Churchill Estates Douro 2008 Front Label
Churchill Estates Douro 2008 Front Label

Churchill Estates Douro 2008

  • WS88
  • RP87
  • WE87
750ML / 14% ABV
Other Vintages
  • WS90
  • WE90
  • WS93
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750ML / 14% ABV

Winemaker Notes

A deep but lively and youthful colour. On the nose, distinctive ripe fruit and floral characters combining with discreet wood flavours contribute towards a fine and complex aroma.

In the mouth an elegant wine with a rich flavour and well integrated tannins to give a very long and well balanced finish to the palate.

Critical Acclaim

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WS 88
Wine Spectator
Firm, with leafy notes behind the flavors of cherry, red plum and red currant. There's a minerally cut to the juicy finish, as well as some chocolate mint notes. Drink now through 2015. 8,333 cases made.
RP 87
Robert Parker's Wine Advocate
The 2008 TINTO (CHURCHILL’S ESTATES) is a blend of 40% Touriga Nacional and 30% each of Touriga Franca and Tinta Roriz, aged for 12 months in a mixture of new and old oak. Nicely constructed, with an earthy nose and velvety feel to it, this has some power and punch, along with some real intensity and a little depth. I liked the texture best, closely followed by the structure, more than the somewhat sauvage nose. It should hold nicely. If it is your style, there’s a lot here to admire at a reasonable price. Drink now-2018.
WE 87
Wine Enthusiast
A juicy wine, showing ripe fruit and sweet acidity. It feels soft and fresh, the lively fruit much more important than the lean structure.
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Churchill Estates

Churchill Estates

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Churchill Estates, Portugal
With the objective of producing Douro wines with more character and finesse, a decision was made on the definitive sourcing for Churchill table wines from our own estates: Quinta da Gricha, our principal vineyard, has a microclimate and special terroir that produces distinctively elegant wines with excellent natural acidity and purity of fruit.

These now provide the basis for our single estate “Quinta da Gricha,” and our “Churchill Estates” red wines. As of 2003 we have decided to increase the percentage of Touriga Nacional in these wines to give them greater aromatic elegance and identity.

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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.

SWS305533_2008 Item# 110357

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