Quinta Dos Murcas Reserva Red 2012  Front Label
Quinta Dos Murcas Reserva Red 2012  Front LabelQuinta Dos Murcas Reserva Red 2012 Front Bottle Shot

Quinta Dos Murcas Reserva Red 2012

  • RP91
750ML / 14.5% ABV
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  • RP90
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750ML / 14.5% ABV

Winemaker Notes

Quinta dos Murças Reserva comes from old vines planted at altitudes between 150m (490 ft) and 280 meters (915 ft), facing west. This is the classic version of a ‘quinta’ (estate) wine, where the emphasis is on the terroir to produce elegant wines with great ageing potential.

Deep dark and intense. Complex and elegant aroma of mature dark berry fruits, with balsamic notes and integrated spicy notes from oak barrel ageing. Firm and concentrated with balancing acidity, mature tannins well integrated in the body and volume. Long and persistent finish, balanced and elegant.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2012 Reserva is a field blend sourced from 33-year-old vines. It was aged for 12 months in new wood (80% French, 20% American). It comes in at 14.5% alcohol. Beautifully done, this has exceptional mid-palate finesse but the elegance and velvety texture then give way to power. Finishing with a hard edge, this needs more time, despite its late release. Still, even now there are nuances of plums and blue fruit lurking. This silky and rather intense Tinto has a lot of potential as yet unrealized. If you open it now, give it a little air. Better yet, give it another year or two in the cellar.
Rating: 91+
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Quinta Dos Murcas

Quinta Dos Murcas

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Quinta Dos Murcas , Portugal
Quinta Dos Murcas   Winery Image
Located on the right bank of the Douro, just a few kilometres from the Régua dam, Quinta Dos Murcas is distinguished by the remarkably vertical topography of its slopes covered with vines that boast dozens of endemic regional grape varieties. Those viewing Murças from a distance are unable to fully comprehend its true size or realise the many different exposures and orientations of its 160 hectares of impressively steep gradients. Murças is now producing new Douro wines and ports that enhance the reputation of the Douro and Portugal even further.
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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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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.

EPC38241_2012 Item# 508833

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