/char flavour (but not oaky). Great freshness and precision and very long. The slightly chewy aftertaste is really delicious, adding depth to a light-bodied but intense wine. (JH)