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Quinta do Passadouro Tinto 2013

Other Red Blends from Douro, Portugal
  • WE93
  • RP90
  • WS90
14% ABV
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3.9 8 Ratings
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3.9 8 Ratings
14% ABV

Winemaker Notes

Deep red in color, this wine features aromas of ripe blackberry, spice, and minerality. The palate is balanced with silky tannins.

Pair with veal chops, osso bucco, or smoked gouda.

Blend: 40% Touriga Nacional, 30% Tinta Roriz, 30% Touriga Franca

Critical Acclaim

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WE 93
Wine Enthusiast
From a selection of old vines, this grand wine is rich and firmly structured. With dark tannins and powerful black plum fruit flavors, it is concentrated and with considerable aging potential. The wine is still young, packed with tannins and will not be ready to drink until 2019.
RP 90
Robert Parker's Wine Advocate
The 2013 Tinto is a blend of 40% Touriga Nacional, 30% Tinta Roriz and 30% Touriga Franca, aged for 18 months in an 80/20 mixture of used and new French barriques. Adding some weight and structure to the Passa, this lacks that wine's fruity finish, but it is better balanced and a bit more on the serious side with some extra grip on the finish. If at first they seemed about even, eventually this easily pulled into the lead. With an extra hour of air, this kept getting better. That sealed the deal. It's a very nice Tinto--not perhaps the best we've seen here, but graceful, tasty and harmonious. It will be interesting to see how this ages. It may yet have a hidden layer or two to show us. In the meanwhile, don't hesitate to dive in.
WS 90
Wine Spectator
Velvety in texture and well-spiced, with ripe dark fruit flavors that are matched to engaging forest floor and cedary notes. Cocoa powder and candied plum details show on the refined finish. Drink now through 2020.
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Quinta do Passadouro

Quinta do Passadouro

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Quinta do Passadouro, 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. The Passadouro vineyard has roots with the Niepoort Port house, where it used to supply grapes for their renowned Quinta do Passadouro Niepoort Vintage Port. Today, winemaker/owner Jorge Serôdio Borges focuses on making top-level dry and unfortified wines from the same vineyard. Natural farming is prioritized, and no chemical fertilizers, pesticides, or herbicides are used. Irrigation is minimal and performed only by hand, and indigenous yeasts are used for almost all fermentation. Organic certification by Sativa is pending.

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.

Borges’s early experience includes working as an oenologist at Niepoort. Now, in addition to owning Quinta do Passadouro, he is and his wife, Sandra Tavares da Silva (also an oenologist) own the winery Wine & Soul. Sandra, who has the distinction of being the Douro's first female winemaker, gained her experience at Quinta do Vale D. Maria in the Douro and at her family’s estate of Chocapalha in Estremadura.

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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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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 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.

HNYPSDTNT13C_2013 Item# 165639