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Quinta do Passadouro Passa Tinto 2013

Other Red Blends from Douro, Portugal
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    Winemaker Notes

    Ruby red in color, this wine has an elegant nose of red fruit, plum, and the black cherry characteristic of Touriga Franca. On the palate it is smooth and balanced with a pleasant acidity.

    Pair with mushroom risotto, grilled pork chops, or carne asada.

    Blend: 45% Touriga Franca, 45% Tinta Roriz, and 10% Touriga Nacional

    Critical Acclaim

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    Quinta do Passadouro

    Quinta do Passadouro

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    Quinta do Passadouro, Douro, Portugal
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    Quinta do Passadouro is located on the left bank of the Pinhão River in the Douro Valley. The estate is co-owned by the Bohrmann family and Jorge Serôdio Borges, whose family has been in the Port wine business for years. As a testament to his pedigree in the industry, Jorge also serves as director and head winemaker.

    This sprawling property in the heart of the Douro’s Cima Corgo consists of two different vineyards: Quinta do Passadouro and Quinta do Sibio. Both vineyards boast a range of indigenous varieties native to the Douro, including Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão and Tinta Barroca.

    Due to the steep grade of the slopes where the vineyards are planted and the narrow width of the terraces, all grapes must be picked by hand. Traditional foot-treading in granite lagares is often employed, which yields fine, silky tannins since the process is so gentle on the grapes. The wines are all aged in French barriques.

    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. Less well-known but often of excellent quality, are the region’s dry table wines, both red and white. 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 climate here is Maritime, with hot summers and cool, wet winters. The best sites, typically with schist-based soils, are reserved for high-end Port production, while table wines are usually grown on granite.

    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 red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins, concentrated structure, and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines.

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

    Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    HNYPSDPTO13C_2013 Item# 165636