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Luis Duarte Rubrica Red 2013

  • WE95
750ML / 14.5% ABV
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4.4 10 Ratings
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4.4 10 Ratings
750ML / 14.5% ABV

Winemaker Notes

Deep garnet color. Aroma of black, very fresh berries, complemented by more complex aromas of spices and mint.

Critical Acclaim

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WE 95
This is a wine for long-term aging. With a dense, intense structure that is still dominated by powerful tannins, it is dry, dark and concentrated. Black plum-skin flavors are just coming through all this density, hinting at the balance to come. It is a serious, complex wine that will not be ready before 2019.
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Luis Duarte

Luis Duarte

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Luis Duarte, Portugal
With 25 years of experience, Luís has been responsible for the successful projects of Herdade do Esporão and most recently Herdade dos Grous. One of Portugal’s most recognized vignerons, Luís is the only winemaker to have been awarded Winemaker of the Year 2 times in both 1997 and 2007. He has also consulted for a multitude of other of other highly accoladed wineries throughout the country. Luís aims to develop wine blends tailored to the preferences of the international wine lover, leveraging indigenous grape varietals, ancient winemaking processes, while utilizing state of the art technology. In 2007, Luís started his own personal project introducing the Rapariga Da Quinta and Rubrica labels. Introduced to the US market only in 2010, they have become an instant success with both brands landing in the top 100 wines of the year in the Wine Enthusiast magazine. Rubrica means signature in Portuguese. The grapes from these wines come from Luís’ home property of 8 hectares. The wines are a great expression of what Luís Duarte is capable of creating. Wonderfully rich wines blended with indigenous Portuguese and French grape varieties, aged in French oak barrels. Rapariga da Quinta translates into, “The Girl of the Estate.” The grapes come from a property located in S. Miguel de Machede (Évora), basically extending out in front of the winery where all of Luís’ wines are made. The range consists of a red and white wine along with a red reserva.
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Responsible for a majority of Portugal’s fine wine production—and over half of the world’s cork production—Alentejo represents a major force in Portugal’s wine industry. This southern Portugese region is characterized by stretches of rolling plains and vineyards dotted with majestic cork oaks. Access to land enables the farmers of Alentejo to produce wines in great economies of scale, without compromising quality, compared to those regions to the north. The region of Alentejo indeed covers a third of the country.

Its classified (DOP) wines must come from one of eight subregions, where elevations are a bit higher, air cooler and less fertile soils are perfect for vines. The optimal regions are Portalegre, Borba, Redondo, Reguengos de Monsaraz, Granja-Amareleja, Vidigueira, Evora and Moura. Alentejo is not without the conveniences of modern winemaking as well. Irrigation supplements low rainfall and temperature control in the winery assures high quality wines.

The potential of the area has attracted many producers and its wine production continues to grow. Alentejo’s charming, fruit-forward wines have naturally led to local and global popularity.

White wines tend to be blends of Antão Vaz, Roupeiro and Arinto. However, in growing proportions, the white grapes Verdelho, Alvarinho and Viognier have been enjoying success. But red varieties actually exceed whites in Alentejo. Aragonez, Trincadeira, Alicante Bouschet and Castelão grapes blend well together and are responsible for most of the Alentejo reds.

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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.

SPCRUBRICA_2013 Item# 168117