Quinta de Chocapalha Red 2016  Front Label
Quinta de Chocapalha Red 2016  Front LabelQuinta de Chocapalha Red 2016  Front Bottle Shot

Quinta de Chocapalha Red 2016

  • WE92
  • RP90
750ML / 0% ABV
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  • RP90
  • WE91
  • WS90
  • WE92
  • RP90
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750ML / 0% ABV

Winemaker Notes

Deep colour of violet tonality, good concentration in the nose. Rich perfume of mature black fruit, spices and floral notes. Very fine and elegant on the palate with soft tannins combined with good acidity and a long aftertaste.

Critical Acclaim

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WE 92
Wine Enthusiast
The blend of mainly grapes normally associated with Douro wines has produced a rich, dense wine. Firm tannins still show strongly, but they are balanced by the succulent blackberry fruits. The wine, serious and concentrated will age further, so drink from 2022.
RP 90
Robert Parker's Wine Advocate
The 2016 Tinto is a blend of 45% Touriga Nacional, 20% Tinta Roriz, 15% Touriga Franca, 10% Castelão and 10% Alicante Bouschet, all aged for 18 months in used French oak. It comes in at 14% alcohol. Elegant in the mid-palate, this still shows plenty of concentration, thanks to its intense fruit flavor. It is downright sappy on opening. The wood needs to be pulled in a bit, but this is otherwise super, another fine bargain at the non-Reserve level from the winery. With aeration, it expands in the glass, becoming fatter and more powerful. More importantly, it also becomes more expressive. The grapes show more personality, and you can taste hints of complexity to come, a medley of ripe red fruits, some beefy nuances, earth, and so on. The tannins are ripe, but the fruit is so unevolved that this plainly could use a year in the cellar, at least. It should age well, perhaps better than anticipated, so there is no need to rush. It is vaguely approachable but certainly not showing all it has today.
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Quinta de Chocapalha

Quinta de Chocapalha

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Quinta de Chocapalha, Portugal
Quinta de Chocapalha Winery Image

Originally acquired in the 1980’s, the 110 acres of nearly abandoned vineyards discovered on the estate dated back to the 16th century; the family immediately embarked on an investment program to replant and regraft the vines with the thriving varietals of the area, both indigenous and international. In 2000, the new plantings had reached optimal maturity when Sandra Tavares, the youngest daughter made her first debut as a winemaker, passionate and eager to produce wine with only the best grapes found on the estate.

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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 Douro 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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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.

STC605233_2016 Item# 763061

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