CARM Douro Reserva 2008

  • 89 Robert
    Parker
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CARM Douro Reserva 2008 Front Label
CARM Douro Reserva 2008 Front Label

Product Details


Varietal

Region

Producer

Vintage
2008

Size
750ML

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Somm Note

Winemaker Notes

The 2007 vintage of this wine was ranked #9 on the Wine Spectator's Top 10 Wines of 2010

The wine's nose is very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice.The aroma becomes more complex due to subtle notes of wood. In the mouth, the wine is fabulously concentrated, hot, showing firm tannins and a smooth texture as well as a very persistent finish that strongly displays the intensity of the wines of the Douro Superior. This wine pairs with meats, cheeses and, in general, Mediterranean cuisine.

Professional Ratings

  • 89
    The 2008 RESERVA is a Douro Superior blend of Tinta Roriz, Touriga Nacional, Tinta Francisca and Touriga Franca, aged for 18 months in a mixture of used American and French oak. What do you get by trading up here from the regular Tinto? Not much, frankly, other than some obvious oaky notes, the sweet vanilla nuances that obscure the fruit. It does have a sweet 'n' sexy feel to it that will delight many, plus the same nice structure and focus. It doesn’t have much more concentration, though, and it is well marked by the oak, noting, in fairness, that the oak did integrate somewhat with air. It is very nice in many respects, but particularly in the shorter term many will be as happy or more so with the less expensive, regular Tinto, depending largely on how you feel about the oaky overlay. I suspect this will separate itself, though, with little cellaring. Drink now-2020.

Other Vintages

2015
  • 92 Wine
    Spectator
  • 90 Robert
    Parker
2012
  • 91 Wine
    Spectator
2011
  • 90 Wine
    Spectator
2007
  • 94 Wine
    Spectator
CARM

CARM

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CARM, Portugal
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CARM - Casa Agrícola Roboredo Madeira, Lda is a strictly family concern, having been in the same family since business began in the middle of the 17th century. Farming activity has always been centred on the region in which the river Douro flows into Portugal, where the world's oldest denomination also has its origin, the "Região Demarcada do Douro" of Port wine.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white Portuguese wines of various styles.

The Douro Valley produces full-bodied and concentrated dry red Portuguese wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry Portuguese wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

GPM3204_2008 Item# 107388

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