Quinta de la Rosa Estate Red 2016 Front Label
Quinta de la Rosa Estate Red 2016 Front LabelQuinta de la Rosa Estate Red 2016 Front Bottle Shot

Quinta de la Rosa Estate Red 2016

  • WE91
  • W&S90
750ML / 13.5% ABV
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3.9 11 Ratings
750ML / 13.5% ABV

Winemaker Notes

The terroir in the Douro is still largely unexplored and by making wines with harmony and equilibrium from our vineyards, we try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well-defined wines without too much extraction, tannin or oak. Wines that are rich and full-bodied whilst being fresh and lively with a good acidity and minerality.

On the nose, wild herbal, shrub-like flavors of the Douro are evident. The ripeness of the La Rosa 2016 is almost perfect, giving good aromatic complexity but maintaining all the freshness and elegance that the excessive summer heat sometimes gives to Douro wines. Quite full-bodied with lively tannins highlighting the flavors and giving the wine life. Long and versatile, it is a wine for almost all food and all occasions.

Being quite approachable as a young wine, it can either be drunk now or kept for up to 5 or so years. Serve at cellar temperatures, this is ideal with any meat dish or cheese. A versatile wine, it also goes well with spicy dishes as well as robust fish.
Vegan

Critical Acclaim

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WE 91
Wine Enthusiast
This is a ripe wine full of broad black fruits. Smoothed by the wood aging and with plenty of acidity to balance, it is rich and structured. The tannins in this wine from the de la Rosa estate are already enmeshed in the fruit. This wine could be drunk now for its fruit, although it will be better from 2019.
Cellar Selection
W&S 90
Wine & Spirits
Jorge Moreira blends this from touriga nacional, franca and roriz, all grown at La Rosa’s vineyards rising up the steep river canyon just downstream from the town of Pinhão. His 2016 is bright, spicy and clean, laden with fruit that tastes of dried figs and the black skin of blueberries. It’s savory, as smoky as broken schist.
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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 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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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.

PIO5187_2016 Item# 498212

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