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Cristiano Van Zeller Rufo do Vale D. Maria 2010

Other Red Blends from Portugal
    13.9% ABV
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    13.9% ABV

    Winemaker Notes

    Rufo was born during an after-dinner talk with some friends, while elaborating about how to better our agricultural practices to improve the environment and increase the Aleactoris Ruffa's population in Vale D. Maria (Aleactoris Ruffa being the scientific name for the red-legged partridge). We agreed that the word Rufo, meaning red in Latin, would be a good name for a Douro red wine. But Rufo in Portuguese also means the sound of a drum, so when designing the new label, the drum quickly became the choice for the symbol of the new Rufo do Vale D. Maria, our entry level wine, and the one that announces and sets the beginning, the rhythm for our range of Vale D. Maria wines.

    With a medium concentration of sugars and good acidity levels, Rufo do Vale D. Maria 2010 is an elegant and very fresh wine, with strong aromatic and fruity flavors and a very good freshness in its finish. Great balance and acidity, intense and velvety, with finesse and elegance.

    Blend: 60% Touriga Nacional, 40% Touriga Franca

    Critical Acclaim

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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.
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    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.

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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.

    AIWQVMR10_2010 Item# 129317