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Quinta do Vesuvio Vintage Port Capela 2011
Critical AcclaimAll Vintages
Barrel Sample: 95-97
Although historical records mention Vesuvio as early as 1565 it was primarily under the auspices of the Douro's redoubtable widow, Dona Antónia Adelaide Ferreira, that this vineyard estate acquired its legendary reputation. The estate's industrious founder was her husband who from 1820 began the ambitious task of planting the vineyard. This gargantuan enterprise involving the shaping and construction of terraces on the intractable slopes and the planting of hundreds of thousands of vines took his legions of workers thirteen years to complete. Following the founder's death, his widow continued to develop the property, which under her able management became the showpiece quinta of the Douro. At Vesuvio she built one of the Douro's largest wineries, containing eight granite 'lagares' (treading tanks) each capable of holding 25 pipes (1 pipe: 550 litres). In 1989 Quinta do Vesuvio was purchased by the Symington family whose involvement in the growing, production and shipping of Port began more than a century ago. The family decided from the outset to preserve the traditional character of the Quinta especially with regard to the vinification process where the time-honored method of treading the grapes by foot has been retained. Some technological innovations have been introduced principally in the form of a cooling system to control fermentation in this ancient wine making method. In view of the outstanding quality of the wine, Vesuvio is offered exclusively as a single Quinta Vintage Port. Only about 50 pipes (36,000 bottles) are bottled each year although the production of the property is much greater and this exemplifies the family's steadfast policy of releasing none but the very finest wines from the Quinta.
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.
Blended from the most important red grapes of the Douro Valley, Port is the famous fortified wine from Portugal. It is based on the Touriga Nacional grape with over 80 other varieties approved for use in the blend. However, typically about four other varieties play a major role: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Francesa. Other wine regions of the world can produce fortified wine of a similar style from the same grapes or other grapes.
There are numerous styles of Port: Ruby, Tawny, Vintage, LBV, White, Colheita, and a few unusual others.
Ruby ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates.
Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny Port indicates the average vintage age of the grapes in the bottle. These are not intended to be aged once bottled.
When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2016, 2011, 2007, 2003, 2000, 1997 and 1994. Vintage Ports are complex and full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate. Vintage ports tend to improve in the bottle up to approximately 30 years from the vintage.
LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink upon release. Serve most Ports slightly chilled at around 55-65°F.