Quinta de la Rosa Estate Red 2014 Front Label
Quinta de la Rosa Estate Red 2014 Front LabelQuinta de la Rosa Estate Red 2014 Front Bottle Shot

Quinta de la Rosa Estate Red 2014

  • WE91
  • WS90
750ML / 14% ABV
Other Vintages
  • WE90
  • WE90
  • WE91
  • W&S90
  • WE91
  • WE93
  • WE92
  • W&S91
  • WE91
  • WS90
  • W&S90
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750ML / 14% ABV

Winemaker Notes

The La Rosa 2014 has lots of deep, luscious black fruit, bramble and dark chocolate aromas. On the palate, the wine is dense, deep, profound and well-structured compared to the 2013, but still with great freshness, vibrancy and acidity. Good tannin and grip that is well-integrated. The wine can be drunk now but is still young and will age well in the next decade.

Blend: 60% Touriga Nacional, 12% Touriga Franca, 8% Tinta Roriz, 5% Sousao, 5% other field blend.

Critical Acclaim

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WE 91
Wine Enthusiast
Fruity and juicy, this attractive wine has delicious soft tannins that are already balanced with the ripe fruitiness, which suggests it will develop quickly. The wine comes from Pinhão the estate owned by the Bergqvist family.
WS 90
Wine Spectator
Currant, underbrush and boysenberry notes show a graphite undertone in this lithe red. Zesty acidity marks the peppercorn, grilled herb and pomegranate details on the finish. Drink now through 2020.
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Quinta de la Rosa

Quinta de la Rosa

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Quinta de la Rosa, Portugal
Quinta de la Rosa Winery Video

Quinta de la Rosa was one of the pioneers of making and selling table wines and olive oil in addition to port directly from the estate. These products are produced, matured and bottled on the Quinta and not in Vila Nova da Gaia as is the case with other shippers. It can be argued that this helps give our ports a dry and stylish nutty flavour. A combination of the best of the old with the new, treading in granite lagares and using stainless steel and temperature controlled technology, together with careful handling of natural materials (such as oak casks for the table wine and large old tonels for the port), ensures that wines of the highest quality are made. As everything is grown, made and bottled on the estate, Quinta de la Rosa is one of the few true "Single Quintas"; it is not a second brand used by most large shippers for their "off Vintage" port years.

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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines. How much does this matter?

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

STC632077_2014 Item# 362059

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