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Altano Douro 2009

Other Red Blends from Portugal
  • WS88
  • TP88
  • WE87
13.3% ABV
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Currently Unavailable $9.95
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3.0 1 Ratings
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
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 Grahams, Warres, Dows 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.

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. The Douro Valley is the oldest demarcated wine-growing region in the world and due to its incredibly rich history, beauty and social culture it has been declared a UNESCO World Heritage Site.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PBC2309342_2009 Item# 117502

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