Casa de Santar Dao Red Reserva 2008
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Robert
Parker
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Wine Enthusiast
The historic vineyard of Casa de Santar in the heart of the Dao region has produced a dense and powerful offering, with rich tannins and black fruits. Its intense, solid blackberry and spice flavors are followed by acidity, contributing complexity. Cellar Selection.
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Robert Parker's Wine Advocate
The 2008 Reserva (Casa De Santar) is a blend of Touriga Nacional (40%), Alfrocheiro (25%) and Tinta Roriz (35%), aged for 12 months in new French oak. In some comparisons, I’ve liked the current Tinto release as much as the oakier, less evolved Reserva release of the moment, but not this year. This adds a layer of depth and more solidity to the mid-palate. It also has far better structure. It then retains the same elegant sensibilities. While neither an obvious nor a "wow" wine, it is beautifully constructed, impeccably balanced and likely to develop well in the cellar even though it is very nice now as well. As time goes on, it might separate more from the regular Tinto, but it is a bit too oak-tinged at the moment, typical for how it shows when young and as a new release.
Other Vintages
1998-
Wine
Spectator
Built in granite, with its historical tiles, it houses in an ancient environment, the most modern and advanced technologies. Top quality wines are produced here, in a 400 year-old structure.
In the balcony of the tasting room, you can taste wines of different ages. Next to the cellar the acclaimed vineyards are surrounded by pine trees and chestnut groves. The high-quality grape varieties produce the acclaimed white and red wines of Casa de Santar, that range from all market requirements, and also the Late Harvest, for dessert.
In 2007, Sociedade Agrícola de Santar, with its Casa de Santar wines, was elected Producer of the Year, by Revista de Vinhos (Portugal).
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.
Producing some of the country’s most dignified and mineral-driven red wines, Dão is positioned in north central Portugal where granite mountains surround and shelter the region from any Atlantic maritime influence. Summers are long and warm; winters see abundant rainfall.