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Quinta do Carmo 2001

Other Red Blends from Portugal
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Winemaker Notes

The wine presents beautiful light amber hues. The nose id powerful and ripe, marked by black fruits and a touch of dark chocolate. The toasty vanilla notes obtained from the barrels are elegant and fine, offering a perfect balance with the fruit of the wine. The mouth is rich, concentrated, warm and mellow finishing on gentle tannins.

"This Lafite-owned venture in the south of Portugal has turned out a round, softly fruity wine dominated by chocolate and plum aromas and flavors. A blend of Aragonês, Alicante Bouschet, Trincadeira, Castelão, Cabernet Sauvignon and Syrah." Best of the Year 2005 - Wine Enthusiast

Critical Acclaim

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Quinta do Carmo

Quinta do Carmo

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Quinta do Carmo, , Portugal
Quinta do Carmo
Almost 200 km east of Lisbon and less than 40 km from Spain, Quinta do Carmo is situated in the heart of the Iberian Peninsula, in the beautiful Portuguese region of Alentejo. This ancient estate had belonged to the Portuguese royal family and greatly benefited from the help of King Don Joao IV, who made substantial improvements more than 200 years ago. For many generations the Bastos family has owned the Quinta and has contributed a great deal to its expansion.

Today, Julio Bastos continues its fine tradition of winemaking and is further developing the quality of its wines. That is why, with the same idea in mind, the Domaines Barons de Rothschild (Lafite) have decided to actively participate in this enterprise by acquiring 50% of this wine-growing property in 1992. If the wines of Quinta do Carmo are already extremely well-known in their country of origin, the Domaines Barons de Rothschild (Lafite) have paved the way for them to reach an international market.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

UCW12428_2001 Item# 86166

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