Product details
Picking at Quinta da Roêda began on 31st August, the earliest start date for over 70 years. Winemakers’ notes refer to the exceptional density of the musts, yielded by thick skinned grapes, and for the impressive scale and richness of the wines produced from the oldest vineyard plots.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Inky black centre in a slender ring of deep purple. The nose opens with a dazzling peacock’s tail of scents and aromas. The rich, ripe fruit, which is a consistent feature of the wines of Quinta da Roêda, has developed a kaleidoscopic complexity, crisp red berry aromas blending with ripe, succulent black fruits and a fresh grapiness. The signature Roêda eucalyptus and rock rose scents merge with hints of crushed mint, fresh citrus notes and a pot-pourri of savoury herbs and dried rose petal. The wine opens a treasure chest of surprising nuances as it develops in the glass. On the palate the wine is thick, dense and silky, packed with opulent fruit and supported by a mesh of tightly-woven tannins.
Store and Serve Advices:
Recommended serving at a temperature of 16 to 18ºC.
Food Pairing:
This vintage can be enjoyed by itself but it goes equally well with full cheeses and chocolate or red fruit deserts. A strong cigar can also be the ideal accompaniment.
Allergens:
Contains sulphites.
Reviews and Awards:
. 100 points in Revista de Vinhos;
. 96 points in Robert Parker;
. 19,5 points in Vinho Grandes Escolhas.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
Your review appreciation cannot be sent