Quinta de la Rosa Estate Red 2017  Front Label
Quinta de la Rosa Estate Red 2017  Front LabelQuinta de la Rosa Estate Red 2017  Front Bottle Shot

Quinta de la Rosa Estate Red 2017

  • WE90
  • WS89
750ML / 14% ABV
Other Vintages
  • WE91
  • W&S90
  • WE91
  • WE91
  • WS90
  • WE93
  • WE92
  • W&S91
  • WE91
  • WS90
  • W&S90
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750ML / 14% ABV

Winemaker Notes

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. The extreme heat during 2017 resulted in a robust, structured La Rosa red. It is a concentrated wine but with balance so you don’t sense any over maturation. Intense aromas that are hard to define with balance fruit, herbal and spice undertones. On the palate, the wine is rich and full of vigour and energy.

 


Critical Acclaim

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WE 90
Wine Enthusiast
Produced mainly from a vineyard with 30-year-old vines, this wood-aged wine follows in the fine tradition of the estate with elegance showing as well as intense black fruits and acidity. It is a wine for aging, with its fruitiness still right to the fore. Drink from 2023.
WS 89
Wine Spectator

Ripe raspberry, plum and currant notes are bold and up front in this juicy red, with licorice snap, spice and slate details. Plush finish. Drink now through 2023.

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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 Sophia Bergqvist and Jorge Moreira Winery Image

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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The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.

White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.

With hot summers and cool, wet winters, the Duoro has a maritime climate.

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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.

STC447801_2017 Item# 532582

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