Douro DOC Red 2001
Douro DOC Red 2001
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Top-Scoring Value |
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"Refined and pure tasting red, with a powerfully spicy aroma and
intense red cherry, plum and raspberry flavors. Impressive structure;
finish oozes with dark chocolate and cassis notes. Drink now through
2005." |
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"A blend of Tinta Roriz, Tinta Franca, Touriga Nacional and Tinta
Barroca, it was matured in French oak. It's a big, generous, fruity wine
and plenty of dusty tannins and bright fruit give a big, structured
feel." |
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"Um pouco fechado com notas de químicos e frutos pretos, alguma
densidade de aroma. Boca com taninos bem integrados no fruto, alguma
garra de conjunto e um bom final condimentado." |
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"Trata-se de um lote de cinco castas. O aroma combina muito bem as
notas da fruta bem madura com as sugestões doces da madeira, tudo muito
polido e afinado. pronto a beber. Bem proporcionado na prova de boca, é
um tinto redondo mas com um quê de austero, podendo assim ser consumido
agora ou ainda guardado mais uns anos." |
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"O vinho tem uma estrutura impressionante e aromas de frutos do tipo
ameixa, cerejas e framboesas. Tem no nariz as notas das especiarias tão
frequentes nos vinhos do Douro. Pode guardar-se por mais três ou quatro
anos, mas está óptimo para beber já e por isso o recomendo para o vosso
vinho da Páscoa." |
 
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The winter of 2001 was one of the wettest ever, with almost non-stop rain continuing for some five months. As a result of the higher than average temperatures experienced throughout the wet winter, bud burst occurred in mid-March, slightly earlier than usual. Spring brought cooler weather, which slowed vineyard development and as a consequence flowering took place at the usual time in mid-May. Favourable conditions at Quinta de Roriz made it apparent that a sizeable harvest could be expected.
However in mid-June an excessively hot period brought about a significant reduction in the crop size at Roriz. This was followed by mild summer weather interspersed with some useful rain. From the end of August to the beginning of the vintage no further rain fell.
All the grapes are hand picked and planted using vertical planting and patamares (contour terraces) using the bilateral cordon trellis system.
Maturation studies in the vineyard were carried out to determine not only ideal sugar and acid levels, but also polyphenolic development.
Picking began on the 19th September and continued until the 21st September, with great care being taken to select and vinify the very best fruit separately, once perfect ripeness had been achieved.
Grape Varieties
| Variety | % | Rent. Kgs/Vine |
Baumé |
| Tinta Roriz | 43% | 2.8 | 12.7 |
| Touriga Franca | 32% | 1.5 | 12.5 |
| Tinta Barrroca | 14% | 1.7 | 13.0 |
| Touriga Nacional | 11% | 1.5 | 12.9 |
Vinification
Vinification took place at Quinta do Sol where the Symington family have
their modern vinification centre. The grapes are rigorously selected by bunch,
entirely de-stalked and lightly crushed, before transfer to the fermentation
tank where they are inoculated with selected yeast. The fermentation took place
with temperature control at between 26º and 27ºC and using the pumping over
system.
Following the malolactic fermentation the wine was aged for one year in new
French oak casks after which it was bottled. This was followed by some months in
bottle for the wine to “settle” before release.
Tasting Note
Deep red colour with purple tints. On the nose excellent plummy fruit aromas with hints of ceddar wood and floral scents. The palate is smooth, with elegant floral flavours and good acidity. The wine has plenty of tannins and structure, ensuring excellent bottle age potential.
Technical Specifications
Alcohol by volume: 13.0 %
Total acidity: 5.00 g/l
Volatile acidity: 0.41 g/l (acetic acid)
pH: 3.63
Wine Makers
Charles Symington and Pedro Correia
