Douro DOC Red 2005
Douro DOC Red 2005
 
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"Crisp, with pure red plum, mineral and raspberry flavors.
Lip-smacking finish of spice, red cherry and maple." |
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"...rico de aromas de frutos de bosque e especiarias, alongado
na boca, onde se sente uma nota de grafite como se afiássemos um lápis." |
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"Nariz intenso, onde notas de matagal e frutos silvestres se
apresentam com vibração, alguma tosta e mineral complementam. Boa
estrutura, corpo firme, com os taninos ainda em integração e alguma
componente vegetal que reforçam a sua juventude. Um prato bem
estruturado será bom parceiro. Consumo 2007-2012." |
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"Apresenta-se com cor intensa, cheio de fruta madura, floral,
tudo vivo e generoso, com apontamentos de
chocolate e pleno de integração e personalidade. Belíssima estrutura,
acidez mineral, taninos frescos e
firmes num conjunto ainda jovem que se apresenta em bela forma. |
After a rather dry winter of 2004/2005, with abnormally low precipitation levels, the summer of 2005 also passed with hardly any rainfall in the Douro Valley. The high summer temperatures and the low water levels in the soil provoked some hydric stress in the beginning of September. Finally some rain fell on the 6th and 9th September. Picking at Roriz began on the 7th September. The excellent conditions during flowering and fruitset compensated for the extreme conditions experienced at the end of the vegetative cycle, resulting in reasonable yields and very good quality.
Grape Origins
Provided exclusively by Quinta de Roriz from carefully analysed and prepared plots of vineyards.
Grape Varieties
| Variety | % |
| Touriga Nacional | 35% |
| Touriga Franca | 35% |
| Tinta Barrroca | 10% |
| Tinta Roriz | 10% |
| Tinto Cão | 10% |
Vinification
At the Quinta de Roriz Adega. Rigorous grape selection by hand on selection tables ('triage'); inoculation with selected yeast; fermentation in stainless steel tanks, maceration by pumping over with temperature controlled at 24-26ºC.
Ageing
8 months in 2nd year French oak casks (Damy, Vicard and Mathieu).
Bottling
July 2006
Total Production
3,300 cases of 2x6/75cl
Technical Specifications
Alcohol by volume: 13.0 %
Total acidity: 5.1 g/l
Volatile acidity: 0.48 g/l (acetic acid)
pH: 3.57
Consumption
Immediately, although will benefit from some time in the bottle. Decanting and allowing this wine to breathe will bring out its best attributes. Should be served at a temperature of 17ºC.
Wine Makers
Charles Symington and Pedro Correia
