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Quinta do Crasto Tinta Roriz 2014

  • WS91
  • RP91
750ML / 14.5% ABV
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  • RP94
  • WE91
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750ML / 14.5% ABV

Winemaker Notes

Deep purple in color, this wine is intense on the nose, showing ripe red fruit aromas and fresh notes reminiscent of menthol. The nose is packed with complex and engaging aromas. The powerful start on the palate leads to a voluptuous wine, with massive yet elegant tannins. A seductive, food-friendly wine, with a balanced and lingering finish.

Critical Acclaim

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WS 91
Wine Spectator
Suave and concentrated, this red has a layered core of plum and blackberry compote, with details of spice, smoke and mineral rounding out the structured finish. Decant. Drink now through 2022.
RP 91
Robert Parker's Wine Advocate
The 2014 Tinta Roriz (there will be no Touriga Nacional this year) was aged for 16 to 18 months (depending on plot) in new French oak. It was sourced from vines about 34 years in age. In one of Douro's worst vintages in the last 20 years or so, this is pretty respectable. Its structure is beautiful, but that is often not the problem with 2014s. The question centers more around the expression of fruit. There, this does not excel quite as much. It is a bit stolid, a bit lacking in fruitiness. That said, it has good concentration for the year and ample power. The question now becomes, How will it develop? I suspect this is always going to be a little lacking in fruit flavor, but it will always seem impressive as a food wine. Some extra years of development will give us a better idea in that regard. I can at least say that it will likely age better than I originally thought, perhaps even a bit more than now indicated. It will be helpful to give it another a couple of years if you can, although it is approachable.
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Quinta do Crasto

Quinta do Crasto

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Quinta do Crasto, Portugal
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Located in the heart of the Douro Valley, on the right bank of the river mid-way between Regua and Pinhao, Quinta do Crasto has been in the family of Leonor and Jorge Roquette for over a century. Nestled on a privileged location in the Douro Demarcated Region, Quinta do Crasto dates back to ancient times. The name Crasto is derived from the Latin word "castrum," or Roman fort. With its commanding unobstructed view of the river, it is not difficult to imagine why the Romans would choose to occupy such a strategic site. Quinta do Crasto produces different styles of port and table wines each year. Together with their winemakers and their entire team, they seek to produce year after year wines that display the unique and beautiful characteristics of the Douro, through a tireless devotion to tradition, integrity and excellence.
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Portugal

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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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Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

EPC35689_2014 Item# 427681