Quinta do Crasto Douro Reserva Old Vines Red 2006

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Quinta do Crasto Douro Reserva Old Vines Red 2006 Front Label
Quinta do Crasto Douro Reserva Old Vines Red 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Brick red color. Intense and lifted oak aromas of cigar box, tobacco leaf, spices, cedar and vanilla combine with fresh dark berries and ripe blood plums. A rich full and round palate of great balance. Displaying rich Douro berry fruit characters with integrated oak tannins with a great length of finish.

Professional Ratings

  • 92
    Aromas and flavors of kirsch, chocolate and dark plum are the hallmarks of this sumptuous Portuguese red. Very silky tannins and zesty acidity carry the long, sandalwood- and cherry-filled finish. Drink now through 2014.
  • 91
    The 2006 RESERVA OLD VINES is usually one of the Douro’s best bargains. In most years it is competitive with Crasto’s pricier offerings. This year, although the price has crept up, it is still a bargain as it might well be the best of Crasto’s lineup, as good or better than anything else, yet about a fourth of the Maria Teresa’s price and less than half of the Touriga Nacional’s price. The structure here is impressive for a 2006, the wine showing good grip and intensity, with that lush texture and sweet fruit this bottling usually displays. As with most 2006s, there are moments when you wonder if the finish is quite what it should be and if it will hold as well in the cellar as earlier, better years. It certainly seems leaner and more compact than the ’04 and ’03, for instance. Many of those questions were answered the next day, when it drank beautifully and was still evolving. This is an impressive effort in the context of this vintage. Drink now-2016.

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Quinta do Crasto

Quinta do Crasto

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Quinta do Crasto, Portugal
Quinta do Crasto Winery Video

Nestled on a privileged location in the Douro, Quinta do Crasto is one of the oldest winemaking estates in the region – the name ‘Crasto’ is derived from the Latin word ‘castrum’, which means ‘Roman fort’. The first known references to Quinta do Crasto can be traced back to 1615, long before the Douro became the world’s first Demarcated Wine Region in 1756. In the early 1900s, Quinta do Crasto was purchased by Constantino de Almeida, the founder of the famous Constantino Port house. Today, his granddaughter, Leonor Roquette, and her husband Jorge Roquette own and manage the estate, together with their sons, Miguel and Tomás. The Roquette family has invested tremendous time, attention, and resources to rebuild and expand the vineyards and facilities to produce top quality Port and Douro table wines. Vineyard mapping, DNA-matched replanting, a new state-of-the-art wine cellar and centuries of tradition mean that no detail in the winemaking and vineyard management is overlooked.

Quinta do Crasto produces different styles of port and table wines each year. Together with their winemakers and their entire team, they seek to produce year after year wines that display the unique and beautiful characteristics of the Douro, through a tireless devotion to tradition, integrity and excellence.

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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.

EPC14888_2006 Item# 97988

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