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Casa de Santar Dao Red 2010

Other Red Blends from Portugal
  • W&S90
  • WS90
13.5% ABV
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13.5% ABV

Winemaker Notes

Casa de Santar is proud to present distinctive and elegant wines, as a result of the careful vinification of Dão's Ex-Libris three red grapes - Touriga-Nacional, Alfrocheiro and Tinta-Roriz. Just right with red meat dishes, pasta, wild game and cheese.

Critical Acclaim

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W&S 90
Wine & Spirits
Dark and brooding at first, this develops into a cherry-rich red with floral scents. A pretty Dão and a superb value.
WS 90
Wine Spectator
A refined and well-crafted red, with concentrated flavors of dried cherry, red raspberry and currant, supported by fleshy, medium-grained tannins. Delivers a long finish of tar, spice and smoke. Drink now through 2020.
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Casa de Santar

Casa de Santar

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Casa de Santar, , Portugal
Casa de Santar
Associated to Paco dos Cunhas de Santar is Sociedade Agrícola de Santar, a manor house of the XVII and XVIIi Centuries. Surrounded by hedges, boxwoods and labyriths of flowers, is a perfectly preserved cellar.

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).

Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. Its renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties (old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot). When demand came, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

Other Red Blends

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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 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

TVNP0011_2010 Item# 123104

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