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Jose Maria Da Fonseca Periquita Reserva 2007

Other Red Blends from Portugal
  • RP87
13.2% ABV
  • WE90
  • WE90
  • RP88
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13.2% ABV

Winemaker Notes

Terras do Sado, Portugal. Vineyards here are composed principally of sand (95%) with some presence of clay (5%).

50% Castelao; 30% Touriga Nacional; 20% Touriga Franca.

Deep ruby in color.

Sweet fruits on the nose, with blueberries, cassis and violet.

Fruity, balanced with soft tannins on the palate.

Excellent with red meat, turkey and other white meats, and cheeses.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
The 2007 PERIQUITA RESERVA is a blend of 45% Castelao, with 30% Touriga Nacional and 25% Touriga Franca. This adds the depth and structure missing from the regular Periquita reviewed this issue, and is easily worth the few extra bucks. It is the top Periquita now, the “Classico” bottling unfortunately having been discontinued. Silky and graceful, this has an ethereal air to it at times, while still managing to project some grip on the finish and ripe tannins. There is a touch of oak, but it rounds into form relatively quickly. This is very pleasing. This relatively modern vision of Periquita Reserva may not age quite like some of the older ones (see the recent note on the 1980, by contrast), but it should still hold reasonably well. Drink now-2017.
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Jose Maria Da Fonseca

Jose Maria Da Fonseca

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Jose Maria Da Fonseca, Portugal
For more than 150 years, this landmark wine from the southwestern coast of Portugal has been enjoyed by discerning wine drinkers and Periquita continues to be an international ambassador for fine Portuguese wines. Created by José Maria da Fonseca in 1850, Periquita is made from Castelão (kah-stay-lao) grape, an indigenous variety that thrives in southern Portugal and, originally ushered into the public eye by Fonseca, has become nearly synonymous with the highly regarded wines of this historic producer.

The Villa Nogueira de Azetão (ah-say-tao) is the winemaking estate, home of Periquita, located a short distance from Lisbon, just across the Tagus River on the Setúbal peninsula. Here, the vineyards enjoy the benefits of a sun-drenched maritime climate and a varied soil composition that incorporates elements of sand, clay and lime.

The property remains in the hands of its founder's descendants (the family-owned concern of José Maria da Fonseca, one of the premier names in quality Portuguese winemaking), who remain committed to José Maria da Fonseca's long-standing tradition of quality and integrity.

Portugal

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Best known for intense, impressive and age-worthy fortified wines, Portugal is unique in that it 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 in part to its relative geographical and, for much of the 20th century, political isolation, Portugal has developed independent of its fellow European compatriots. A long and narrow 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 in 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 of the mainland include the tart, slightly effervescent Vinho Verde of 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 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.

RPT42970396_2007 Item# 109466