Douro DOC Red 2000
Douro DOC Red 2000
|
"Este é um vinho que mantém muitas das características do Quinta de
Roriz, nomeadamente o aroma elegante, com fruto de muita qualidade. Não
sendo especialmente encorpado, tem estrutura mais que suficiente para
envolver os taninos, firmes, resultando um vinho muito sólido, com
ligeira adstringência no final persistente. Beba ou guarde." |
|
"O resultado é muito agradável, surgindo-nos um tinto encorpado, de
cor rubi acentuado, bem casado com a madeira. Está macio e saboroso." |
|
"Provado em 2002, trata-se de um lote de cinco castas. O aroma
combina muito bem a fruta e a madeira onde estagiou, e o Vinho tem
concentração, não deixando por isso de ser elegante. A fruta muito
madura mas de qualidade marca presença na boca e o Vinho resulta com
grande equilíbrio." |
 
|
This red wine was made exclusively from grapes grown at Quinta de Roriz, both from more recent vertical plantings and the more traditional vineyard terraces.
A mild and exceptionally dry winter was followed by cool and wet weather during April and May, which led to poor fruit set during flowering, thus substantially reducing the size of the crop. Summer temperatures were normal although an unusually hot period leading up to the vintage, rapidly brought maturity forward. The fruit was in perfect condition at the moment of picking which started on September 15th.
Grape Varieties
| Variety | % | Rent. Kgs/Vine |
Baumé |
| Tinta Roriz | 43% | 0.86 | 12.9 |
| Touriga Franca | 32% | 0.80 | 12.5 |
| Tinta Barrroca | 14% | 0.73 | 13.5 |
| Touriga Nacional | 11% | 0.49 | 13.1 |
Vinification
The grapes selected for ‘Prazo de Roriz’ were vinified at the Quinta do Sol facility where the Symington family have one of the most modern wineries in Portugal. Following triage, the hand-picked grapes were totally destemmed and crushed after which they were transferred to the fermentation tank where they were inoculated with a selected yeast. Fermentation took place with temperature control between 27ºC and 28ºC, employing the classic pumping over maceration system. Following malolactic fermentation, the wine was aged in second year French oak casks for 12 months.
Tasting Note
Very attractive palate with forthright red berry fruits and spicy notes. Excellent balance struck between the ripe fruit and the gorgeous toasty oak flavours from the cask-ageing. The underlying tannins are unobtrusive, making for an exceptionally smooth-textured wine that makes very enjoyable drinking now but with the potential to develop in bottle over the next 2 to 3 years.
Technical Specifications
Alcohol by volume: 13.4%
Total acidity: 4.98 g/l
Volatile acidity: 0.50 g/l (acetic acid)
pH: 3.65
Wine Makers
Charles Symington and Pedro Correia
