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Flat front label of wine

Quinta do Vallado Reserva Red 2007

Other Red Blends from Portugal
  • WS96
  • W&S95
  • WE94
  • RP92
0% ABV
  • WS96
  • RP91
  • RP94
  • WE94
  • W&S92
  • WS91
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0% ABV

Winemaker Notes

#22 Wine Spectator Top 100 of 2010

This blend is very dark red, with crimson highlights with fig and black plumb aromas, as well as tobacco and a hint of balsamic oak. The palate shows great structure and a full-bodied firmness, with mature, silky tannins. Mineral notes mix with the aforementioned fruit, leading to a very elegant, complex and persistent finish.

Critical Acclaim

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WS 96
Wine Spectator
This is rich, powerful and finely crafted, with layers of concentrated red plum, currant, blueberry and kirsch flavors. Silky tannins knit it seamlessly together. Elegant and refined finish is filled with mineral, smoke and spice. Drink now through 2016.
W&S 95
Wine & Spirits
Once a part of Dona Antonia de Ferreira's extensive holdings in Douro, the Quinto do Vallado is still in the hands of her descendants. The property rises above the confluence of the Douro and Corgo rivers, just east of Regua, the wine produced by another Ferreira descendant, Francisco Olazabal, whose family runs the Quinta do Vale Meao. Olazabal's hand is apparent in this wine, which could stand in for a great vintage Vale Meao in its brilliant richness and acidity. The schist hillsides come through in powerful minerality, the glints of red fruits and black stone reflecting across a vast expanse of flavor. The texture is supple; the heady spice and floral finish last for minutes. This is destined to be a classic, with the potential to develop for a decade or more.
WE 94
Wine Enthusiast
From old, mixed planting vineyards in the Quinta do Vallado, this is an impressively complex blend of flavors, from rich spice, smooth tannins, the richest plum juice and a gorgeous, opulent texture. It is ripe, drinkable now, but likely to benefit from several years aging.
RP 92
Robert Parker's Wine Advocate
The 2007 RESERVA is an old vines (80-90 years) Douro field blend (70%), and younger vines (15 years) Touriga Nacional (30%). This adds a layer of depth—and some oak—as compared to the regular 2007 Tinto reviewed this issue. Smooth and rounded on the edges, it seems potentially exceptional, as long as the oak integrates better with a year or two in the cellar. As it stands now, I rather enjoyed the regular Tinto reviewed this issue more—a word to the wise for bargain hunters. I don’t think that will be the answer in five years, though, even though this should be approachable young. The tannins are rather ripe. Typical of this estate's elegant wines, this should turn into a graceful and harmonious wine that should be a pleasure to drink. There were 4,113 six-pack cases produced. Drink 2011-2020.
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Quinta do Vallado

Quinta do Vallado

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Quinta do Vallado, Portugal
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In the heart of Portugal’s most famous wine region – the Douro Valley – near the historical center of Regua, the Quinta do Vallado vineyards, winery and guest house spread across both banks of the Corgo River at the very point where it meets the Douro. With winemaking references that date back to 1716, the Quinta belonged to the legendary Portuguese vintner D. Antonia Adelaide Ferreira, and has remained in the family through modern times.

The current owners, Joao Ferreria Alvares Ribeiro, Francisco Ferreira and Francisco Olazabal, are the sixth generation of this remarkable family, and the family’s mission to produce some of the best still wines of this fertile valley continues with the red blends and varietals that are exported worldwide. Of the 38-hectare Estate, 26 hectares are filled with vines 60 years and older. It is from these vines that Quinta do Vallado’s Red Reserve and Touriga Nacional wines are made, so it is no wonder that the wines are often found to be rated and reviewed among the best wines from the Douro.

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

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.

QUIQVRR_2007 Item# 102691