2017 Quinta do Vallado Reserva
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Old vines, more than one hundred years old: 34 grape varieties with a predominance of Tinta Roriz, Tinta Amarela, Touriga Franca and Tinta Barroca. Part of the grapes underwent the traditional process of foot treading in granite lagares. The remaining grapes were vinified in 5-ton stainless-steel vats, with controlled temperature and mechanical remontage for 9 days. After the malolactic conversion, all the wines were racked into French oak barriques where they stayed for 18 months. 50% new barrels and 50% used. TA 5 g/l, pH 3.73. Deep cherry red with soft cherry rim. Enticing aroma of both black and red fruits though mostly blackberry, plus some cedary and spice from the oak. Classic dusty aroma that reminds me of the Douro's rocky terrain. Finely textured tannins and deliciously dry, with finesse all the way to the long, fresh finish. The complexity of a field blend is clear here, even in a young wine. Far from fleshy but on the elegant end of the spectrum, well balanced and seems to have been made with suitable restraint. Needs food, especially if you drink it soon. (JH)
Punteggi della critica
Punteggio medio
Julia Harding MW, jancisrobinson.com
Julia Harding MW, jancisrobinson.com
Altre recensioni e punteggi
The 2017 Reserva was only in bottle for a few weeks when seen. It is a field blend (some 32 grapes from centenarian vines), principally Tinta Roriz, Tinta Amarela, Touriga Franca and Tinta Barroca, all aged for 16 months in 20% new French barriques. It comes in at 14.5% alcohol. Of all of Vallado's fine reds this issue, this might be the most refined. Sensually textured, it has plenty of power on the finish to go with its beautiful mid-palate finesse. It seems very sophisticated. Focused and precise, this looks like a great Reserva from Vallado. Plus, considering the wave of pricey upper-level wines lately, it's also a relative value point in the lineup. How well will it age? Let's start here—but be prepared to cellar it for a few years, at the least, to allow it to become more expressive. There were 43,400 bottles produced, plus 800 magnums.
28% Rabigato, 48% Gouveio, 24% Arinto. Fermentated in 500-litre French oak barrels. Aged for 7 months in French oak barrels, with periodic bâtonnage. pH 3.24. Subtle aroma: stony grapefruit and a hint of pear. The oak barely shows on the nose – perhaps just a hint of cedar. Dry, almost a touch chalky but creamy too. Light-bodied, very fresh and with a little herbal note on the finish. Not particularly intense but the slight friction in the texture is in harmony with the delicate fruit and freshness. Elegant, creamy aftertaste. A light touch in the winemaking which has produced a remarkably subtle wine in a hot, dry region. (JH)
40% Rabigato, 25% Códega, 15% Viosinho, 10% Gouveio (Verdelho) and 10% Arinto. Fermented in tank over a period of about a month at 14–16 ºC. then three months in tank before bottling. Aroma of fresh pears, peach and citrus. Those same flavours on the palate with a fine sour-fresh quality that makes it beautifully refreshing. There's plenty of fruit but also an attractive stony mineral finish and a slight grip in the texture expressing its region of origin as well as the indigenous varieties. Crisp and lively now but should show more complexity with a little longer in bottle. (JH)
Informazioni sul produttore
Dettagli del prodotto
Touriga Nacional, Touriga Franca/Touriga Francesa, Tempranillo, Other
Rosso
Secco