- Touriga Nacional / Tinta Roriz / Tinta Barroca
- 2023 - 2040
- Case size
- Available Now
Goedhuis, May 2013
Cockburn’s is one of the great names in Oporto and it is wonderful to see, under its new ownership with the Symington family, that it is right at the top of its game again, making a wine of huge class and potential in 2011. The fruit for this fine wine comes from the company’s traditional Douro heartland in the Douro Superior, Quinta dos Canais and Quinta do Vale Coelho. A very fine blend consisting predominantly of Touriga Nacional (55%) and Touriga Franca (30%). Dense opaque colour, this is a bold and rich wine, with noticeable weight of fruit, the naturally structured fruit is supported by very good freshness and a fine and appealing finish.
Jancis Robinson, May 2013,
I tasted this in Porto last September. Beefy nose again. And then massively sweet and intense. Noble structure and really quite dry on the finish. Tense finish after a very broad spread on the start. Balsamic notes. Drink 2028-2048
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.