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Alvaro Castro Dao Red 2013

Other Red Blends from Dao, Portugal
  • W&S91
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

Intense and fine aromas with ripe fruit and wood notes. Happily married tannins, long finish, elegant and appealing.

Critical Acclaim

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W&S 91
Wine & Spirits
If you like the bright, floral rusticity of a great cru Beaujolais, check out this sunny Dao. It smells of red roses and tastes like rock, even as it’s infused with the presence of rich black fruit to keep the texture generous. A chewy young Dao, this is built for cured meats.
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Alvaro Castro

Alvaro Castro

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Alvaro Castro, Portugal
Alvaro Castro, who is a civil engineer, inherited Quinta da Pellada, which dates back to the year 1570, in 1980. At the time, of his inheritance, he decided to make something out of the estate. He wanted to give it his full time and attention. Rapidly the enthusiasm for his wines made him decide to re-establish the old family tradition of wine making full time. This tradition also includes his daughter Maria Castro.

The vines are between 3 and 65 years old. They are located at an average altitude of 550 meters. The total area amounts to 60 hectares, which are planted in granite soils with rows of sand and clay. Varietals that are typical of the region and encompass over 30 different varieties include: Encruzado, Cercial, Touriga Nacional, Tinta Roriz, Jaen and Alfrocheiro.

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Producing some of the country’s most dignified and mineral-driven red wines, Dão is positioned in north central Portugal where granite mountains surround and shelter the region from any Atlantic maritime influence. Summers are long and warm; winters see abundant rainfall.

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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 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.

DSLD4150_13_010_2013 Item# 165323