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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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    3.0 1 Ratings
    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.

    Portugal

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    Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

    Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

    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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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