Winemaker Notes
Blend: 42% Touriga Nacional, 28% Touriga Franca, 18% Tinta Francisca, 12% Sousao
Professional Ratings
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Wine Spectator
This shows a tight beam of cream and spice, focusing the lush flavors of dark cherry, blackberry, plum confit and violet. The lilting finish presents fig and date notes to the dark chocolate accents.
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Wine Enthusiast
This structured, dark, brooding wine is closed up at this stage. It’s a wine with serious tannins, powerful spiciness and plenty of concentration. A dry core is surrounded by the fruit, hinting at potentially rich texture.
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Robert Parker's Wine Advocate
The 2011 marks the first Quinta do Roriz under the Prats & Symington ownership and is a blend of 42% Touriga Nacional, 28% Tinta Franca, 18% Tinta Francisca and 12% Sousao. There is a slight rancio character on the Quinta do Roriz, with raisin, a touch of prune and tobacco. The palate is smooth and voluptuous on the entry with layers of cassis, boysenberry and salted licorice. It is very refined and focused with a mouth-lacquering, almost viscous finish. It has good potential, but needs to show more flair.
Range: 91-93 Points
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James Suckling
Aromas of dried blueberries and blackberries. Hints of minerals. Full body, firm tannins and a bright acidity. Tangy and fine. Try in 2021.
Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. It is blended from from the most important red grapes of the Douro Valley, based primarily on Touriga Nacional with over 80 other varieties approved for use. Most Ports are best served slightly chilled at around 55-65°F. To learn more, see our full Port Wine Guide
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.