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Prats & Symington Chryseia Douro 2011

Other Red Blends from Portugal
  • WS97
  • WE94
  • RP92
750ML / 14% ABV
Other Vintages
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  • RP94
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  • WS94
  • W&S92
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750ML / 14% ABV

Winemaker Notes

#3 Wine Spectator Top 100 of 2014

Very dark and intense color. Rich fruity nose of black cherries, dark plum, chocolate, with well-integrated and discreet oak. Very rich structure on the palate with great freshness and minerality. The velvety tannins are long, supple and elegant. Lengthy and lingering creamy finish. A wine with great ageing potential.

Blend: 65% Touriga Nacional, 35% Touriga Franca

Critical Acclaim

All Vintages
WS 97
Wine Spectator
An elegant and monolithic red, pure and powerful, with hints of lushness to the concentrated red plum, raspberry and dark currant flavors. This is filled with black olive and baker's chocolate notes, backed up by grippy tannins. Finishes with refined accents of slate and white pepper
WE 94
Wine Enthusiast
A powerful, concentrated wine, it has great density and structure. It shows the quality of the vintage, rich and fruity while preserving the elegance and poise that is typical of Chryseia. The result of a partnership between the Symington family and Bruno Prats from Bordeaux, it has a smooth, ripe, black fruit character underpinned by firm tannins.
RP 92
Robert Parker's Wine Advocate
The 2011 Chryseia is a 65-35 blend of Touriga Nacional and Touriga Franca, all aged for 14 months in new French oak and listed at 14.5% alcohol. This is perhaps not quite as deep as some of the bigger vintages of recent years (2007, 2009), but it also perhaps has more mid-palate elegance than either, plus a fresh feel.
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Prats & Symington

Prats & Symington

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Prats & Symington, Portugal
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Chryseia, which means "golden" in Greek, is one of the leading red table wines from Portugal's Douro Valley. Crafted by Prats & Symington family, Port producers since 1882, and Bruno Prats, former owner of the famed Chateau Cos d'Estournel, Chryseia began with some experimental lots of wine in 1999. Sine that time, the wine has demonstrated the incredible potential of combining winemaking expertise from the Douro Valley and Bordeaux, two of the world's best wine regions. Chryseia further underscored its commitment to producing wine in the Douro Valley with the acquisition of Quinta de Perdiz, and the legendary Quinta de Roriz in 2009.
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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.

WWH132503_2011 Item# 131346