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Quinta da Falorca 2008

Other Red Blends from Portugal
  • RP92
  • D91
14% ABV
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14% ABV

Winemaker Notes

Falorca is a blend of Touriga Nacional 60%, Alfrocheiro 15%, Tinta Roriz 15% and Jaen 10%. The grapes are hand picked, stalks are removed and the grapes softly crushed before fermentation in stainless steel vats. The wine is aged for 16 months in a combination of stainless steel vats (70%) and used French oak barrels (30%). It is a blend of many clones of Touriga Nacional vines of at least 40 years of age. It is crisp, earthy and shows considerable finesse and complexity. It opens full-bodied, but shows notable elegance in the mid-palate. Above al it is vibrant, with good acidity delivering maturing fruit flavour to the palate.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2008 Tinto Quinta da Falorca is a blend of 60% Touriga Nacional, 15% each Alfrocheiro and Tinta Roriz, and 10% Jaen, aged in a 70-30 mixture of stainless steel and used French oak for 16 months. Fragrant, concentrated for its style and rather powerful, this seems pure and unadorned, preening in its power and quite impressive for the regular Tinto. It is certainly a “best buy” point in this lineup. Quite delicious, too, it is beautifully structured as well as hard to resist. The late release makes this approachable now – I can only imagine what would happen if it had reached me in early 2011 – but it could still use another year or so in the cellar for better results
D 91
Made from Touriga Nacional with some Tinta Roriz, Alfrocheiro, Jaen and Rufete, about 30% of this full-bodied number is aged for 16 months in used French oak, giving a tight structure but not compromising on the vibrant red fruit and refreshing acidity. It’s delicious now at six years, but has a good decade of life ahead. Impressive quality.
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Quinta da Falorca

Quinta da Falorca

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Quinta da Falorca, Portugal
Quinta da Falorca was formed by the Costa Barros de Figueiredo family, and continues to produce wine after more than five generations. Located in the Dão, Silgueiros is in the heart of the River Dão, 10 miles south from Viseu. The quinta has a productive area of 13 hectares of vineyards, that lie over the hill slope of the river, facing south with total exposure to the sun. Given its exceptional conditions, Quinta da Falorca also has another 10 ha, providing an agricultural and forest area with olive, hazel-nut and pine trees. At the moment the average yearly production is 50,000 bottles of wine.
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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.

DUEQUINTAFALORCA_2008 Item# 135034