Altano Douro 2009 Front Label
Altano Douro 2009 Front Label

Altano Douro 2009

  • WS88
  • TP88
  • WE87
750ML / 13.3% ABV
Other Vintages
  • D90
  • WS91
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750ML / 13.3% ABV

Winemaker Notes

Ideal for everyday, informal drinking at home with family or with friends, a great wine to relax and unwind. Pairs well with a wide variety of dishes. Altano reflects its Douro origins perfectly: generous aromas of wildflowers (rockrose and lavender); full-bodied structure with fresh and assertive fruit (plums and black cherries); spicy, peppery tones, all seamlessly held together.

Critical Acclaim

All Vintages
WS 88
Wine Spectator
Wild plum and berry flavors are concentrated and well-rounded in this balanced, fresh-tasting red, which shows hints of chocolate on the finish.
TP 88
Tasting Panel
An organic red table wine from the Syminton family; smooth and dense with ripe berries, spice and cassis; long and lush with savory notes and conentrated flavors.
WE 87
Wine Enthusiast
A warm, ripe vintage of Altano, its berry and red plum fruits rich and generous. It has attractive, well-balanced, soft tannins. A layer of acidity and spice completes this harmonious wine.
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Altano

Altano

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Altano, Portugal
Altano The Family Estate Winery Image

Altano is produced by the Symington family, known for their long and distinguished history of producing premium Vintage Ports in the Douro, under such labels as Graham's, Warre's, Dow's and Quinta do Vesuvio. As a natural extension of their interest in and dedication to making Port, the Symingtons began producing Douro DOC table wines seriously in 1999, applying their skill and expertise to ensure that the results reflect their tradition of making the worlds finest wines. The Altano range of wines includes four labels—three red table wines and one white table wine. Today seven members of the Symington family are involved in the business, personally managing all aspects of winemaking from the vineyard to the final bottling of the wines. Symington Family Estates is committed to sustainable winemaking, working actively to protect natural ecosystems, limit carbon emissions, and support the local communities in the regions where they work.

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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 wines of various styles.

The Douro Valley produces full-bodied and concentrated dry red 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 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.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

PBC2309342_2009 Item# 117502

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