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Croft Quinta Da Roeda 2012

Port from Portugal
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  • RP93
  • WE93
  • W&S92
    750ML / 20% ABV
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      750ML / 20% ABV

      Winemaker Notes

      Elegant and well balanced, with red berry, dark cherry, plum and spice aromas and flavors. This wine will develop in the bottle for 10 to 15 years and should be decanted due to sediment in the bottle.

      Critical Acclaim

      All Vintages
      WS 95
      Wine Spectator
      This shows a peppery note to the dark plum and cherry tart flavors, with hints of dark currant and graphite. Elegant, with plenty of grip and bittersweet chocolate details on the finish. Drink now through 2040.
      RP 93
      Robert Parker's Wine Advocate
      The 2012 Quinta da Roeda Port was bottled in 2014 and comes in at 103 grams per liter of residual sugar. Full-bodied and quite gripping on opening, it has a burnished, darker feel in flavor, plus good acidity. With air, it becomes far more elegant, seeming lighter in mouthfeel and quite graceful – but always with that serious backbone. Then, it shows off a certain silky texture (that seems to crop up a lot in this vintage) and it finishes with intensity of flavor. If it is not the most concentrated Port, it holds its own for the most part. By Day 3, it is in very fine balance, demonstrating power, the likelihood of future harmony and tasty fruit. It is a very nice effort in this vintage, although of the three Taylor Fladgate submissions this issue, it is the one that improved the least with a few days of aeration. It should still hold well for the foreseeable future. While it is probably the most approachable of the three submissions from the Taylor Fladgate group this issue, give it a few years to settle down for best results.
      WE 93
      Wine Enthusiast
      Wonderfully floral, this wine is rich while also having great fruits, a fresher edge and tannins that caress. From the Croft home vineyard, it shows fullness and structure. The aftertaste is so fruity and fragrant, it’s almost drinkable now. Wait, though, until 2020.
      W&S 92
      Wine & Spirits
      David Guimaraens and Antonio Magalhães have been renovating the vineyards at Roeda since 2001, when it became part of what is now the Fladgate Partnership (owners of Taylor Fladgate and Fonseca). Much of their work has focused on recreating the mixed varietal plantings of classic Douro vineyards, with a modern and pragmatic take: Rather than mix vines randomly, they have planted small blocks so individual varieties can get the attention they need, while building on the complexity of expression from the soils and the site. That work shows in the tight weave of this 2012, a lithe and muscular Port with equal power in its structure, its alcohol and its purple fruit. That fruit keeps juicing up around the spicy, herbal intensity of the tannins, which carry the kind of mineral compression that suggests a long life ahead. This may not live as long as the 2011, but it’s a terrific wine in its own right.
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      Croft

      Croft

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      Croft, Portugal
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      The House of Croft, founded in 1678, was one of the earliest shippers of Port wines and since the seventeenth century, has been renowned for the excellence of its production.The family first became involved in wine shipping through their connection with a distinguished family of merchants, the Thompsons of York. The Thompsons had been trading with Portugal since 1660 and when Thomas Croft married Frances, daughter of Sir Stephen Thompson, it was only natural that the two families should combine their business interests in the wine trade.

      Near river, rail and road transport and lying against a backdrop of rugged mountainous scenery, Roêda is considered to be the finest Port estate in Portugal. And today, it is from its own famous Quinta da Roêda, in the centre of the Douro valley, that Croft annually sends down to its lodges in Vila Nova de Gaia the fine wines that constitute the best of Croft's production.The twentieth century directors and managers of Croft & Co. have assiduously pursued the fine quality and reputation they inherited. The House of Croft has continued to play a dominant role in the development of the Port trade, both in Portugal and internationally.

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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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      Blended from the most important red grapes of the Douro Valley, Port is based on Touriga Nacional with over 80 other varieties approved for use. However, typically only four other varieties play a major role: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Franca. Other wine regions of the world can produce fortified wine of a similar style from the same grapes or other grapes.

      Tasting Notes for Port

      Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. Ruby Ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates. Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny indicates the average age of the grapes in the bottle. These are not intended for age once bottled. When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2016, 2011, 2007, 2003, 2000, 1997 and 1994. Vintage Port is complex full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate. Vintage ports tend to improve in the bottle up to approximately 30 years from the vintage. LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink 3-6 years after release. Serve most Ports slightly chilled at around 55-65°F.

      Perfect Food Pairings for Port

      Pecan pie, biscotti and crème brûlée are perfect food pairings for Tawny Port. Molten chocolate cake, dark chocolate covered cherries and chocolate trifle work well with Ruby Port. An assortment of nuts and cheese will pair with almost any sort of Port.

      Sommelier Secrets for Port

      Colheita is best explained as a Tawny port from a single vintage. These must be aged in wood for at least seven years before release, though most are aged longer.

      YNG544629_2012 Item# 145614

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