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Jorge Moreira Poeira 2010

  • WE94
  • RP91
  • JS91
750ML / 14% ABV
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4.0 8 Ratings
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4.0 8 Ratings
750ML / 14% ABV

Winemaker Notes

Aroma with a lot of ripe fruits, elegant. Very classy taste of fruit, with great barrel work, with a long finish of fruit. Ideal to match with red meats, game and strong types of cheese.

Critical Acclaim

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WE 94
Wine Enthusiast
Made in open lagars, this is a full, ripe and very fruity wine. To balance this opulence, there is a strong element of wood aging, spice, dark tannins and a dense texture. This impressive wine has weight, concentration and aging potential. Drink from 2016.
RP 91
Robert Parker's Wine Advocate
The 2010 Tinto, an old-vine field blend, is the flagship estate wine here, aged for 14 months in oak (only 30% new), made with fruit from north-facing vineyards which, says winemaker Jorge Moreira, performed well in this vintage. Like its sibling, the Po de Poeira (and like a lot of 2010s), it is a bit compact and modestly concentrated in this vintage. It is a little subtle – of course, by Douro terms, Poeira is usually that – but it is still a beautiful wine that should be a winner all around. A bit tightly wound at the moment, its focus and precision deliver the fruit to the palate. It adds a layer or two of depth to the second wine, better structure and more grip on the finish – and more oak that becomes a bit more obvious with aeration. Coupling that with the somewhat greater tannic pop here, I’d say drink the more early maturing second wine first and give this a couple of years to come around. This estate flagship is clearly the better wine in depth and structure and the two will separate and prove that easily as times goes on. This should age gracefully and show more expressive fruit and earthy notes as it goes along its journey. It may even be entitled to an uptick at some point. There were 12,000 bottles produced. Drink: 2014-2024.
JS 91
James Suckling
This is very concentrated and tannic. Loads of fruit and new wood too. Full body, chewy tannins and a long finish. Should come together well with two or three years of bottle age.
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Jorge Moreira

Jorge Moreira

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Jorge Moreira, Portugal
In 1995, Jorge graduated in Enology/Winemaking from Vila Real University (final training degree was done in Italy). He then joined Real Companhia Velha for seven years and was involved in the initial development of the Fine Wine Division. He focused on studying the best possible grape varieties and their adaptation to different viticultural practices so to create wines of an international standard of quality. Jorge travelled to different wine regions in Portugal and abroad, participated in wine fairs around the world and took all the opportunities to try and taste as many wines as possible and to meet as many winemakers as possible. All this contact was essential for him, as he could clearly define what he liked and the style of wine he wanted to make.

Most of this work was focused in Vila Nova da Gaia, in Porto and Jorge wanted to be closer to the actual vineyards in the Douro. He was also keen to start making his own wine.

In 2001, with this in mind, Jorge bought a small vineyard in Douro to start making his own wine - Poeira.

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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.

DUEPOEIRA_2010 Item# 135036