Conceito Douro Tinto 2015
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Winemaker Notes
Pairs perfectly with oven roasts and noble meat cuts.
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Robert Parker's Wine Advocate
The 2015 Estate Tinto is a field blend from old vines (90 years or so) at 450 meters in altitude. It was aged for 22 months in French oak (50% new, 50% second use). This was seen before but only as a tank sample. This is the first look in the U.S. and in bottle. It opens with powerful aromatics and seems simply sumptuous, thanks to its purity of fruit. Compared to the Único Tinto reviewed, this is just as intensely flavorful, perhaps even more so. As the two have developed in bottle, the Único seems deeper and oakier, while this has more mid-palate finesse, despite the initial impression of sumptuousness and purity. (If you're calibrating, at this point the Ontem is the lightest, freshest red of the upper-level reds, the Único is the biggest and this is in the middle.) Wonderfully elegant, this precise Tinto is not the biggest red ever, but it holds its own in persistence on the finish and delivers that fine fruit flavor. It has that "old school" feeling of refinement, sophistication and subtly. It maintains flavor and structure while seeming ethereal and fresh in the mouth. It integrates its wood far better than the Único just now, but both are a little closed. From what I saw in Porto over the summer, they will both do better with a few years in the cellar to allow them to pull in the wood better. This was notably better when tasted on the next day. It will be more interesting around 2020–2023. At this point, if you open it now, give it some air—there's a real backbone here, too—but this is probably a bit closer to ready than the Único. They should both age very well, perhaps better than indicated.
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Wine Enthusiast
Rich, generous and packed with fruit, this is a field-blend wine that just bursts from the glass. With a fine balance between tannins and the rich blackberry fruits, the wine is ripe, warm and structured. It is a wine to age, so drink from 2020.
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Wine Spectator
Decadent, but fresh and focused, this full-bodied red displays plum tart and ripe blackberry fruit interwoven with baker's chocolate and anise details. Hints of soy sauce and cola detail the long finish. Drink now through 2026.
Other Vintages
2020-
Robert
Parker
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Robert
Parker
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Robert
Parker
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Robert
Parker
The way that Conceito Vinhos conceives of the wine, the deep understanding of their region, is the starting point for the project–inspiration for their story. Hence the Brand (Conceito = Concept). Port wine has monopolized wine production there since the 18th Century, producing a landscape of extraordinary beauty. But only recently people become aware of the tremendous potential of the eastern Douro.
Firstly, with the opening up of better access routes; and then with the table wine revolution. It has largely been this latter factor that has opened the way to a universe of specificities along the river course, a huge valley that can no longer be seen and cultivated as a uniform and undifferentiated whole. The wine will inevitably come to exhibit its various “terroirs”. Understanding them, working properly their widely differing altitudes, soils and microclimates is a journey from which there is no turning back, and one upon which Conceito Vinhos wholeheartedly embark. In search of the freshness and balance of terrain. That is the Concept!
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.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.