Churchill Estates Douro 2011

  • 93 Wine
    Spectator
4.1 Very Good (17)
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Churchill Estates Douro 2011 Front Bottle Shot
Churchill Estates Douro 2011 Front Bottle Shot Churchill Estates Douro 2011 Front Label Churchill Estates Douro 2011 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

A deep garnet color with a violet hue. Intense red cherry aromas with hints of sweet basil and white pepper. An elegant combination of red fruits and well integrated oak notes, with lively acidity providing a fresh palate and excellent backbone to this wine.

Blend: Touriga Nacional: 40%, Touriga Franca: 30%, Tinta Roriz: 30%

Professional Ratings

  • 93
    A meaty, rich and brooding red, with plenty of mocha to the dark plum, dried blackberry and baker's chocolate flavors. Presents accents of smoked paprika midpalate, offering a finish filled with restrained tannins

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Churchill Estates

Churchill Estates

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Churchill Estates, Portugal
With the objective of producing Douro wines with more character and finesse, a decision was made on the definitive sourcing for Churchill table wines from our own estates: Quinta da Gricha, our principal vineyard, has a microclimate and special terroir that produces distinctively elegant wines with excellent natural acidity and purity of fruit.

These now provide the basis for our single estate “Quinta da Gricha,” and our “Churchill Estates” red wines. As of 2003 we have decided to increase the percentage of Touriga Nacional in these wines to give them greater aromatic elegance and identity.

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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.

SWS356362_2011 Item# 129512

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