Lavradores de Feitoria Tres Bagos 2005

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    Lavradores de Feitoria Tres Bagos 2005 Front Label
    Lavradores de Feitoria Tres Bagos 2005 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2005

    Size
    750ML

    ABV
    13.2%

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    Somm Note

    Winemaker Notes

    The grapes used in this blend come from all three sub-regions of Douro, Baixo Corgo, Cima Corgo, and Douro Superior, but they are all grown within the company group.

    The grapes are picked by hand, at their ideal moment of ripeness. After gentle crushing and complete de-stemming, the crushed grapes are fermented in stainless steel wine vats and presses.

    It is a brilliant, very young color. It has an elegant and complex nose, with discreet, well combined wood and dominant notes of very ripe brambly fruit. On the palate it is fruity, with smooth tannins and a fine, flavorful finish

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    Lavradores de Feitoria

    Lavradores de Feitoria

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    Lavradores de Feitoria, Portugal
    Started in August of 2000, Lavradores de Feitoria is a collective project between 15 quality-minded Quintas in the Douro. While it is technically a cooperative venture, it is unlike a coop in many ways. Principally, there are some single Quinta wines (wines from only one estate). Not all quintas produce their own wine and only 4 or 5 are chosen each year (Dirk Niepoort who helped start the project is highly involved in this). Also, blended wines are made by a strict selection of grapes from different quintas under the label Tres Bagos.

    The idea behind this novel project is to take advantage of the climatic and terroir advantages that each of the three Douro sub-regions has to offer. Some of the wines are made from only one of these zones, while some are produced from all three. The Douro Superior tends to produce wines of greater strength while the Cima Corgo and Baixo Corgo tends to produce wines with higher levels of natural acidity and elegance.

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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.

    PSLPLV017_2005 Item# 103089

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