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Cristiano Van Zeller Quinta Do Vale D. Maria Vinho Tinto 2009

Other Red Blends from Portugal
  • RP96
14% ABV
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14% ABV

Winemaker Notes

Quinta Vale D. Maria Douro Reds are incredibly deep in color, violet, dark red and purple, have a tremendous concentration of mature dark red fruit aromas, with a very typical predominance and blackberries, black cherries and plums. The aging in cask is concentrating the original mature tannins of the wine and has smoothened its power, originating very powerful, though very elegant wines with great balance and finesse and a very long and fruity finish.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 2009 Tinto (Quinta Vale D. Maria) is a Douro field blend. This year, it has a sexiness to it that is captivating. Yet, that is certainly not all it has. The structure is impressive as is the balance, although it may need a few years to get where it’s going. The tannins are obvious, sometimes hard edged, but they are ultimately going to integrate. In its youth, the oak is also a touch obvious, but it is equally clear that will integrate, too. This seemed easy to categorize early on as sexy, ripe and tasty. There is tremendous potential here, mostly submerged at the moment. For every 15 minute interval it was open, it changed and got better. Put this in the cellar and come back in 5-6 years. Let it show you what it has. It will be a contender for one of the best Vale D. Marias. It will be a contender for wine of the vintage. It is tremendous. Drink 2014-2030.
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Cristiano Van Zeller

Cristiano Van Zeller

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Cristiano Van Zeller, Portugal
Cristiano Van Zeller, previous owner and director of Quinta do Noval, is launching a range of new ports under the De Zellaer label. Zellaer is the medieval spelling of the name Van Zeller. The Ports come partly from Cristiano's own vineyards in the Douro, Quinta Vale da Mina and Quinta Vale D. Maria, and are partly selected from special stocks in Vila Nova de Gaia that are made available to Cristiano. Cristiano has tried to move away from the mainstream port styles, offering special ports like the Unfiltered Reserve from his own vineyards and his personal Selection Tawny. The LBV comes from his own Quinta Do Vale Da Mina and in good years Vintage Port, from both his quintas will be produced. Some outstanding red table wines from the single quintas are made.

Portugal

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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 Duoro 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.

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.

AIWQDVMVT_2009 Item# 114498