- Quinta Do Vesuvio
- Touriga Nacional / Tinta Roriz / Tinta Barroca
- 2010 - 2022
- Case size
Robert Parker, October 2002,
Wine Advocate #143 (Oct 2002) Robert Parker 91 points Drink 2006-2020 $70.00 Quinta do Vesuvio's saturated blue/purple color is more dense than many of its peers. Impressive in the mouth, with full body, sweet creme de cassis and blackberry liqueur intermixed with smoke, earth, and spice, this sensual effort possesses elegance allied to power and authority. Complex, fat, rich, and intense, it is an exceptionally stylish, graceful effort to enjoy between 2006-2020+.
Jancis Robinson, July 2002,
Quinta do Vesuvio 17.5+ Drink 2007-2015 Excellent deep blackish crimson. Young, green vegetal notes (Baga-like). Big and bold and brazen and even a note of barley sugar. Very blythe blackberry juice. Rumbustious and utterly confident. Good on it. Like heavenly hunting port!
Clive Coates, July 2002,
Quinta Do Vesuvio 2000Very good colour. Full and backward. Structured, even slightly dense at present. But undenyingly profound. This is full-bodied, rich and concentrated on the palate. Excellent grip. A really vigorous wine. One of the few with real intensity on the follow-through. Very fine plus. From 2018.
Quinta Do Vesuvio
Port is made in the Cima Corgo, Baixo Corgo and Douro Superior districts of the Douro Valley in the north of Portugal. The summers are hot and dry and the climate becomes more continental as you move further east towards the upper Douro Valley. Here temperatures often exceed 40 degrees. The Douro Valley has steep hillsides with terraces, which is not only aesthetically pleasing but is also extremely useful for making quality wine. The schist soils aid in drainage and have become very important to port production, so much so that much of the Douro table wines have been relegated to granite soils. The six main grape varieties used for port production are Touriga Nacional, Tinta Cão, Tinta Roriz (Tempranillo), Tinta Barroca, Touriga Francesa and Tinta Amarela. There are another 42 grape varieties that are permitted but these six are considered to be the noblest ones, each adding something different to the blend. After the harvest the grapes are trodden, often by foot but more often by machines, in giant lagars (troughs). Port is a fortified wine so during fermentation ‘brandy' (not actually brandy but a grape-distilled spirit) is added to increase thealcoholic strength to around 17-19 % abv. This leaves a sweet, red fortified wine with lots of vibrant fruit. There are many different types of Port from the Basic Ruby Ports, through to Tawny Ports and LBVs, to probably the most famous of all Vintage Port that can take 20 years to reach its peak. When mature, Vintage Port is a unique tasting experience with warm, concentrated spicy-fruit flavours and a superb length that just goes on and on.